Ruth Wilks Nut Carrot Cake Food

RUTH RYAN'S SPECIAL OCCASION CARROT CAKE

Steps:

• Preheat the oven to 350°F. Grease three 9-inch round cake pans. In the bowl of a standing mixer, or using a handheld mixer and a medium bowl, beat the sugar and oil until blended. Add the eggs one at a time; beat after each addition. Sift the dry ingredients into the mixture and continue beating. Add the carrots and pecans and, using a wooden spoon, mix well. Pour the batter into the cake pans. Bake for 45 minutes. Cool well in the pans before frosting. To prepare the frosting In the bowl of a standing mixer, or using a hand-held mixer and a medium bowl, combine all of the ingredients and beat until the frosting is a smooth consistency for spreading. (The frosting will seem stiff at first, but after thoroughly mixing, it will soften enough to spread evenly over the cake.)

RUTH'S CARROT CAKE WITH CURRANT ICING

Steps:

• Grease and flour 2 9" cake pans.
• Mix together cake flour, sugar, cinnamon, baking soda, powder and salt.
• Drain pineapple,reserving syrup.
• Add syrup to dry mixture; add eggs, oil and vanilla.
• Beat 3 minutes.
• Stir in pineapple, carrots and nuts.
• Bake 325 degrees for about 40 min or until done.
• Cool 10 min in pan.
• Unmold.
• Currant Icing Plump currants in 1/4 cup hot water for 5 minutes.
• Drain well.
• Beat sugar, cream cheese, butter, milk and vanilla together until smooth.
• Fold in nuts and currants.

NUT-FREE CARROT CAKE

Steps:

• Beat oil and sugar, then add eggs.
• Add and mix the rest of the cake ingredients in the order given Beat for 1 minute.
• Pour into 3 9-inch cake pans.
• Bake at 350°F for 35 minutes.
• Icing: Mix butter and cream cheese together until smooth, then add sugar a little at a time.
• Beat until smooth.