When I make dessert, it is usually on Sundays because calories don’t count on Sundays, right . . . and please do not take away my illusions on this. Anyway, I was making a birthday cake for a friend and forgot how easy it is to get a carrot cake into the oven or how good the house smells while it is baking. Thought I’d share my recipe.
Sunday Carrot Cake
3 cups all-purpose flour
3 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract
3 cups finely shredded carrots
2 medium green apples, peeled and finely shredded
6 large eggs
Preheat oven to 350 degrees.
This recipe will fill a couple of 15×9 1/2-inch baking pans, three 9-inch round pans, or make over three dozen cupcakes. If making cupcakes like with cupcake papers. For the cake pans, spray lightly with vegetable oil spray, line with parchment paper and give the paper a light spray to insure a smooth removal after baking.
Combine all the dry ingredients in a large mixing bowl. Add the rest of the ingredients and beat until just mixed and all ingredients are smoothly incorporated. Spread batter into your prepared pans.
Bake for 35-45 minutes depending on the size of the baking pans used. Cake should be golden and spring back to the touch when done. Cupcakes will take a lot less time.
Cool for 15 minutes and remove from pans. Completely cool before icing.
Most people seem to prefer cream cheese frosting but I’m a fan of lemon butter cream frosting.
2 sticks of butter (margarine is not an option)
6-8 cups of powdered sugar
zest of one lemon
Juice of one lemon
Beat the butter in a large mixing bowl until light and fluffy. Add about five cups of the sugar, the lemon rind and the lemon juice and beat well. If the icing is too thin, add spoonfuls of powdered sugar until to attain a spreadable consistency. Don’t forget some colored sparkles and small candies for decorations!