Posted by: Kath Usitalo | October 27, 2011

Recipe File: Carrot Cake

We all know that carrots are a good and important food, even when baked in a cake and slathered with a cream cheese icing (hey, dairy products are important, too).

I made this for a family gathering using—I noticed when I got the bag home from Kroger—Michigan carrots. So it was not only good for us, it was good for the state’s agricultural industry and local economy.

If you need a Halloween dessert you could add chocolate chips, bake it as a layer cake in round pans, tint the icing orange, and decorate it like a Jack-o-lantern. To make it really scary, calculate and tell everyone the calories in each slice.

Here’s a recipe from the Renaissance Cuisine cookbook published by the St. John Hospital Fontbonne Society, topped with a simple cream cheese concoction.

If it’s in a hospital cookbook, it can’t be all bad, right?

Carrot to dance? Tile by Michigan artist Pat Custer Denison

Carrot Cake

1-1/4 cups sugar
1-1/4 cups salad oil
4 eggs
2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
3 cups grated carrots
1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees F.
Grease and lightly flour a 13 x 9 x 2 baking dish.

Combine sugar, salad oil and eggs in a large bowl.
Sift flour, baking powder and soda, salt and cinnamon.
Blend into egg mixture.
Stir in carrots and nuts.
Pour into prepared pan.
Bake for 35 to 40 minutes or until toothpick comes out clean.

Cool completely and frost with cream cheese icing:

8 oz. cream cheese, softened
1 stick butter, room temperature
1 lb. 10x powdered sugar
1 tsp. vanilla
walnuts or pecans, chopped or halves

 

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