August 16, 2011

Maritime Carrot Cake

I made my all-time favorite cake yesterday at the cottage for a work party. My aunt Sylvia’s carrot cake is the best carrot cake you will every try, guaranteed. She got the recipe from a friend of a friend from the Valley. Recipe bellow!

Maritime Carrot Cake

1 cup sugar
1 cup oil
3 eggs
1 1/2 cups all purpose flour
2 cups grated carrots
1/2 tsp salt (optional)
1 1/3 tsp baking soda
1 1/3 tsp cinnamon
1/2 cup walnuts or pecans
1/2 cup coconut (sweetened or unsweetened)
1/2 cup raisins
1/4-1/2 cup drained crushed pineapple 

4 oz light cream cheese
4 tbsp butter
2 1/2 cups icing sugar
2 tsp vanilla

1. Beat the sugar and oil in a large bowl until they are well blended.
2.  Add the eggs and beat well.
3.  In a separate bowl, sift the flour, baking soda, cinnamon, and salt if using. 
4.  Add these dry ingredients to the wet egg mixture blending well.
5.  Mix in the carrots, nuts, coconut, raisins and pineapple (if using). 
6.  Pour the mixture into a well greased bundt pan.
7.   Bake at 300ºF for 45 to 60 minutes or until a cake tester comes out clean.
8.   Cool cake for 60 minutes and then turn onto a serving platter.

1.  Beat the cream cheese and butter together until they are well blended.
2.  Add sugar and vanilla.
3.  Beat until light and fluffy
4.  Ice the cake when it is completely cool. 

My aunt and I usually double the icing and use pecans. Enjoy!! 

xo Caroline

p.s. photos of the cottage and surrounding area to come!

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