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Carrot Cake is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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4 eggs
2 cups sugar
3 cups finely shredded carrots
1 package (8 ounces) cream cheese, softened
1 1/2 cups vegetable oil
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts
Frosting:
1/4 cup all purpose flour
3/4 cup milk
3/4 cup butter or margarine, softened
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
Chopped walnuts (optional)
Beat eggs and sugar. Add carrots, cream cheese and oil; beat until smooth. Add dry ingredients; mix well. Stir in pineapple and nuts. Pour into a greased 13 in. x 9 in. x 2 in. baking pan. Bake at 350 degrees for 55 to 60 minutes or until cake tests done. Cool. In a heavy saucepan, cook and stir flour and milk over medium low heat until thick paste forms, about 10 minutes. Chill for 30 minutes. Cream butter, sugar and salt. Gradually add chilled flour mixture; beat until fluffy, about 5 minutes. Add vanilla and sugar; beat well. Frost cake. Sprinkle on nuts. Serves 12-16
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