Freezer Carrot Cake Apr 19, 2004 15:33:10 GMT -6
Post by chief_cook2 on Apr 19, 2004 15:33:10 GMT -6
This old standby from the 1960's freezes beautifully, frosting and
all. Watching fat consumption? Replace up to half the oil with
Makes 2 large or 4 small carrot cakes.
4 cups flour
4 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons cinnamon
6 cups finely shredded carrots (about 2 pounds)
2 cups salad oil (or 1 cup oil, 1 cup applesauce)
1 cup broken walnuts
For Cream Cheese Icing:
2 3-oz. packages cream cheese
1/2 cup butter or margarine (1 stick)
2 teaspoons vanilla
4 cups powdered sugar
1/2 cup chopped walnuts
Heat oven to 325 degrees. Butter and lightly flour 2 13-by-9 inch
sheet cake pans (or 4 9-by-9 inch square cake pans).
Using large stand mixer (like Kitchen-Aid brand), combine all dry
ingredients until thoroughly mixed. Add carrots, oil (or oil and
applesauce) and eggs. Beat on low until mixed, then increase mixer
speed to medium and beat for two minutes. Spread batter in pans.
Bake at 325 degrees until the cake centers spring back when touched
lightly--about 45 minutes for large pans, 35 to 40 minutes for small
pans. Allow cakes to cool in the pan on a cooling rack before
frosting with Cream Cheese icing.
Cream Cheese Icing: Allow 2 3-ounce packages of cream cheese and one
(1/2 cup) stick of butter to come to room temperature. Place in mixer
bowl, and beat on high speed until combined. Add 2 teaspoons vanilla
and 4 cups powdered sugar. Beat at medium-high speed until light and
fluffy--2 to 4 minutes. Ice tops of cakes only. Sprinkle frosting
with chopped walnuts.