Carrot Cake

3 April 2010, by gj

This was one of our most popular desserts when we operated our restaurant. Although it was one of many recipes published in our cookbook, some of our customers told us they would have bought the book even if this had been the ONLY recipe in it! Be forewarned, though. Once you make this they will ask for it again and again.

The Cake:
1 ¼ cup oil
2 cup sugar
2 cup flour
2 ¼ tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
4 eggs
4 ½ cup grated carrots
1 tsp. salt
Mix dry ingredients, set aside. Blend oil and sugar. Add eggs. Add dry ingredients. Fold in carrots. Bake in well greased and floured Bundt pan at 375 degrees Fahrenheit for about 1 hour. Let cool.

The Filling:
1 ½ cup sugar
¼ cup flour
½ tsp. salt
1 ¼ cup heavy cream
6 oz. butter
1 ½ cup chopped walnuts
2 tsp. vanilla
Mix all ingredients. Bring to a boil over low heat. Simmer until thick, about 30 minutes. Let cool.

The Icing:
5 oz. cream cheese, softened
3 oz. butter, softened
½ lb. confectioner’s sugar
½ tsp. salt
Mix all ingredients until smooth.

When the cake is cool, slice in half lengthwise. Spread on filling, encouraging some to drip down the sides. Replace top of cake and chill. When cold, spread icing on top, also encouraging a little dripping down the side. Chill again till icing firms up.
Happy Easter, Happy Passover, Happy Spring!
Enjoy!
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