Anita's Carrot Cake
Ok, OK... although once I give it to you there won't be any reason to invite me to the party.
Preheat oven to 350 degrees.
Grease and flour pan/s I usually double the recipe and use 3- 9" round pans. For COTFUP I used one industrial size rectangular pan 12 X 20 and 4 batches.
Open 1 can crushed pineapple and drain over a large cup.
Feed 1 cup of walnuts to the food processor until they are chopped but not powder. If you have your wits about you feed in and extra cup and divide so you have chopped nuts for the frosting.
Feed enough carrots to the Food processor grater to got 1 1/2 cups
Whisk together:
1 1/3 cup Whole wheat flour
1 cup brown sugar
1 1/2 tsp. Baking Soda
1 tsp. Baking powder
1 tsp ground Cinnamon
1/2 tsp. ground Cloves
1/2 tsp. ground Nutmeg
1/2 tsp. ground Allspice
1/2 Tesp. Salt
Add and stir well:
2/3 vegetable oil
3 eggs
Stir in:
11/2 cups finely grated carrots
1 cup Walnuts chopped earilier
1 cup golden raisins (I didn't use these this time although I usually do)
1/2 of the drained pinapple (now you know why I make a double batch to use up the pinapple)
(Hand the cup of juice to anyone you like or drink it your self.)
Pour into pans and bake until a toothpick comes out clean.
Allow to cool before frosting.
Frosting:
8 oz. cream cheese
8 oz butter
1 cup sugar (or to taste I think the standard recipe calls for 2-2 1/2 cups)
2 tsp vanilla
Chopped walnuts
( I did not chop them at COTFUP just threw them in since I had already loaded the food processor into the dishwasher and was in a hurry)
Mix and spread onto cool cake.
enjoy.
from Anita, 7/19/04