Carrot Cake

My parents gave me this recipe.  The received it from an elderly gentleman at a church they went to.  We did not add the nuts to the cake of the frosting.  Also, RaeAnne made the frosting and she ended up adding powdered sugar to it to thicken it up.  Not sure why it didn’t thicken like the recipe says.

Carrot cake

2 cups all-purpose flour, sifted

1 teaspoon baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

4 eggs, unbeaten

2 cups sugar

1 1/2 cups olive oil

1 8 oz can crushed pineapple, undrained

1/2 cup walnuts, chopped

Sift the first five ingredients together and set aside.  Combine oil and sugar; beat well.  Add carrots and then add eggs one at a time and beat well after each addition.  Add dry ingredients gradually and blend well.  Add crushed pineapples and nuts.  Divide in 3 well-greased and floured layer cake pans.  Bake at 350º for 40 minutes, or when testing it comes out clean.

German Chocolate Frosting

2 egg yolks

1 stick butter

2/3 cup evaporated milk

1 cup sugar

1/2 cup coconut

1 cup walnuts, chopped

1 teaspoon vanilla

For frosting, mix sugar and milk well and cook over medium heat.  Add yolks of eggs, stirring all the time.  Then add the butter, stirring until thick, about five minutes.  Take off heat and add vanilla, coconut, and nuts.  Let cool a little and spread between layers and on top of cake.

Advertisements
%d bloggers like this: