Jennifer’s Carrot Cake
My friend Jennifer gave me this recipe about a year ago and said it was a great recipe. I needed to make a cake to celebrate my birthday (yes i make my own cakes) and this seemed like the perfect time to try it out.
Ingredients & Instructions:
- 1 1/2 C Salad Oil (I used Vegetable Oil)
- 2 C Sugar
- 4 Eggs
- 1 tsp Salt
- 1 tsp Ground Cinnamon
- 1/8 Ground Cloves
- 2 C Flour
- 2 tsp Baking Soda
- 3 C Finely Grated Carrots
- 1 C Blanched & Chopped Almonds (or walnuts)
Grease a 10” cake pan with cooking spray or butter and Preheat oven to 325 degrees.
Blend the oil and sugar together in a large bowl with a wooden spoon. Add the eggs, one at a time, beating well after each addition.
In another bowl, sift together salt, cinnamon, cloves, flour, and baking soda.
Add the sifted ingredients to the egg mixture, and stir until they are thoroughly combined. Next, beat in the carrots (and almonds, I didn’t add them to the cake) and mix them to blend.
Pour the batter into a prepared cake pan and bake for about 1 hour and twenty minutes, or until a knife or cake tester comes out clean.
Let cake cool, remove from pan, bottom side up, onto a serving dish.
Smooth icing over cake. I decorated the sides of the cake with roasted blanched almonds.
Cream Cheese Icing
- 8 Oz Cream Cheese, softened
- 4 T Butter, melted
- 2 T Vanilla Extract
- 1 Lb. Confectioners Sugar
With an electric mixture, beat the cream cheese until it is light and fluffy. Gradually add the melted butter until it is completely absorbed. Add the vanilla and the sugar, beating well after each addition so that the icing is smooth.
Singing Happy Birthday to me! Oh, and the cake was delicious. Jennifer was right.
(Steven)
