Carrot Cake Recipe
In mixer, combine wet ingredients:
2 cups granulated sugar
1 1/2 cup olive oil
4 fresh whole eggs (I prefer cage free, partly because my husband audited a chicken farm once and he came home with a few horror stories. Ever since, I can’t bring myself to buy regular eggs.)
In a separate bowl, combine dry ingredients together. (Mix dry ingredients well)
2 cups pastry flour (You can actually use regular flour, but pastry flour is better.)
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon (I tend to use a little extra.)
Add dry ingredients to wet ingredients. Mix well.
Add 3 cups finely ground carrots. (Use a food processor) Fold carrots into batter and blend well.
Add 1/2 cup finely chopped walnuts. Fold in. Blend well.
Pour into prepared 13″ x 9″ pan. Cook 50 — 60 min in preheated oven (300 degrees). Check cake to make sure that it is done. Cool completely before frosting.
Frosting
1 1/2 pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon REAL vanilla (Use the good stuff)
2 ounces room temperature margarine
Whip ingredients together until smooth and creamy. (If the frosting is too dry, add a little more vanilla.) Frost cake when cool.
