Carrot Cake with a Twist

This is a great winter birthday cake. I’ve arranged it as a not so sweet and sugary finished cake. Feel free to mix up more frosting or add more sugar if you desire.

• 1 ½ cups sugar
• 1 cup vegetable oil
• 3 eggs
• 2 t vanilla
• 1 ½ cups all purpose flour
• ½ cup whole wheat flour
• 2 t cinnamon
• 1 t baking powder
• 1 t salt
• 1 cup shredded carrots
• 1 cup grated or finely chopped golden beets (you can use red beets, but the color is not as good or you can use another cup of carrot)
• 1 cup grated or finely chopped apple
• 1 cup golden raisins
• 1 cup chopped pecans (optional)

For the cake:

Combine sugar, oil, eggs, and vanilla in a large bowl and blend well. Sift together and then add dry ingredients. Mix well (this will be a very stiff batter). Add remaining ingredients and mix. Pour into 2 buttered and floured (or parchment lined) 9inch cake pans. Bake at 350 for 35 to 45 minutes (until toothpick comes out clean). Cool in pans for 15 minutes (cakes are tender). Then remove and cool on racks until fully cool.

For the Frosting:

• 1 8oz package of cream cheese, softened
• 1 tbsp milk
• 2 tvanilla
• Dash salt
• ½ pound sifted confectioner’s sugar
• ½ cup pecan halves (garnish, but oh so important)

Toast the pecans at 350 about 30 minutes. Let cool.

Blend wet ingredients thouroughly. Gradually blend in conf. sugar until smooth consistency. This will not be a very sugary frosting. Add more sugar if desired.

Assemble the cake: spread a thin layer of frosting between layers. Spread remaining frosting on top of cake. Leave sides unfrosted. Arrange toasted pecans on top of cake in a beautiful pattern. Yum!

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Snell Family Farm - Buxton, Maine - 207.929.6166