Carrot Cake sounds like such a dreadful cake, but in reality its a delicious spice filled cake. Really it barely tastes like carrot, also this cake is oil based so its a really moist cake. We love this recipe, and made it for our cousins birthday. We used a recipe from a vintage cookbook, circa 1986, given to us by our mom, Cooking with Mickey Around Our World, It is truly the best Disney cookbook by far.
You will need:
- 1 3/4 cups sugar
- 1 1/3 cups vegetable oil
- 4 eggs
- 3 cups flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 3 cups shredded carrots
- 1 cup chopped walnuts
Blend together sugar and oil. Add eggs and mix well.
Combine flour, baking powder, baking soda, cinnamon and salt. Gradually add to the egg mixture.
Shredded Carrots!!!
Stir in carrots and walnuts
If you’re using a detailed pan like the one we used, grease with butter with a food brush and sprinkle flour on it. Bake for 35 minutes!
This should be your final result! Let cool for 10 minutes before you start frosting.
For the Frosting we’ll use a runny and creamier version of Buttercream Frosting.
You will need:
Yields: 3 cups frosting
- 1 cup sugar
- 1/2 cup water
- 1 tablespoon light corn syrup
- 3 egg whites
- 1 cup sweet butter
- 1 teaspoon vanilla extract
Combien 2/3 cups of the sugar with water and corn syrup. Stir over low heat until softball stage. Beat egg whites until foamy, then slowly add remaining sugar, and beat until mixture forms peaks. Pour boiling syrup slowly into the egg whites. Let COOL. Cream butter until soft and fluffy. Slowly add the egg white mixture and blend in vanilla.
Top with pretty fondant carrots like these!
Your cake decorating works are so amazing! =)