Carrot cake (with a twist)

10 Servings

Ingredients

Quantity Ingredient
2 cups Flour
2 cups Sugar
½ teaspoon Salt
2 teaspoons Baking soda
2 teaspoons Baking powder
1 cup Salad oil
1 teaspoon Cinnamon
1 teaspoon Allspice
4 Eggs
1 Orange
2 cups Finely grated carrots (up to)
¾ cup Chopped walnuts (or pecans)
1 pack (8-oz) cream cheese
1 pounds Icing sugar (up to)
3 tablespoons Oil or orange juice
1 tablespoon Grated orange peel

Directions

ICING

submitted by: zarina@... (Zarina Alloo, Minneapolis, MN) Here's my FAVORITE carrot cake recipe. It is always a hit at gatherings and has become my most-requested cake recipe. The "secret" is the ORANGE! Personally, I do not like raisins in carrot cake and am glad this one doesn't require them. If it did, I would simply omit them.

Sift dry ingredients into a large bowl. Add oil and stir well making a very stiff mixture. Set aside. Wash orange and cut into small pieces (leave the peel on!). Put the orange pieces in a blender container and adding one egg at a time, beat the mixture until it is smooth and foamy. Add this mixture to the stiff mixture that was set aside. Mix well. Add 2 cups of grated carrots, mix and then add the nuts. Blend the mixture well.

Pour batter into a well-greased or oiled tube pan (bundt pan). Bake in a pre-heated oven at 350 F for 40-50 minutes. The cake is done when it starts shrinking from the sides of the pan. Cool the cake in the pan for 10-15 minutes then invert it onto a cooling rack. Cool completely before icing it (recipe for icing follows).

Notes: Instead of using a tube pan, you can bake the cake in a 9"x13" rectangular baking pan. In this case, reduce the baking time to 35 minutes or until done. The cake tastes equally good without the icing. I only ice it on special occasions. Store leftovers in the refrigerator.

Icing: Cream cheese should be at room temperature. Mix all the ingredients together to form a smooth paste.

DAVE <DAVIDG@...>

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