April 8, 2010

Clever Carrot Cake with Custardy Cream Cheese Icing

I used this recipe to make cupcakes this past Easter weekend. Easy Peasy - Spicy and delish.

Here we go!

1½ cups grated carrot
1⅓ cups sugar
1⅓ cups water
1 cup raisins
¼ cup shortening
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg

Bring the above to a boil and simmer for 5 minutes.
Let cool for at least 10 minutes
Then add:
2 cups of flour
1 tsp of baking powder
½ tsp baking soda
¼ tsp salt
½ cup chopped nuts
Bake at 375 degrees in a prepared pan for 50 minutes.

For the icing I came up with the following cream cheese recipe - but I'm sure you have your own.

2 cups icing sugar
¼ cup custard powder
½ cup soft butter
½ a brick of cream cheese. 4 ounces - I think.
1 tsp of vanilla
½ tsp lemon flavouring (optional)
couple of drops of yellow food colouring although the custard powder does lend its own hue.

This recipe makes a heavy carrot cake. You'll love the aroma as the carrots and the spices simmer.Clean up is a breeze.

As per usual, I forgot to take any pictures. The above is from Wiki and was taken by David Benbennick.


Marion Williams-Bennett said...

The list of ingredients makes me just swoon with delight - the carrots, cinnamon,nutmeg, and simply everything this is in the frosting!

Thank you for all this deliciousness!

studioJudith said...

I'll join the swooning for this one!


California Girl said...

I have a 30+ yr old recipe I've toted around forever and it's somewhat similar but includes a jar of applesauce and a small can of chopped pineapple and a 1/2 cup of oil in the batter; no raisins. The icing doesn't include custard powder, which I've never heard of, so that sounds fun.

Carrot cake is the best!

ramidonya said...

Sounds yummy!
No eggs? Must be very dense...

nonizamboni said...

Ever so yum! I think I would actually make this recipe. Thanks for sharing. Hope you are enjoying springtime.