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Betsy

Classic Carrot Cake
Source: The California Heritage Cookbook - The Jr. League of Pasadena
ISBN: 0-385-03995-6

Must be prepared 24 hours in advance

1 1/4 cups oil
1 cup brown sugar, packed
1 cup granulated sugar
4 eggs
1 cup all-purpose flour
1 cup less 2 tablespoons whole wheat flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
3 cups finely shredded raw carrots, packed
8 1/2 ounces crushed pineapple, drained
1/2 cup finely chopped walnuts (optional)

Lemon Cream Cheese Frosting
8 ounces cream cheese, softened
14/ cup butter, softened
2 cups confectioner's sugar
1 1/2 tsp vanilla extract
1 tbsp grated lemon rind

In a large bowl blend together the oiland sugars. Add eggs one at a time, beating until blended. In another bowl sift together both the flours, salt, soda, baking powder, and cinnamon. Add the flour mixture, about 1/2 at a time, to the oil mixture, beating just enough to blend. Fold the carrots and then the pineapple into the batter. Add nuts if desired. pour the batter into 2 greased and lightly floured 9" round cake pans. Bake in preheated 350 degree F oven for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool the cakes in the pans on a rack for 10 minutes. Turn cakes out on the rack and cool completely. Frost with Lemon Cream Cheese Frosting and allow the cake to rest for 1 day, if not previously stored, to improve flavor.

To prepare frosting, in a large mixing bowl mash the cream cheese, add the butter, and cream them together until light and fluffy. Add the confectioner's sugar (sift first if lumpy) to the cheese mixture and beat until well blended. Blend in the vanilla and lemon rind.

Note: Unfrosted, the cakes may be wrapped in airtight plastic wrap and refrigerated for 5-6 days or frozen for 2-3 months. If frosted, the cakes may be stored in refrigerator for a week or more.