Thanksgiving was a success, in part thanks to this delicious carrot cake. The recipe is simple enough and the cream cheese/lemon frosting is a perfect accompaniment. I created a stencil of a tree and sprinkled cinnamon over it, then scattered raisons, cranberries and chopped apricots at the bottom to illustrate fall leaves.
1 1/2 cup canola oil
1 cup brown sugar
1 cup white sugar
4 eggs
blend together sugars and eggs (one at a time) until well blended
Mix in separate bowl and add to oil/sugar mixture:
1 cup white flour
1 cup (subtract 2 T) whole-wheat flour
1 t. salt
2 t. baking soda
2 t. cinnamon
fold in:
3 cups shredded raw carrots
8 1/2 oz. drained crushed pineapple
Pour mixture into two round cake layer pans
Lemon Cream Cheese Frosting:
8 oz. cream cheese
1/4 cup butter, softened
2 cup powdered sugar
1 1/2 t. vanilla extract
1 T. grated lemon rind
whip ingredients until frosting consistency, frost cooled cake.
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