So the carrot cake I made yesterday ended up being the best cake I've ever made. And I've made a lot of cakes. It was so insanely moist and flavorful, and is definitely something I will make for years to come. I mentioned the melty icing in yesterday's post, but that was just because I didn't wait for the cake to cool before icing. Patience is an issue for me.
Here's the recipe, which I tweaked from one I'd found online:
3/4 cup skim millk
2 tablespoons lemon juice
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup sweetened flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup golden raisins
1 cup orange juice
1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
2) In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3) Meanwhile, in a small saucepan, simmer golden raisins and orange juice for 10 minutes or until raisins soak up juice.
4) In a large bowl, combine eggs, milk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
5) In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and cooked raisins.
6) Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
7) Pour into two round cake pans, and bake at 350 degrees F (175 degrees C) for 40 minutes. Check with toothpick.
8) Allow to cool for at least 20 minutes before icing the cake.
Cream Cheese Icing
(makes more than enough to ice Real Dang Good Carrot Cake)
16 oz light cream cheese
1 stick butter
1 teaspoon vanilla extract
1 teaspoon almond extract
32 ounces sifted powdered sugar
juice of one lemon
Mix all ingredients together well. Spread on cake and serve!