Country carrot cake
Instructions:
- MAKES ONE 9-INCH 3-LAYER CAKE, OR ONE 9-BY-13-INCH CAKE
Carrot cakes are a recent classic. A rich, moist, spicy cake, this is sometimes used for wedding cakes today.
- THE CAKE
- 2 cups granulated sugar;
- 11⁄2 cups vegetable oil;
- 4 eggs;
- 2 teaspoons baking soda;
- 2 teaspoons cinnamon;
- 1 teaspoon salt;
- 2 cups all-purpose flour;
- 2 tablespoons rum or vanilla;
- 3 cups shredded carrots;
- 1 cup chopped dates;
- 1 cup chopped pecans.
- THE CREAM CHEESE FROSTING
- One 8-ounce package cream cheese, at room temperature;
- 1⁄2 cup butter;
- 3 to 31⁄2 cups powdered sugar;
- 2 tablespoons rum or vanilla extract;
- 1 cup chopped pecans.
- Preheat oven to 350 F. Butter and flour three 9-inch-round cake pans or one 9-by- 13-inch oblong pan.
- In the large bowl of an electric mixer, beat the granulated sugar, oil, and eggs together, until light and fluffy. Add the baking soda, cinnamon, and salt while beating the mixture. Blend in the flour. Beat until smooth. Stir in 2 tablespoons rum or vanilla, the carrots, dates, and 1 cup pecans. Pour into the prepared pans or pan. Bake 30 to 35 minutes for layers, or 35 to 45 minutes for the oblong pan, or until the cake tests done. Cool 5 minutes, loosen edges, then invert onto racks to cool.
- To make the frosting, blend the cream cheese and butter and beat in the powdered sugar and 2 tablespoons rum or vanilla extract, until mixture is light. Stir in 1 cup pecans. To make a 3-layer cake, spread about 1⁄2 cup of the frosting on each of two layers as you stack them; spread remaining frosting on top and sides. For the oblong cake, spread all frosting on top and sides.