Carrot Cake
4 eggs
1/2 cup neutral oil
1/2 cup melted butter
1/4 cup cream
1 tsp. vanilla
1/2 tsp. salt
1 1/2 cups brown sugar
2 1/4 cup flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
4 cups grated carrots
1 cup chopped walnuts
1 cup chopped golden raisins
Preheat oven to 350°F. Mix all wet ingredients. Fold in salt, brown sugar, flour, baking powder, baking soda, and cinnamon until everything is almost fully mixed, then add carrots, walnuts, and raisins and mix until it just comes together. Bake in a buttered, floured 9 by 13 pan 25-30 minutes or until a pick comes out clean.
Carrot Cake Frosting
8 oz. soft cream cheese
1/2 cup soft butter
Splash of vanilla
Pinch of salt
2 1/2-3 cups powdered sugar (to preference)
Mix all ingredients in a bowl, then add a splash of milk or cream to thin, if needed.
What pan did you use? Your directions say 9 x 13 pan but I’d prefer to make a round cake.
Ooops, I forgot to also ask, have you used the beautiful rainbow carrots for a carrot cake before? I’d love to try, but my husband has warned me that the cake may have a funny color due to the carrots bleeding. Thoughts?
Ashley H. ,
I am new to Rustic Joyful Food. I just read your question about using rainbow carrots. They will work without making weird bleeding colors. I have seen several recipes for cakes and muffins that call for rainbow carrots. Your idea should be a success.