Thursday, February 3, 2011

National Carrot Cake Day

These days, no one wants to be caught using a store bought box of cake mix, when all of these television shows make it look so easy. The thing about that thought right there is, not many people have ever taken the time to make a cake completely from scratch so they have no clue as to what kind of consistency they are looking for in either the batter or the icing.

This recipe right here is a true classic. It was given to me by a friend whose Grandmother ran a cake company in Atlanta for many, many years. She had her business together and her recipe down cold, so cold that she almost made it to the grave without giving it to anyone.

Today being National Carrot Cake Day, I figured I would pull it out and flash the goods one time to let everyone know what time it is. Ok people get your mind out of the gutters, I am talking about the Carrot Cake recipe (for the time being anyways.)
Enjoy this recipe, print it out and keep it in a safe spot, you never know when you may have to showcase your skills to your family or friends and this right here, shows you mean business.

2 Cups Granulated Sugar
1 ½ Cups Vegetable Oil
4 Fresh Whole Eggs
2 Cups Pastry Flour
2 tsp Baking Soda
1 tsp Kosher Salt
2 tsp Ground Cinnamon
3 Cups Raw Finely Ground Carrots
4 Oz Finely Chopped Walnuts

Frosting Ingredients:
1 ½ lbs Powdered Sugar
12 Oz Room Temperature Cream Cheese
1 TBS Vanilla Extract
2 Oz Room Temperature Margarine

Preheat oven to 300 degrees F.
In a mixing bowl, mix sugar, vegetable oil, and eggs.
In another bowl, sift together flour, baking soda, salt, and cinnamon.
Fold dry ingredients into wet mixture and blend well.
Fold in carrots and chopped nuts until well blended.
Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased.
There will be approximately 1 pound 5 ounces of batter per pan.
Place in preheated oven and bake for 50 to 60 minutes.

Cool layers in pans, for approximately 1 hour.
Store layers in pans, inverted, in closed cupboard to prevent drying.
Layers must be a minimum of 1 day old.
To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand.
Remove paper from bottom of layer cake.
Place first layer, bottom side down, at center of cake stand.

With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer.
Center second layer on top of first layer with topside down.
Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down.

Using both hands, press firmly but gently, all layers together to get one firm cake.
With spatula, spread remainder of frosting to cover top and sides of cake.
Refrigerated until needed.
Display on counter or cake stand with a plastic cover.

Filling and Icings:
In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine.
Beat at second speed until thoroughly blended.
Hold refrigerated and use as needed.

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