Spicy Carrot Cake

Submitted by Tuck Burnette

"I grate the carrots on the coarse holes of a box grater, after being peeled. This is a great cake; not too rich, and sweet, without being cumbersome."

 

• Ready In: 1hr 10mins
• Ingredients: 19
• Yields: 1 13x9 cake
• Serves: 10

ingredients

• 1 1⁄2 lbs carrots
• 3 eggs
• 1 cup granulated sugar
• 2⁄3 cup vegetable oil
• 2 tablespoons shortening, melted
• 1 teaspoon vanilla
• 1 3⁄4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1⁄2 teaspoons baking soda
• 1⁄2 teaspoon salt
• 2 teaspoons dry ginger
• 1 1⁄2 teaspoons cinnamon
• 1 teaspoon allspice
• 1⁄2 teaspoon nutmeg
• 8 ounces cream cheese, softened
• 1⁄2 cup butter, softened
• 1 teaspoon vanilla
• 1 teaspoon lemon extract
• 3 cups powdered sugar

directions

1. Preheat oven to 350 with rack in middle position. Grease a pan with shortening.
2. Wash, peel, and grate carrots, set aside.
3. In a good-sized mixing bowl, beat together eggs, sugar, oil, shortening and vanilla till smooth.
4. Put flour on top of egg mixture, with leavening, salt and spices. Beat with a whip to combine.
5. Add grated carrots.
6. Pour mixture into prepared pan. Bake 30 minutes. The center of the cake may still be a little soft, but it will test done. Cool on a rack and frost.
7. For frosting: beat all ingredients till smooth.