Recipes For Dinner

What is your delicious carrot cake recipe?

In fact, I want to make carrot cake cupcakes. I want the yummy Cream Cheese type frosting too. I guess a normal carrot cake recipe would work if it was really moist – don’t want the little cuppies to dry out!

This one I’ve been making all my life, and my mother made it, and my grandmother made it before that. It takes time and patience (as any good cake does!) but everyone always begs me to make it for holidays and gatherings. My mom used to make it for bake sales as well.

I have no idea how well it would convert for cupcakes, but I suppose you could give it a try. I never have. It is a very moist cake though, given the carrots and pineapple that are included.

3 Layer Carrot Cake

Ingredients for the cake:

1 small can crushed pineapple
2 c. sugar
3 c. self-rising flour
2 tsp. cinnamon
1 c. chopped pecans
4 eggs, beaten
1 and 1/2 c. cooking oil
1 tsp. soda
2 c. grated carrots
2 tsp. vanilla

Directions for the cake:

Blend eggs, sugar and oil together with a mixer. A hand mixer is fine.

Sift flour together with soda and cinnamon. Add this, a bit at a time, to the above egg mixture, beating together with a mixer.

Add 2 tsp. vanilla.

Fold in carrots, nuts, pineapple.

Divide and bake in 3 greased 9-inch pans at 350 degrees for 25 to 30 minutes.

Ingredients for the icing:

2 large (8oz) pkgs. cream cheese
2 box powdered sugar
4 tsp. vanilla

Directions for the icing:

This will need to be made in 2 batches, since it makes a lot of icing, and trying to do it all at one time will burn out a food processor. Use half of the ingredients in each batch. Then you can mix it together.

Using a food processor, blend chunks of cream cheese with the powdered sugar and vanilla, occasionally stopping the processor to stir the mixture up, because it will begin quite lumpy and clog up. Keep stirring and mixing until the consistency is stiff but smoothe, and easy to spread.

Finishing the cake.

Additional ingredients:

A couple cups, or packages, of crushed / chopped nuts – pecan and walnuts, or just pecans. Not really optional, this is what makes the cake good.

Half pitted cherries (maraschino) are optional.

Orange and green icing tubes are optional.

Turn the cakes out carefully on a rack and let them cool completely. They should easily fall from the cake pans. If you don’t let the cakes cool completely, they will tear when you try to put icing on them.

After they’re cool, spread each layer with icing, all the way around and on top. Stack them together, and touch up the icing on the sides so it looks nice. Cover the entire cake with chopped nuts. You can, if you like, just cover the sides with the nuts, and then put cherries on the top of the cake, or use some store bought icing tubes to squeeze little carrots out on top as a final decoration.

Chiffon Cake recipe

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