Saturday, November 21, 2009

Laurie's Amazing Carrot Cake

This cake turned out pretty well. I halved the cake recipe to make 2 9-in layers. Freezing made it easy to frost. I goofed and halved the frosting as well, I don't know if it was just a really good frosting recipe or if it was because I made less of it so it wasn't overwhelming but I loved the frosting.

I wasn't crazy about the ground nuts and raisins, I like whole raisins and I thought the ground nuts left a bitter taste in some bites. (maybe I should have toasted them?) I would try it again with a few changes.

Edit: I was looking at the frosting recipe again and realized I don't know what I thought a cube of butter meant, a stick or a couple of tablespoons? I also can't remember whether I used vanilla or lemon juice. I normally used vanilla but I liked this one better than normal so maybe I used the lemon juice?

Frosted very neatly.

Last piece... I kept forgetting to take pictures.

Laurie's Amazing Carrot Cake

3 1/2 cups sugar
1 cup oil
1 1/2 cups buttermilk
8 eggs
1 Tablespoons salt
4 teaspoons soda
4 teaspoons cinnamon
1 1/2 teaspoons cloves, ground
6 cups grated carrots
2 cups chopped pecans
4 1/2 cups flour
2 cups raisins and / or 2 cups chopped fresh cranberries

Prepare pans:
2- 10 inch Spring form pans,
two- 9 inch round cake pans and two- 8 inch round cake pans.

Beat the eggs, oil and buttermilk together in a large bowl. Grind the pecans and raisins in a food processor with a metal blade. Pulse until chopped into very small pieces. Add all of the dry ingredients, including the nuts and raisins to the wet ingredients. Mix until all ingredients are incorporated. Pour into greased and floured pans, lined with parchment or wax paper. Only fill pans 3/4 full. Bake at 325 degrees for about 1 hour if using 10 inch Spring form pans, about 45 minutes for round pans. Test with toothpick to see if done before removing from oven. After removing from oven, wrap each layer individually with saran wrap and place in freezer while still warm. Remove after cake is cooled and frozen, and apply one layer of frosting. Layer the cake on a platter. Return to freezer. Let cake refreeze until frosting is firm. Remove and frost outer sides and top of cake again. At this point you can either place back in freezer until ready to use, or let sit out to thaw. If making the cake in advance, cover when frosting is hardened and store in freezer. On day of serving, remove cake from freezer at least three hours before serving. You may decorate with lemon leaves around base of cake.

Cream Cheese Frosting:
1 cube butter, not margarine
8 oz. cream cheese
1 teaspoon vanilla (I used 2 teaspoons fresh lemon juice instead)
pinch salt
about 6 cups powdered sugar
cream or milk to thin, about 3 tablespoons

Cream the butter and cream cheese. Add flavoring, salt and about 3 cups of powdered sugar. Mix well. Add rest of powdered sugar and milk or cream to desired consistency. Frost as directed. If you are making 4 layers, I 1/2 this recipe again so you will have enough to frost all four cakes. If making either 2 -10 inch spring form cakes, or just frosting 2- 9 inch cakes, and keeping the smaller 8 inch cakes in the freezer for later use, one batch of frosting is enough.

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