Sally's Carrot Cake
- 1 lb. carrots (4 cups shredded)
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 4 eggs
- 1¼ cup oil (corn)
- 2 tsp. vanilla
- 1½ cups walnut pieces
- 2 scant cups flour
- 1 tbsp. unsweetened cocoa
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. soda
- 1 tsp. salt
- 1 cup raisins, steamed for ten minutes
Butter two 9" baking pans. Preheat oven to 350° F.
Cut carrots lengthwise to fit into feed tube. Use shredding disc to shred, or the regular steel blade if you make sure to chop them fine enough. Put grated carrots in large bowl (large enough to hold entire recipe later on). Add the plumped raisins.
Process sugars, eggs, oil and vanilla with metal blade until smooth. Add walnuts and dry ingredients and pulse until combined. Pour into raisin and carrot mixture; blend.
Bake in buttered pans in preheated oven about 35-40 minutes. Cool in pans for 2-3 minutes, turn out onto wire racks. Ice with Cream Cheese Frosting (see below)
Note: some people put carrot cake in 3 pans (350°). That means thinner layers with a lot more frosting—I like it better this way.
Cut carrots lengthwise to fit into feed tube. Use shredding disc to shred, or the regular steel blade if you make sure to chop them fine enough. Put grated carrots in large bowl (large enough to hold entire recipe later on). Add the plumped raisins.
Process sugars, eggs, oil and vanilla with metal blade until smooth. Add walnuts and dry ingredients and pulse until combined. Pour into raisin and carrot mixture; blend.
Bake in buttered pans in preheated oven about 35-40 minutes. Cool in pans for 2-3 minutes, turn out onto wire racks. Ice with Cream Cheese Frosting (see below)
Note: some people put carrot cake in 3 pans (350°). That means thinner layers with a lot more frosting—I like it better this way.
Cream Cheese Frosting
- 1 lb. cream cheese, in pieces
- 1 stick butter, in pieces
- 2 cups confectioners’ sugar
- 1 tsp. vanilla.
With metal blade, process cheese and butter until combined, about 10 seconds. Add sugar and process until smooth, about 5 seconds. Add vanilla and process until smooth, about 15 seconds.