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 Country Carrot Cake

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PostSubject: Country Carrot Cake   Country Carrot Cake EmptyNovember 6th 2012, 4:53 pm


Country Carrot Cake
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
!/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 l/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.

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