CLASSIC CARROT CAKE: What would a diner be without its case of simple
yet satisfying, desserts? This classic carrot cake is deliciously moist
and topped with cream cheese frosting. And it tastes just as good as
anything you can get at your local spot.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: 2-Layer Carrot Cake w/Cream Cheese Frosting
Categories: Cakes, Desserts, Cheese, Vegetables, Nuts
Yield: 12 Servings

2 c A-P flour
2 c Sugar
2 ts Baking powder
1 ts Baking soda
1 tb Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1/2 ts Salt
2 c Shredded carrots
4 lg Eggs
3/4 c Oil
1 1/4 c Buttermilk

MMMMM-------------------------FROSTING-------------------------------
1 c Butter; room temp
12 oz Cream cheese; room temp
6 c Powdered sugar
1 ts Vanilla extract
Milk (opt) to adjust icing
- consistency MMMMM--------------------------GARNISH-------------------------------
1/2 c Sweetened, toasted coconut
1/4 c Chopped walnuts

Set your oven @ 350+e+|F/175+e+|C.

Prepare two 9" round cake pans by greasing them well and
lining the bottom with a circular piece of parchment
paper. It's also a good idea to grease on top of the
parchment paper and flour the cake pans as well.

Add the flour, sugar, baking powder, baking soda,
cinnamon, nutmeg, cloves, and salt to a large bowl and
whisk them together until combined.

Add the shredded carrots to the dry ingredients and
whisk them in until they're evenly distributed
throughout the dry ingredients.

To a separate bowl, add the eggs, canola oil and
buttermilk and whisk them together well.

Pour the wet ingredients into the dry ingredients and
combine them with a rubber spatula just until no streaks
of flour remain.

Divide the batter evenly between the 2 prepared cake
pans and bake at 350 degrees Fahrenheit for about 35-40
minutes or until a toothpick inserted into the middle of
one of the cake layers comes out clean.

Remove the cakes from their pans and cool them upside
down on cooling racks until they cool completely.

FOR THE FROSTING: Add the room temperature cream cheese
to the bowl of your stand mixer fitted with the paddle
attachment. Whip the cream cheese on medium high speed
until it's creamy and smooth.

Add the softened butter and the vanilla extract to the
cream cheese and continue to whip on medium speed until
they're well combined (you might need to scrape down the
sides of the bowl at this point).

Add the powdered sugar one cup at a time, mixing on
medium-low speed until it's completely blended and
thick. If at this point the frosting is too thick to
spread, beat in a tablespoon or two of milk to loosen it
up a little bit (add the milk a couple teaspoons at a
time just to be sure you don't add too much!).

Once the frosting has reached the right consistency and
the cake has cooled completely, frost the cake with a
knife or an offset spatula, making sure there's a
generous layer of frosting between the layers before
frosting the sides and the top.

RECIPE FROM: https://thebusybaker.ca

Uncle Dirty Dave's Archives

MMMMM

... If a bartender calls himself a mixologist, avoid.

___ MultiMail/Win32 v0.49
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)