Carrot Cake
1 1/2 cups vegetable oil 2 cups sugar
1 teaspoon salt
4 large eggs
1 tablespoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
2 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
2 teaspoons baking soda
3 cups finely grated carrots
1 1/2 cups chopped pecans or walnuts
For Cream Cheese Frosting:
1/2 cup (8 tablespoons) unsalted butter
one 8-ounce package cream cheese
1/4 teaspoon salt
2 teaspoons vanilla OR 1/2 teaspoon Fiori di Sicilia
2 1/2 to 3 1/2 cups glazing sugar or confectioners’ sugar
1. Preheat the oven to 350°F. Grease two 9” round pans.
2. Beat together the oil, sugar, salt, eggs, and spices. Mix the flour with the baking soda, and stir in. Add the carrots and nuts, and mix until just blended. Pour into the prepared pans.
3. Bake the cake for 35-40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely.
4. Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it’s too thin.