Wednesday, February 2, 2011

Grandma Eck's Carrot Cake


Grandma Eck's Carrot Cake

2 C + 2 T flour mixed with:
2 t cinnamon
2 t baking powder
1 1/2 t baking soda
1 t salt

2 C sugar
1 1/2 C oil (substitute half applesauce for lower fat)
4 eggs
2 C grated carrots
1/2 C chopped walnuts
1 20 oz. can crushed pineapple, drained, and mixed with 1/4 C sugar*

Beat sugar, oil, eggs; add dry ingredients, then nuts, carrots and pineapple. Bake in 9x13 pan at 350 about 50 minutes. You could also make in 2 9" rounds or about 28-30 cupcakes and adjust baking time.

* Sister Tobler often uses this recipe for wedding cakes and found that a few years ago the cake ended up darker than when she first made it...she figured out it was because crushed pineapple used to be canned in a sugar syrup, but now it's done in juice...healthier, but making for a darker cake...so she drains most of the juice and adds the sugar...I don't know that I would have ever noticed it being a little dark....

Frost with cream cheese frosting....

Cream Cheese Frosting

1 8 oz pkg cream cheese
1 cube unsalted butter (or salted works ok)
3-4 C powdered sugar
1 t vanilla

Something I just learned about this frosting....I always used to have the cream cheese and butter quite soft...I left it out on the counter for several hours or all day ...but this frosting has a better texture if you have the cream cheese still quite firm ....maybe not right out of the refrigerator, but still a bit cold and firm....and don't overbeat the frosting. Cream cheese breaks down if too soft or beaten too much...which is how mine always turned out...

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