Thursday, July 28, 2011

Carrot Cake

My good friend and fellow culinary explorer, Jay asked for our carrot cake recipe.  Thought I'd post it here so everyone can enjoy it.  My wife found this recipe about 25 years ago in a magazine.  She cut it out and we've only made this one for years.  Hope you enjoy it.  
  •  Diamond Walnut Carrot Cake recipe
  • 1 1/2 cups chopped walnuts
  • 3 cups flour sifted
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 cups brown sugar, packed
  • 4 large eggs
  • 1 cup oil
  • 1 1/2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp powdered ginger *
  • 1/2 tsp allspice *
  • 3 Tbsp. milk
  • 3 cups grated carrots
  • 1 can crushed pineapple, drained *
Chop 1/2 cp walnuts fine.  Grease 3 (9in.) layer cake pans well.  Sprinkle each with about 2 1/2 Tbsp. walnuts to coat.  Chop remaining walnuts a little more coarsely; set aside.  Resift flour with baking powder and salt.  Combine sugar, eggs, oil and spices.  Beat at high speed until light and well mixed.  Add half  of flour mixture , stir until well blended.  Add milk, then remaining flour.  Stir in carrots and chopped walnuts and pineapple.  Divide batter evenly ip pans.  Bake at 350 F 25 minutes or until cake tests done.  Let stand in pans on wire racks 10.  Turn cakes onto racks to cool.  When cold frost with a butter cream frosting.  12 servings
The original Diamond Walnut recipe did not call for the starred items: ginger, allspice or pineapple.  We have added those over the years.  We also don't have a sifter but I just whisk the dry ingredients together.  Most of the time we cook this in a large 9X14 large ceramic lasagna pan.  We set the timer for an hour and then about every 5 or 10 minutes till done. 
 Butter Cream frosting
  •  8 ounce package cream cheese
  • 4 Tbsp. butter
  • 2 cups powdered sugar
  • 1 Tbsp Vanilla

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