Tuesday, November 30, 2010

The Best Carrot Cake

Sometimes you run across a cookbook that you keep for life.  The cookbook that I have was passed on to me by my mom.
My father rebuilt a 1960's Pontiac GTO and used to take it to car shows.  He did rather well with the car and  won mostly first place ribbons.  He was so proud of that car.

Well, getting back to my cookbook story.  This cookbook was put out by the Badger State Chapter of the Pontiac-Oakland club.  There are several recipes from this book that are old stand-by's.  I hope you enjoy this cake as much as I do.

Carrot Cake
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoon salt
2 cups granulated sugar
1 1/2 cup vegetable oil
4 eggs
3 teaspoons vanilla
1 cup shredded coconut
1 cup chopped nuts
2 1/2-3 cups grated carrots
1/2 cup golden raisins

1.  Mix flour, soda, cinnamon and salt.  Set aside.
2.  Beat oil and sugar together until thick.
3.  Add eggs, one at a time, beating after each egg.
4.  Add remaining ingredients together and mix.
5.  Bake at 350 degrees in a greased round baking pans lined with waxed paper for 30-35 min or until a toothpick inserted in the center comes out clean.
6.  Cool 5-10 minutes, remove from pans and cool completely.
7. Frost with cream cheese frosting recipe below.

Cream Cheese Frosting
8 ounces cream cheese, room temperature
1/4 cup butter, room temperature
2 teaspoons vanilla
1 pound powdered sugar

1.  Let cream cheese and margarine warm to room temperature; then cream thoroughly.
2.  Add vanilla.
3.  Gradually beat in sugar.
4.  For good spreading consistency, frosting can be thickened by adding more powdered sugar or thinned with heavy cream.

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