Recipe Tuesday: Aunt Tootie's Carrot Cake

This is a pretty traditional carrot cake recipe, provided by my Great Aunt Tootie. She is one of the most energetic older ladies I've ever known. I remember my Mom making this now and then when I was a kid. It was divinely moist and the icing was just creamy enough to mask the sweetness that powdered sugar can create. This is the perfect cake for a decorative cake stand...I've been eyeing the Laurie Cake Pedestal from Crate & Barrel, specifically. Dress it up with a few autumnal embellishments, and this is a great cake to bring to a Thanksgiving celebration, or as a welcome gift to a new neighbor.

Carrot Cake
1 ½ c. oil
2 c. sugar
4 eggs
3 c. grated carrots
2 c. flour
1 15 oz. can of crushed pineapple
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 c. nuts (pecans are best)
1 c. raisins

8 oz. cream cheese
1 stick butter
2 tsp vanilla
1 box confectioners sugar

Drain pineapple; use finely grated carrots if possible. Mix all ingredients. Bake at 325 degrees.

9” tube pan = 1 hour; 9x13” pan = 45 minutes

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All content © Meaghan O'Malley, 2009-2012. Header image by Rebekka Seale.