Friday, February 15, 2008

Rabbit Food Cake

Maybe the title of this post is a bit misleading. But you know what I mean. Carrot cake. The delicious, oft misunderstood and mis-made cake that graces diners and chain restaurants around the country. It is served very cold, very dense, and always has a carrot made of icing on the top. This, contrary to what the boxed restaurants of America want you believe, is NOT carrot cake. Carrot cake is super moist, covered in delicious icing, and super awesome.

I refuse to order carrot cake at a restaurant anymore because unfortunately I know what I will receive. Not in anyone's best interest. Instead, I turn to the faithful recipe that has served my family well since, well, I don't know. The background and introduction to this cake is rather short, mostly because this cake is simply put, freakin sweet.

A note to mention. To grate carrots, you have to options. First, put the grating attachment on a food processor and grate accordingly (this is truly the easiest). If you do not own a food processor (which have many good uses) you can simply peel your carrots and grate them on a normal grater. This might take a little bit longer, but you need them shredded.

Carrot Cake

2 C. sugar
1 C. vegetable oil (or Canola)
2 eggs
2 t. baking soda
1 t. salt
1 T. cinnamon
2 t. baking powder
2 C. flour
1 C. chopped walnuts
1 C. raisins
3 C. grated carrots

Preheat oven to 350.

Blend sugar and eggs in a stand mixer until fluffy. Add oil and mix. Add dry ingredients and blend them in. Make sure to wipe down the sides of the bowl if using a stand mixer, some parts tend to stick to the sides. Add the nuts and raisins next. Add the carrots last and mix slowly, being careful not to over mix. Pour into a greased bundt pan (yes, again with the bundt pan, it allows the center to be done at the same time as the edges. If you use a square pan you might burn the edges) and bake for about 40 minutes or until the center of the cake springs back and does not feel sticky. Let cool slightly, turn out on a rack and cool, then ice.

Cream Cheese Frosting
1/4 C butter
1 8oz. package cream cheese
2 tsp vanilla (or 1 tsp each vanilla and almond extract)
1/2 package of powdered sugar.

Let butter and cream cheese come to room temperature and soften. Beat in mixer until creamy. Add vanilla and powdered sugar. If it's too thick, add milk, if too thin, add more powdered sugar. If you don't think you have enough, add some milk and powdered sugar to increase the volume slightly.



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