Jennys Carrot Cake Food

JENNY'S CARROT CAKE

Steps:

• Preheat Oven to 180C (350F)
• Grease sides of a square or round baking tin (25cm) and line bottom with baking paper.
• Sift the flours, baking soda, sugar, salt, cinnamon into a large bowl and mix to combine (I never sift and mine was ok!)
• Add oil and stir well
• Stir in beaten eggs, sultanas and carrot & mix thoroughly.
• Pour Mixture into the pan and bake.
• Check cake at 45-50 minutes to ensure it does not over bake - you may need to cook for 1 hour total time.
• Cake is cooked when knife or skewer comes out clean and centre springs back slightly to touch.
• Remove from oven to cool for 10 minutes before turning out onto a wire rack to cool completely.
• Once cold ice with my Cream Cheese Frosting Recipe - link below.

JANIE'S CARROT CAKE

Steps:

• Beat 2/3 cup butter with sugar thoroughly. Add eggs, one at at time until fluffy. Combine flour, salt cinnamon and baking powder in small bowl.
• Add the dry ingredients alternately with the milk to the creamed mixture.
• Stir in the carrotts & 1/2 cup nuts by hand.
• Spread evenly in greased 9 " round cake pan.
• Bake at 350 40 - 45 minutes or until inserted toothpick comes clean.
• Cool in pan on rack for 15 minutes.
• Remove from pan and cool on rack completely.
• Combine the remaining butter, cream cheese, vanilla & powdered sugar for frosting.
• Frost the cooled layer.
• Combine the ground nuts with the brown sugar.
• Sprinkle over frosting.
• Keep chilled.

CARROT CAKE (JENNY BELUSHI RECIPE - (4.8/5)

Steps:

• Heat oven to 350 degrees. Grease and flour two 8" cake pans. Sift flour, baking powder, baking soda, cinnamon and salt into medium bowl. In large bowl beat together sugar, oil and eggs with electric beater on medium, until well blended. Beat flour mixture into egg mixture until just blended. Stir in carrots and coconut (this seems too dry and impossible first, but the more you mix, the more the moisture in the carrots helps the blending and mixing). Evenly divide batter into prepared pans. Bake in heated oven 40-45 minutes, or until wooden pick inserted in center comes out clean. Cool completely in pans on wire rack. In medium bowl beat cream cheese and butter until blended with electric beater on medium. Add confectioner's sugar; beat until mixture is smooth. Add vanilla. Place one cake layer on serving platter. Spread with about ¾ cup frosting. Place second layer on top. Spread top with remaining frosting.