I never really liked Carrot Cake until I made this recipe. This is the best Carrot Cake ever! It's three wonderful layers chock full of so many delicious things.
Because it is three layers, I used to only make it for company, or group gatherings. However, I've discovered that the unfrosted layers freeze great. So now we can have just a layer at a time. I just whip up enough frosting for each layer after it's defrosted and it works out great.
This recipe is from Susan Branch's Heart of the Home, a delightful cookbook full of great recipes and her signature illustrations. Go check out her site and get her book. It's a lot of fun!
THREE-LAYER CARROT CAKE
4 eggs1 cup brown sugar
1 cup white sugar
1 1/2 cup vegetable oil
2 cups flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 1/2 tsp nutmeg
3 cups grated carrots
1 cup coconut
1 8 oz can of crushed pineapple
1 cup raisins (The recipe says golden, but I only ever have regular.)
1 cup walnuts, chopped (We use pecans as Sweetheart is allergic to walnuts.)
Preheat the oven to 325 degrees. Oil three 8" cake pans. (I only have 9" and they work fine.) Set out 1/2 cup butter and one 8 oz cream cheese to soften (for frosting). Put pineapple in sieve to drain. Beat eggs in large bowl. Add sugars and beat till light and fluffy. Add oil and mix well with whisk. Put in the dry ingredients and beat till smooth. Stir in remaining ingredients and pour batter into oiled layer pans. Bake for 40 minutes or until knife comes out clean when inserted in the center of cake. Cool slightly and frost.
FROSTING
1/2 cup butter8 oz cream cheese
1 one pound box of powdered sugar
3 tsp vanilla
Mix together till smooth. Frost between layers and on top. Try toasted coconut for decoration. (Or Jewel's carrot flowers!)
I'm off to go get that last layer out of the freezer...
4 comments:
I love her cookbooks!
I found one at a thrift store that was "well used" and missing the dust jacket. Since it was only a quarter, I bought it for my five year old grandchild thinking she might like it.
She loved it and carried it around the house while she was visiting. It definitely was one of the books she chose to take back to New England with her.
Hmmm...never thought of freezing two layers. Great idea!
Mmm ~ sounds delicious. We enjoy carrot cake on occasion. I'll have to try this one out.
I found Jewels blog through you, Kimberly. What a treat! I'm so glad you linked to her.
Hi, I'm writting from Italy and I would like to try your cake but In my town I use gram like unit of weight. Can you help me?
Thanks
Dear Cosmopolita78,
Welcome! I am leaving a comment here for you as I did not see a place to leave you a message/comment on your site. I am not sure of an exact conversion as most American cooking measurements are for volume, not weight. You maybe be able to try something like this:
http://www.gourmetsleuth.com/conversions.htm
Hope that helps!
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