In my opinion, that is. But I am particularly fond of carrot cake, if that gives me any cred. This is the cake I made for Dashiell’s birthday this year, and the cake we served at our wedding. Awwww. It’s my friend Carol’s recipe, actually her mom’s, and proves that sometimes old fashioned 50′s recipes are maybe the best after all. I first had it when she made it for my dad’s 40th birthday party, 20 years ago. (OMG!) I’ve been slightly obsessed since then.
It’s freakishly easy and pretty much makes itself, which makes you feel a wee bit guilty when accepting the abounding praise you’ll enjoy if you serve this to a group of people. And they will all demand the recipe. So I’ll just say, you’re welcome, and we’ll get on with the how-to.
The Most Delicious Carrot Cake Ever
Preheat oven to 350Â° F. Butter and flour 2-9 inch round pans or 1-9×13 inch pan. Be liberal with the butter. It really does help the cake slide out more easily after baking.
For the cake:
2 c flour
2 T baking powder
1 1/2 t baking soda
1 t salt
2 t cinnamon
1 1/2 c sugar
1 1/2 c vegetable oil
1 t. vanilla
2 c grated carrots (I used more because I cannot help myself)
1 8 oz. can crushed pineapple, drained
1 c golden raisins
1 c chopped, toasted walnuts
1/2 C butter
1 8 oz. pkg cream cheese
1 t vanilla
1 lb. sifted powdered sugar
Sift together flour, soda, baking powder, salt and cinnamon. Beat eggs with sugar, then add oil and vanilla and blend. Add dry ingredients, mix well. Add remaining ingredients (the fruits and veg) and mix well. Turn into prepared pans and bake 35-40 minutes. Test for doneness with a wooden skewer. Let cake(s) cool in pans for 10 minutes, then turn out onto racks to cool further.
Cream butter, cheese and vanilla. Add sugar gradually beating well. It’s so good.
*For a 9×13 inch cake, make 1 1/2 recipes of frosting, and for 2-9×13 inch cakes, 2 recipes of frosting is enough.
I made two batches of cake and 3 batches of frosting for a layer cake (totally winged it, btw), which also left me with enough for one extra round cake.
One tiny tip my mom shared whilst I was in the middle of muddling my way through my first ever frosted cake… for light frosting on a darker cake, you have to seal the entire thing with a thin coating of frosting first. This layer will be all crumby and messy looking, but then once it’s set (I put mine in the fridge for an hour or so), you can liberally frost the cake again without any ugly crumbs ruining your masterpiece.
Also, if you actually want your cake to look good, I’m pretty sure you’re supposed to trim the top and edges so the entire stack is beautiful and even. I forgot about that. But you know, I’m rustic at heart.