Carrot Cake

Ingredients:

Combine all these in a large bowl:
2 C flour
2 tsp baking powder
1-1/2 tsp baking soda
2 tsp cinnamon
1-1/2 tsp salt
1/2 C chopped walnuts
2-1/2 C shredded carrots

Combine all these in another bowl:
1 C granulated white sugar
1 C brown sugar
1-1/2 C vegetable oil
4 eggs
2 tsp vanilla

1 small can crushed pineapple, well drained (optional)

Pre-heat oven to 350 F. Line your pan(s) with parchment paper, butter the pan(s) and dust with flour so cake will release from pan.

Add the liquids to the dry, and mix completely so the oil emulsifies and you induce air into the batter for a good rise. I use the wisk on my mixer, but you can also use the paddle attachment. Bake for 35-40 minutes, or until a toothpick probed in the center of the cake comes out clean. Add 5 minutes if including crushed pineapple. Allow to cool in the pan(s) for one hour on a cooling rack before releasing from pan(s). Do not apply icing until completely cool or it will all melt and run off.

This makes one 9" x 13" pan or two 10" round pans. Fill & frost with cream cheese icing, and press chopped walnuts into the sides.

         This recipe will also make 36-40 cupcakes. For cupcakes, use a #30 disher and put one scoop of batter in each cupcake liner. Bake cupcakes for 20 minutes, or until a toothpick comes out clean. Allow to cool completely then fris and dip in chopped walnuts.

Cream Cheese Frosting

1 pkg. 8oz. cream cheese

1 stick butter or margarine (room temperature)

1 tsp. vanilla extract

1/2 tsp. lemon extract or zest from one lemon (optional)

2 C powdered sugar

Using a hand or stand mixer, combine butter, cream cheese, vanilla and lemon extracts until well mixed. Slowly add powdered sugar until mixed. You may add a little milk if necessary for spreading.

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