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Carrot
Cake with Cream Cheese Frosting
Freeport
Bakery
2966 Freeport Blvd.
Sacramento, CA 95818
(916) 442-4256
www.freeportbakery.com/contact.html
Ingredients
Carrot Cake
-
2 Cups Sugar
- 3
Eggs
- 1
Cup Canola Oil
- 1/2
Teaspoon Vanilla Extract
- 1/2
Teaspoon Salt
Add
above ingredients and mix for approximately 7-10 minutes until
creamy.
Next
add:
- 2-1/2
Cups All Purpose Flour
- 2
Teaspoons Baking Soda
- 2
Teaspoons Cinnamon
Blend
for approximately 5 more minutes until all ingredients incorporated.
Then
add:
- 1-1/4
Cups Shredded apples
- 2-1/4
Cups Shredded carrots
Blend
by hand briefly. Be careful not to stir too much.
Cream
Cheese Frosting
- 2-1/2
Cups Cream Cheese
- 1-1/2
Cups Powdered Sugar - Mix until light and fluffy
- 3/4
Cups Butter
- 1-1/2
Cups Powdered Sugar
- 1
Teaspoon Vanilla Extract - Mix until light and fluffy
- Grated
Lemon rind (optional)
Instructions
Carrot Cake
Pour batter into two 8" baking pans. The pans should be greased
and floured. Bake at 350 degrees for about 35-45 minutes or until
toothpick inserted into the cake comes out clean without batter
sticking to it. Let the cake cool and turn them over onto 2 wire
racks.
Cream
Cheese Frosting
Mix cream cheese and powdered sugar until light
and airy. Take the mixture out of the mixing bowl and transfer
into a container. Beat butter and powdered sugar and vanilla until
it is light and airy and then gradually add the cream cheese mixture
to it. Mix until everything is nicely incorporated and uniform.
Chill the mixture in the refrigerator for a few hours to give
it a chance to firm up before using it so it will set up on the
cake. Take the cooled cake and put 1/2" layer of frosting
in between the cake layers and use the remaining frosting to cover
the outside with it.
Suggestion
If desired the left over frosting can be
used for decorating the cake with or a border.
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