Sunday, May 10, 2009

My Mom's Mother's Day Cake - Carrot Spice Cake with Butter Cream Icing

This is my most popular and requested cake and this year will be made for my mom for desert at our Mother's Day celebration!

Carrot Spice Cake

4 Eggs
1 ½ cups Brown sugar
1 ½ cups Grated carrot (aprox. 3 large)
2/3 cup Vegetable oil
2/3 cup Sour cream

2 ¼ cups Flour
1 ½ tsp. Cinnamon
1 tsp. Nutmeg
½ tsp. Allspice
1 ½ tsp. Baking soda
1 tsp. Salt

In large bowl beat eggs and sugar until frothy. Mix in grated carrot, oil and sour cream, blend well.

In a separate bowl mix together dry ingredients. Mix into carrot mixture. Pour into a greased 9X13” pan (or two round cake pans for a double decker cake). Bake at 350 F for 40 – 50 minutes.

Butter Icing

(This is what I typically use for cake decorating. You can not taste the cornstarch and it makes the icing fluffier and less sweet tasting)

¾ cup Butter
¼ cup Milk (or cream)
2 tsp. Vanilla
2 - 4 cups Icing sugar
1 - 2 tsp. Cornstarch

Beat butter until smooth. Add the milk, vanilla, and 2 cups the icing sugar. Beat until smooth. Do a taste test. Depending on consistency and sweetness, add the desired amount of icing sugar and cornstarch.

Ice cooled cake and enjoy with a cup of tea, good friends and family.

Hope that everyone is having a blessed Mother's Day!


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