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Killer Carrot Cake by Sugar Pie South

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  • Killer Carrot Cake by Sugar Pie South

    Killer Carrot Cake

    1½ cups shredded carrot
    2 sticks butter, softened
    2 cups granulated sugar
    2 tsp. orange zest (optinal)
    4 eggs, separated
    1 tsp. baking soda
    1 cup buttermilk
    2 cups all-purpose flour
    1 tsp. vanilla
    1/2 cup chopped nuts
    Cream Cheese Icing (recipe follows)

    1. Shred or finely grate about 4 carrots to produce desired amount. Put shredded carrots on a glass pie plate, cover with plastic wrap and cook in the microwave for a minute or so to steam the carrots and soften them.
    2. Remove from microwave and blot moisture off the carrot shreds with a paper towel. Set cooked, shredded carrot aside.
    3. Beat butter and sugar together until creamy. Add egg yolks, one at a time, beating after each addition.
    4. Stir baking soda into buttermilk. Add flour and cinnamon into batter, alternating with buttermilk mixture.
    5. Stir in vanilla, shredded carrots and nuts.
    6. Beat egg whites until peaks form and fold into mixture.
    7. Pour into three greased and floured (8- or 9-inch) layer pans. Bake in a preheated 325-degree oven for 30 to 40 minutes or until cake is golden brown. Cool and ice.

    Cream Cheese Icing:
    1 (8-oz.) pkg. cream cheese, softened
    ½ stick butter, softened
    1 tsp. orange zest (optional)
    1 tsp. vanilla
    1 lb. confectioners' sugar
    1/2 cup nuts, chopped fine

    1. Beat cream cheese and butter.
    2. Add vanilla, confectioners' sugar and nuts.
    Continue beating until of spreading consistency.

    *I do it in 3 round pans, for a 3-layer cake.
    Last edited by wishingstar; 07-07-2006, 09:10 PM.