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Much requested, with great customizability. Use any combination of add-ins you like, including raisins or coconut; just keep the total of any (or all) additions to 1 1/2 cups.
1 1/2 cups (10 1/2 ounces) vegetable oil
2 cups (14 ounces) sugar
4 large eggs
1 tablespoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon salt
2 teaspoons baking soda
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3 cups (11 1/2 ounces) finely grated carrots
1 1/2 cups (5 3/4 ounces) chopped pecans or walnuts
Cream Cheese Frosting
1/2 cup (8 tablespoons) unsalted butter
one 8-ounce package cream cheese
1/4 teaspoon salt
2 teaspoons vanilla OR 1/2 teaspoon Fiori di Sicilia
2 1/2 to 3 1/2 cups (10 to 14 ounces) glazing sugar or confectioners' sugar
milk or cream to adjust consistency of frosting, if necessary
Cake: Preheat the oven to 350°F. Lightly grease two 9" round layer pans, or one 9" x 13" pan.
Beat together the oil, sugar, salt, eggs, and spices. Mix the flour with the baking soda, and stir in. Add the carrots and nuts, and mix until just blended. Pour into the prepared pan(s).
Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. (If you're using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool.
Frosting: Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it's too thin.
Frost the sheet cake right in the pan. For the layers, frost the top of one layer, top with the second layer, and frost the top and sides of the cake. Yield: 1 cake, 16 to 24 servings.