Cooky Cat Carrot Cat
Michele's Carrot Cake

When our friends David and Michele lived in Arizona they were members of the Scottsdale Community Garden Club. Eight acres on the grounds of the Scottsdale Community College, which is leased from the Pima Indian Reservation.

At the monthly garden club meetings there was a "hospitality" table with fresh brewed coffee and donated baked goods brought from home by the members. Michele was in charge of that and she would also bake a specialty or two every time. One of the favorites was this carrot cake.

This carrot cake has some secret ingredients that add a lot of interest; specifically, dates, pineapple, and pecans. We guarantee this is a tried and true crowd pleaser.

Michele's Carrot Cake

For the batter:

Mix together . . . (then set aside)

     2  1/2 Cups All Purpose Flour
     2 tsp. Baking Soda
     1 tsp. Ground Cinnamon
     1 tsp. Ground Ginger
     1/2 tsp. Salt

Mix together . . . (Separately)

     1 cup finely chopped Dates (to the size of raisins)
          TIP: Chop dates in food processor, but toss with 1/2 cup from above portion of flour to prevent clumping.
     1 1/2 Cups finely grated Carrots
     1 Cup medium chopped Pecans
     1 Cup / 8 oz. can  Crushed Pineapple (drained well)

Blend together . . .

     3/4 Cups neutral flavor Vegetable Oil
     2 Cups firmly packed Light Brown Sugar

Next Add
     4 Egg Yolks, one at a time

After well combined, incorporate
     1 tsp. Vanilla

Next add
     Flour Mixture, alternating small portions with
     1 Cup Buttermilk in small portions

Stir in
     Carrot/Date/Pineapple/Pecan mixture

     4 Egg Whites to stiff peaks

Fold egg whites into the batter

Divide Completed Batter
     3 - 9" Round Baking Pans

     Preheated 350° F. Oven
     25 - 30 Minutes (or longer, until inserted knife draws out cleanly)

For the Icing:

Beat together . . .
     8 oz. Plain Cream Cheese (1 standard package)
     1/4 lb. (1 stick) good Unsalted/Sweet Butter (softened)

Next add . . .  
1 Cup Confectioners Sugar

Stir in . . .    
     1/2 Cup Crushed Pineapple (drained well)
     1 Cup Chopped Pecans (small)


After cake is cooled . . .
Spread frosting (lightly) between layers and outside, top and sides

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