Prep time: 1/ ½ hours
Serves: 8
Ingredients
- 1 and 1/2 cups vegetable oil
- 16 oz. sugar (dark brown optional)
- 12 oz. all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 2 cups grated carrots or apples
- 1 cup chopped pecans, lightly roasted
- 2 oz. crushed pineapple
- 3 eggs
- 1 teaspoon vanilla
Method
Directions
- You will need 2 eight-inch cake pans with parchment paper cut into the bottom.
- Mix oil and sugar
- Sift dry ingredients: flour, baking soda, salt, cinnamon, cloves.
- Begin with half of dry ingredients and this to the oil and sugar mixture.
- The add grated carrots and pecans.
- Add remaining half of dry ingredients.
- Add eggs and vanilla
- Finish mixing by hand
- Bake 40-45 minutes at 350F; cool before unmolding
- Use a cream cheese butter cream frosting between the layers and an Italian buttercream for the outside of the cake.
CREAM CHEESE FROSTING
Ingredients
- 8 oz. cream cheese (WARM IN MICROWAVE)
- 1 cup confectioner’s sugar–sifted
- 1 teaspoon vanilla extract
- 4 oz butter, softened at room temperature
Directions
- Place warmed cream cheese in mixer and run until very soft with no lumps, scraping down the sides often.
- Add sifted confectioner’s sugar and vanilla extract, and continue to mix.
- Add butter and continue to mix and scrape down sides of bowl until the frosting is smooth.
Italian Buttercream Frosting:
Ingredients
- ½ cup water
- 2 ¼ cups white sugar
- 12 egg whites
- 1/1/2 lbs. unsalted butter
- 1 teaspoon vanilla
Directions
- Separate egg whites from yolks. Whip egg whites until stiff.
- Bring sugar and water to a boil. Occasionally use a pastry brush and cold water to brush down crystals that form on the side of the pan. Boil for 7 minutes over medium heat.
- Pour sugar mixture slowly into egg whites and beat for about 10 minutes.
- Cut butter into small pieces and add.
- Add vanilla.
- Beat until fluffy.
