Famous Carrot Cake 26-Jun-2011
My mom got this recipe out of a newspaper ages and ages ago and it’s been a perennial favourite of our family for a long time, and on to other families as well. My friend, Marina, made some glorious modifications to it by adding chopped candied ginger pieces to the batter. Truly a work of art!
Doing most of the prep work in a food processor makes this an easy recipe. I remember grating carrots as a kid and getting my hands all bloody in the process. Still, I did it gratefully and would do it again if I didn’t have a handy food processor.
- 2 cups flour
- 2 cups sugar
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 1 cup cooking oil
- 3 cups grated carrots (do them in a food process after peeling them)
- 4 eggs
- 1/2 cup chopped nuts (walnuts are best) (You can chop these in the food processor as well, just not too fine)
1 cup crushed pineapple, drained
- Marina’s addition: chopped candied ginger, about 1/2 a cup
Preheat oven to 350°F;
Sift dry ingredients together in food processor bowl.
Add oil and eggs
Blend in food processor until smooth batter forms
Add in the carrots, nuts and pineapple, pulse a few times to get it mixed thoroughly, but you don’t want to pulverize them!
Pour batter into an ungreased 9x13 pan and spread evenly
Bake at 350°F; for 40-45 minutes.
Cream cheese frosting
- 8 oz package of cream cheese, softened
- 1 lb box of xxxx fine sugar
- 2 tsps vanilla
- 1/4 cup butter
- 1/2 cup raisins
Mix all together in the food processor again making sure not to pulvarize the raisins
Frost cake when cool