Preparation:
Preheat oven to 350 degrees. Cream butter and sugar. Add eggs and
beat until smooth and silky (looking like mayonnaise and falls in
ribbons from spoon). Beat in grated carrots. Combine dry ingredients
and sift again. Fold into egg mixture by hand with spatula or whisk.
Add vanilla and mix well. Spoon into 2 greased and floured 9 inch cake
pans, no more than 3/4 full. Place on middle shelf of oven and bake 30
to 35 minutes. Cool 5 minutes and remove to cake rack. Variations:
Spice Cake: Add 1/2 teaspoon ground allspice, 1/2 teaspoon ground mace
or freshly grated nutmeg and 1/4 teaspoon ground cloves. Omit ginger.
Ginger: Use up to 1 1/2 teaspoon ground ginger and 1 tablespoon brandy
for ginger cake. Serve with whipped cream.
Icing:
Beat cream cheese and butter. Add vanilla, confectioners sugar and
nuts. Continue to beat until spreading consistency. |
