Carrot Cake

Ingredients

• 1-1/2 C canola oil
• 2 C sugar
• 4 eggs
• 3 C carrots (about 1-1/2 LB
• 1 C chopped almonds
• 1 tsp salt
• 1 TBL cinnamon
• 2 tsp baking soda
• 2 C flour

Step by Step

1. Blend oil and sugar in large bowl
2. Add eggs, one at a time, incorporating each egg as you go
3. Blend thoroughly
4. Peel and grate the carrots, or use a food processor
5. Pulse almonds to break them apart
6. Add carrots and almonds
7. Pour into well greased ten inch cake pan
   – or use four inch rings to make individual cakes – Drop baking time to 1 hour
   – or use two pans to create thin layers – Drop baking time to 1 hour
8. Bake at 325º for 1-1/2 hours
9. Cool and frost

Traditional Frosting

1. Mix 1 8 oz package of cream cheese (room temperature) with 1/2 C melted butter
2. Add 1 LB confectioner sugar, 2 TBL vanilla and mix well
3. Spread while still room temperature

Glaze Frosting

1. Mix 1 C confectioner sugar with 4 TBL lemon juice

Decoration

1. For carrot use confectioner sugar and food coloring.  Use parsley sprig for the carrot top

RECIPE TWO

1. Preheat oven to 350º
2. Butter cake pan
3. Sprinkle and spread flour
4. Grate 12 oz carrots
   • Batter
5. Mix dry, then wet, then combine
   • DRY INGREDIENTS
   • 12 oz ap flour
   • 1 tsp baking powder
   • baking soda
   • 1/4 each alspice, cinnamon, and nutmeg
   • scant salt
6. Toss with grated carrots to coat
   • WET INGREDIENTS
   • 10 oz granulated white sugar
   • 2 oz dark brown sugar
   • 3 eggs
   • 6 oz yogurt
   • DRIZZLE in 6 oz vegetable oil while mixing
7. Pour wet over dry and mix barely to combine
8. Bake at 350º for 45 minutes
9. Reduce heat to 325º and bake for another 20 minutes
   • 205-210º internal temperature
10. Create your cream cheese topping
    • 8 oz cream cheese
    • 2 oz softened butter
    • 1 tsp vanilla
    • 9 oz confectioner sugar
    • chill 5 minutes
11. Spread topping