Deluxe Carrot Cake
Complements of Jack Walsh
Cake History
The recipe for this cake came from my good friend Nelle Baird who got it from a friend of hers that was the daughter of a man who owned a railroad line back east that served this carrot cake to their passengers in the 1930's.
Cake Ingredient
3 cups carrot mulch (8-10 avg size carrots)
2 cups sugar
2 cups unbleached flour
1 ½ cup safflower oil
4 large eggs
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 cup chopped walnuts
Cake Preparation
Mix sugar and oil, add 1 egg at a time, add carrot mulch, add sifted dry ingredient to mix, then add walnuts. Grease a 9" X 13" pan (I grease a glass pan with butter) and then lightly flour. Place on oven rack and bake at 350 degree for 1 hour (more or less depending on oven - mine bake for 1 hr 15 min). The cake is done when it separates from the pan and you can push on the top with your finger and it springs back.
Frosting Ingredient
1 cube real butter
1 Philadelphia Cream Cheese (8 ounce)
1 C&H Powered Sugar (16 ounce)
2 teaspoons pure vanilla extract
1 ¾ cup walnut halves
Frosting Preparation
Make sure cream cheese and butter are at room temperature otherwise it's hard to get the lumps out. Mix the cream cheese, butter and vanilla together then slowly mix in the powered sugar. The frosting should be nice and smooth. Spread frosting over a "cooled" cake and add the walnut halves to the top. Since the cake already has walnuts putting more on top is optional.