Grandma’s Car­rot Cake

Simple & Delicious - - ON THE MENU -

PREP: 30 min. BAKE: 50 min. + cool­ing MAKES: 16 serv­ings

My Grandma was very spe­cial to me. She had a big coun­try kitchen that was full of won­der­ful aro­mas any­time we vis­ited. This was one of her prized cake recipes, which con­tin­ues to be a fa­vorite.

2 cups su­gar

11/2 cups canola oil

4 large eggs

2 tsp. vanilla ex­tract

21/2 cups all-pur­pose flour 11/2 tsp. bak­ing soda

1/2 tsp. salt

1 tsp. ground cin­na­mon 3 cups shred­ded car­rots (about 6 medium) 1 cup chopped wal­nuts FROST­ING 1 pkg. (8 oz.) cream cheese, soft­ened

1/4 cup but­ter, soft­ened 3 cups con­fec­tion­ers’ su­gar

1. Pre­heat oven to 350°. Grease and flour a 10-in. fluted tube pan.

2. Beat first four in­gre­di­ents un­til well blended. Whisk to­gether flour, bak­ing soda, salt and cin­na­mon; grad­u­ally beat into the su­gar mix­ture. Stir in car­rots and wal­nuts.

3. Trans­fer to pre­pared pan. Bake un­til a tooth­pick in­serted in cen­ter comes out clean, 50-60 min­utes. Cool in pan 10 min­utes be­fore re­mov­ing to a wire rack; cool com­pletely.

4. For frost­ing, beat cream cheese and but­ter un­til smooth. Grad­u­ally beat in con­fec­tion­ers’ su­gar. Spread over cooled cake.

PER SERV­ING 593 cal., 35g fat (7g sat. fat), 68mg chol., 292mg sod., 67g carb. (49g sug­ars, 2g fiber), 6g pro.

TEST KITCHEN TIP To re­move cakes eas­ily, use solid short­en­ing to grease plain and fluted tube pans.

—Denise Strasz, Detroit, MI

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