And, to top it off this week, the cure is all about deep cleaning the kitchen. INTO it! My kitchen really needed it! One of the things you do is a new recipe. While I bought ingredients for a couple of new recipes, today I felt like I wanted to revisit a recipe I haven’t had a chance to make for awhile! I thought I’d share because it’s one of my favorites! It’s The Joy of Cooking’s Carrot Cake with Cream Cheese Icing. I made sure and got it onto one of my recipe cards today so that I wouldn’t have to drag the book out again for it!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
2/3 cup vegetable oil
3 large egg
1 1/2 peeled and finely grated cup carrot
1 cup walnuts, finely chopped
1 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 freshly grated or ground teaspoon nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
OPTIONAL:
1 cup golden raisins
1/2 cup crushed pineapple, lightly drained
2. Preheat the oven to 350°F.
3. Grease and flour two 9×2-inch round pans or two 8×8-inch pans or one 13×9-inch pan, or line the bottom with wax paper.
4. In a large bowl, throroughly whisk together the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, all-spice, and salt.
5. Add the vegetable oil and eggs, and stir together well with a rubber spatula or beat on low speed.
6. Stir in the carrots, walnuts, raisins and pineapple (if using).
7. Scrape the batter into the pans(s) and spread evenly.
8. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
