Joan's Pennsylvania Dutch Carrot Cake

Submitted by HeatherFeather

"Adapted from Yankee magazine. Yankee used to feature recipes that had a unique history and I always found such great treasures in that monthly article. According to the article, this recipe was passed on by a neighbor to a lady who was celebrating at a restaurant and had brought the cake along. The chef at the resturant tasted it and begged for the recipe! I haven't tried this yet, but am posting this now in response to a request for special carrot cake recipes."

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Serves: 10-12

ingredients

• 2 cups granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 2 teaspoons baking soda
• 4 large eggs
• 1 cup corn oil or 1 cup canola oil
• 3 cups freshly grated carrots

• Icing

• 4 ounces cream cheese, at room temperature
• 1⁄2 cup sweet unsalted butter, at room temperature
• 1 (1 lb) box powdered sugar
• 2 teaspoons pure vanilla extract

directions

1. Combine sugar,flour,cinnamon,salt,and baking soda together in a large mixing bowl.
2. Add eggs, oil, and carrots and beat with an electric mixer for 2 minutes, scraping down sides to make sure everything get moistened together.
3. Pour into greased, lightly floured 9x13" metal cake pan.
4. Bake at 350 F for 55-60 minutes, or until a toothpick tests clean.
5. Cool completely before frosting.
6. To prepare icing: beat together all ingredinets for 2 minutes using an electric mixer, then spread generously over cooled cake.

Reviews

[Miraklegirl]

I love carrot cake, and I thought this version was excellent. As everyone knows, the best reason to eat carrot cake is for the icing. This icing was killer. Thanks Heather!

 

[Ginger Rose]

This is an excellent carrot cake recipe - my mum now only uses this one! Thanks.