Carrot cake

 

              Sprinkle this very moist carrot cake with 10X sugar (Icing sugar) or top with cream cheese frosting.

Make 12 servings

• 2 cups all-purpose flour
• 1½ teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ teaspoon salt
• ¼ teaspoon ground cloves
• ¼ teaspoon grated nutmeg
• 1¼ cups unsalted butter, at room temperature
• 1 cup firmly packed light brown sugar
• ¾ cup sugar
• 4 eggs
• 1 pound carrots, pared and shredded (about 4½ cups)
• 1 cup chopped walnuts
• ½ cup golden raisins

1. Preheat oven to 350F ; grease and flour 13 x 9 x 2-inch baking pan.
2. Stir together flour, cinnamon, baking soda, baking powder, salt, cloves and nutmeg in medium-size bowl.
3. Beat together butter, brown sugar and granulated sugar in large bowl until fluffy ; add eggs, one at a time, beating well after each addition.
4. Beat in flour mixture until blended ; stir in carrots, walnuts and raisins.
5. Spoon batter into prepared pan.
6. Bake in preheated oven for 45 to 50 minutes until wooden pick inserted in center of cake comes out clean ; cool in pan on wire rack 10 minutes.
7. Remove from pan and cool completely on wire rack ; wrap and keep refrigerated.

Traditonal Cream Cheese Frosting

• 1 package (8 ounces) cream cheese, softened
• 1 teaspoon milk
• 1 teaspoon vanilla
• Pinch of salt
• 1 box (16 ounces) 10X sugar (Icing sugar)

1. Beat cream cheese in large bowl until smooth ; beat in milk, vanilla and salt.
2. Gradually beat in 10X sugar until the mixture is smooth.

BON APPÉTIT