Cocoa Mill

Thanksgiving Carrot Cake

Advertisements

Thanksgiving Carrot Cake

In the fall my family longs for the taste of spiced goodies, this cake fits the bill. It is quick, easy and I feel good knowing that all the ingredients were placed in the mixing bowl out of pure love. I hope that you too will find that this recipe brings the taste of Fall to your family’s table and will remain a staple for years to come.

Carrot Cake

Ingredients:

1 ½ cups of sugar

1 cup olive oil

½ cup butter (room temperature)

4 eggs (well beaten)

3 tsp. blackstrap molasses

2 cups of unbleached flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

3 tsp. cinnamon

1 tsp. nutmeg

1 tsp. allspice

1 tsp. ginger (ground)

1 cup chopped pecans

1 cup raisins (multi-colored)

4oz white chocolate chopped into chunks

3 cups grated carrots

Instructions:

Pre-heat oven 325 degrees

Mix sugar, eggs and molasses, add the oil and butter blend well. Combine the dry ingredients in another bowl and mix. Once blended add to the wet mixture and blend well. Add the carrots, raisins, pecans and white chocolate blend well until all is mixed thoroughly.

Place into 3 greased 9” cake pans for about 30 minutes.

Once baking is complete let cool and remove from pan.

Cream Cheese Frosting:

2 sticks of butter soften

2 packages of cream cheese

2 cups powdered sugar

1 tsp. lemon juice

1 Tbsp. heavy whipping cream (can use milk instead)

Blend the butter and cream cheese until well blended. Add the powdered sugar, lemon and heavy cream. Whip until light and fluffy.

Frost the layers of the cake, placing one on top of each other. Frost sides, and top. Store in the refrigerator to keep fresh.

Happy Fall & Enjoy!

Advertisements