Saturday, March 10, 2012

Mark's Favorite Carrot Cake

My father-in-law, Mark Sherman, past away Tuesday evening, March 6th. He was a great lover of restaurants and food, and he enjoyed the whole dining experience. My in-laws went out to dinner every night, becoming regulars at many restaurants. However, I think Mark really enjoyed it most was when ever my sister-in-law, Diane, or myself cooked for any holiday. He enjoyed what ever we made and he always made sure to tell us how delicious everything was. Mark loved many dishes, and I would like to honor him by sharing with you some of them that he enjoyed so much. Today, I'm sharing my recipe for "The World's Best Carrot Cake", which originally was a Nathalie Dupree recipe, but I have omited a couple of ingredients from the original recipe that made it "Marks Favorite Carrot Cake". Mark couldn't eat nuts, and that is one of the reasons why he loved this cake so much.  I don't have a picture of my own for this cake, but I did find one that closely matches what the cake looks like. I will tell you that this is the most delicious and moist carrot cake ever. The cream cheese frosting makes this a classic. I hope you try it next time you are having people over, or need to bring dessert to a friends house. Enjoy!

Mark's Favorite Carrot Cake

1 1/2 cups whole wheat flour
2/3 cup all-purpose flour
2 teasooons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup sugar
1 cup brown sugar, firmly packed
1 cup buttermilk
3/4 cup vegetable oil
4 eggs
1 1/2 teaspoons vanilla
1 lb bag of carrots, peeled and grated
1 8 oz can crushed pineapple, drained
1/2 cup raisins

Cream Cheese Frosting

1/2 cup butter, at room temperature
1 8 oz package of cream cheese, at room temperature
1 16 once package of confectioners' sugar
2 teaspoons grated orange peel
1 teapsoon vanilla

Preheat oven to 350 degrees. Sift together the flours, baking soda, cinnamon, salt, nutmeg and ginger. Mix sugars together in a bowl. Stir in buttermilk, vegetable oil, eggs, and vanilla. Pour in the flour mixture, arrots, pineapple and raisins, stirring until well blended.
Grease and flour two 9-inch round cake pans (you can do three if you'd like). Line bottoms with wax or parchment paper. Grease and flour paper. Pour batter into cake pans. Bake for 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cake in pans for 10 minutes. Loosen the cake away from the edges and invert onto wire racks. Peel off the paper and cool completely. To make the frosting, beat the butter and cream cheese together in a large mixing bowl until light. Add confectioners' sugar, orange peel, and vanilla, mixing well. Spread frosting between layers and on top and sides of cake. Loosely cover and refrigerate for a while before cutting.

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