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Recipes

CARROT CAKE

Recipe was given to me by Cathy Byrnes – my neighbor in New York. She said she got it from her grandmother, who got is from where- don’t know. But it works even with my adaptations and is a hot favorite with all our guests.


INGREDIENTS:
11/2 cups oil
2 cups sugar
4 eggs well beaten
2 cups flour
1 tsp salt (Cathy never used it neither do I ever)
2 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
1 cup pecans (I substitute it with ½ walnuts and ½ cup raisins)
3 cups grated carrots

ICING:
1 stick margarine (I never use it)
1 cup of cream cheese (I use 2 Britannia cartons here)
1 ½ cups of icing sugar (you can use more- I don’t like it overly sweet)
1 tsp of vanilla essence

METHOD:
Line three 8” layer cake tins with wax paper and grease it. (Cathy used two 9” tins and I prefer the 13”x9” cake pan) Preheat oven to 350 F degrees or 176 C degrees
Mix oil and sugar. Beat well. Add eggs. Blend. Sift dry ingredients into mixture. Add nut/raisin combo and grated carrots.
Put into oven for 30 minutes if in 8” layered pan, 35 minutes for 9” and 40 minutes for 13x9”.
Check with tester if cake is done. Turn off over and leave in oven for five minutes ( I always do that, Cathy never did). Remove and leave for 10 minutes in pan then turn over onto wire rack to cool, so the bottom side is up.
When cook spread icing on it.
If you are using layer pans – make sure the flat side is on the top and bottom. Sandwich them with icing and them spread icing on top.