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The Melaniff Family Cookbook

Carrot Cake

from Carrot Top Pastries, Broadway and 214th Street, NYC

Ingredients

CAKE

1 C Vegetable Oil

2 C Sugar

3 C Carrots, freshly grated (about 7)

1 C Walnuts, coarse chopped

2 C Flour

1 T Baking Powder

1 t Cinnamon

1 t Nutmeg

1/2 t Salt

4 Eggs

 

FROSTING

4 T Butter, unsalted (1/2 stick)

1/4 C Solid Vegetable Shortening (Crisco)

12 oz Cream Cheese, softened

2 T Milk

1 T Vanilla Extract

1 1/2 C Confectioners' Sugar

Procedure

1. Preheat the oven to 350ºF.  Oil an 11 x 9-inch sheet pan. 

 

2. Make the cake: In a large bowl, combine the oil, sugar, carrots, walnuts, flour, baking power, cinnamon, nutmeg, and salt and stir to combine.  Add the eggs and mix well.  Pour the batter into the prepared pan.  Bake until the cake is springy to the touch, 45 minutes.  Cool in the pan on a wire rack. 

 

3. Make the frosting: Cream together the butter, shortening and the cream  cheese with a wooden spoon or hand mixer in a medium bowl.  Add the milk and vanilla.  Add the confectioners' sugar and stir until smooth.  When the cake is cool, frost.

 

Serves 8 to 10

cakes and frostings

From New York Cookbook, 1992