SIGNATURE HOMEMADE CARROT CAKE
List of Ingredients
SIGNATURE HOMEMADE CARROT CAKE
Recipe courtesy John McLean, Executive Chef Levy Restaurants Sports
and Entertainment Group
TVFN Special, Show #SPBCSP01: Ballpark Cafe
2 cups vegetable oil
2 2/3 cups sugar
5 eggs
2 2/3 cups carrots, grated
1 1/3 cups walnuts
1 1/3 cups pineapple, crushed and drained
2/3 cup coconut flakes, sweetened
1/3 cup raisins
3 1/2 cups flour
1 1/3 tablespoons baking soda
1 1/3 tablespoons baking powder
2 2/3 tablespoons cinnamon
1 teaspoon salt
6 ounces cream cheese
1/4 pound or 1/4 stick butter, unsalted, softened
2 tablespoons vegetable shortening
1 1/2 cups confectioners' sugar
1 teaspoon vanilla, pure
1 cup walnuts, toasted
1 cup coconut flakes, toasted
Grease 2 (10-inch) cake pans and set aside. Mix together in a large
bowl the oil, sugar, eggs, carrots, nuts, pineapple, coconut and
raisins. In another bowl, sift together the flour, baking soda,
baking powder, cinnamon and salt. Add the carrot mixture and blend.
Pour the batter into the cake pans and bake in a preheated 350 degree
oven for 35 to 40 minutes or until done. Remove from oven and cool
for 30 minutes. Release the cakes from the pans and cool completely
before cutting and frosting. Cut cakes in 3 equal layers (a total of
6 layers). Assemble the carrot cake one layer at a time. Finish the
carrot cake with a layer of cream cheese frosting on top. Do not
frost the side of the cake. This gives the cake that special homemade
country-style look. Garnish with toasted walnuts and coconuts.
Beat together the cream cheese, butter, and vegetable shortening for
15 minutes. Mixture must be very smooth and light. Add the
confectioners' sugar and the vanilla and mix until smooth (about 3
minutes).
Prep Time: 20 minutes
Cooking Time: 1 hours 25 minutesRecipe
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