Carrot Cake with Cream Cheese Frosting, from Melissa Smith

Lynn Bruce

subheading: DRY INGREDIENTS:

2 cups A/P flour (lightly fluff then spoon into bowl of food scale) = 8½ ounces

2 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

3 cups finely shredded carrot (approx. 4 to 6 medium carrots)

1 cup cooking oil

4 eggs, room temperature (4 hours)

subheading: FOR THE FROSTING:

1 3-ounce package cream cheese, softened (4 hours)

¼ cup unsalted butter, softened (4 hours)

1 teaspoon vanilla

2 cups sifted powdered sugar (SIFT gently thru sieve before measuring)

Preheat oven to 325° - grease and lightly flour springform pan or 13x9 pan

subheading: CAKE:

Combine first 6 cake ingredients "dry ingredients". Add the carrots, cooking oil, and 4 eggs. Beat slowly until combined, then beat on medium speed for 2 minutes.

Pour mixture into prepared pan and bake for 50 to 60 minutes (13x9 pan) - do toothpick test at 40 minutes or 35 to 40 minutes (springform pan) until done. Test for doneness with toothpick. Cool on rack before frosting.

subheading: FROSTING:

Beat cream cheese, butter and vanilla until combined.

Slowly add powdered sugar, beating until smooth.

Frost cake when it has cooled

Second Time: I made jumbo muffins - used the ⅓ cup measurer and filled the cups way too full, within ¼" of top. Only got 10 cupcakes rather than the full 12 cupcakes. After 30 minutes the cups were much too big. I should have stopped at ⅔c ups even.

First Time: Cake was dry and turned loose from edges of glass pan, so looked sloppy when icing was poured over the cooled cake. Be sure to do toothpick test after 40 minutes baking.

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