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Carrot cake

Servings: 12
Author: Christmasstar of Stratford, Ontario , Canada

Ingredients

  • 3 cup fine shredded carrots
  • 1 cup olive oil
  • 3 eggs
  • 2 cups all purpose flour
  • 1 3/4 cups of sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • For Icing:
  • 2 packages cream cheese 8oz each
  • 1 cup butter
  • 2 tablespoons shortening
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla
  • 2 teaspoons lemon juice
  • 6 cups icing sugar
  • 2 tablespoons meringue powder

Instructions

  • Sift together flour, salt, baking soda and cinnamon. Put oil and eggs in beater bowl and beat until creamy. Add sugar and beat until well blended (about 3 min). Fold in carrots. Add dry ingredients and mix until all is moist.
  • For Icing: Cream together butter, shortening and cream cheese and beat until fluffy and light. Add vanilla and lemon juice. Add 6 cups of icing sugar one cup at a time until each one is well blended. Icing will seem a bit dry at this point. Add cream and meringue powder and beat again until light.

Notes

When wet and dry ingredients are first mixed they seem to dry, but when they sit a few min you will see they are in fact quite moist. I bake this in a 11" x 17" 1" high cookie sheet, lined with waxed paper and greased
It bakes up in only 18 min at 350'f After baking, cool then trim off all edges, cut cake in 1/2 or quarters depending on size you want. Take a jar of pineapple jam and heat in microwave until liquid...brush this on top of each layer and let cool again. Put cream cheese icing between layers then ice entire cake.
This has been a family favorite for its ease in making. We have a big family potluck for about 32 people so this is great for feeding them desert. This cake can be decorated anyway you like to reflect the season!