Tuesday, August 31, 2010
debauchery and cake
Best carrot cake
I've been using this recipe since I was a kid. I don't know where it came from, it's hand written in an old recipe book, labeled as Gab's Carrot Cake.
2 cups flour
2 tsp baking powder
1/2 tsp salt
2. tsp cinnamon
2/3 cup canola oil
2 cups sugar
1/2 cup chopped walnuts
2 cups grated carrot
1 cup chopped golden raisins
10 ounces crushed pineapple, drained
Beat together oil and sugar, then beat in eggs. Blend in flour, baking powder, cinnamon, carrots. Then add the remaining ingredients and combine.
Pour into two greased 9 inch round cake pans. Alternatively, a bundt pan would also work well, as do muffin tins.
Bake 1 hour or more at 350 degrees.
When cool, top with an icing made from cream cheese, confectioner's sugar, a few drops of milk and vanilla.