Diaries Magazine

I Love the Internets (because It Helps Me Make Really Good Carrot Cake)

By Parentingsmh @parentingsmh
Seriously ... I really don't know what I would do without the internet. No matter what it is I'm searching for, I can always get answers and information I need.
Over Thanksgiving, I decided to make a carrot cake, from scratch and of course, went to the internet to find an easy no fuss recipe.  What I found, was pretty much, the holy grail.  The perfect carrot cake recipe was waiting for me at allrecipes.com
This was the best carrot cake I ever had and I loved it so much I made it again this Christmas.  I have to warn you though, this is a rich cake and very moist, OMG, both times I made it I had trouble getting it out of the pan.
The recipe serves 12 and I have made a 2 layer cake with it.  Instead of the glaze, I make cream cheese frosting using cream cheese and confectioners sugar.


3 cups grated carrots 4 eggs 1 1/4 cup vegetable oil 2 cups white sugar 2 cups sifted all-purpose flour 1 tspn baking powder 2 tspn baking soda 1 tspn ground cinnamon 1 tspn salt 1/2 tspn ground nutmeg 1 cup golden raisins 1 1/4 cup confectioners' sugar 1 (3ounce) package cream cheese 1 tbspn light corn syrup 1/2 tspn vanilla extract Directions: 1. Beat together the eggs, oil, and white sugar.  Blend mixture for       thirty seconds. 2. Sift together flour, baking powder, baking soda, salt and spices.     Add the carrots and raisins.  Pour egg mixture into dry             ingredients, and mix well. 3. Pour batter into well greased 10 inch tube or bundt pan.  Bake at      350 degrees in a preheated oven for 60 to 70 minutes.  Cool cake      on a wire rack, and then refrigerate until completely cooled. 4. To make Cream Cheese Glaze: Blend together confectioners'      sugar, cream cheese, corn syrup, and vanilla.  Spread over      cooled cake.
Now, with allrecipes.com, I have officially decreed never to use  store bought cake mix again.

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