Thursday, March 4, 2010

Carrot Cake

This cake is so moist and oh so delicious. It's my grandma's recipe and I remember my mom making it quite often growing up. They always frosted it with a traditional cream cheese frosting which I added below, but if you want it completely dairy free you'll have to use a dairy free frosting like Duncan Hines Classic Homestyle, Whipped Vanilla or this one posted on my blog

Carrot Cake
Recipe from Grandma Lill

1 1/4 cup vegetable oil
2 cups sugar
4 eggs
2 cups flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp vanilla
3 cups grated carrots (raw and packed)

Preheat oven to 325 degrees. Grease and flour 2 round cake pans (or one 9 by 13). Combine oil and sugar and mix well. Sift in half of the dry ingredients and half of the eggs mixing well each time. Repeat with the rest. Add carrots and vanilla and mix well. Pour into prepared cake pans. Bake at 325 for 60-70 minutes. Cool and frost.

Dairy Free Frosting

1 cup dairy free butter, softened
3 1/2 cups powdered sugar
1 tsp almond milk
1 tsp vanilla 
1/8 tsp salt 

In a mixing bowl or your stand up mixer, cream the butter/shortening. Add the powdered sugar a little at a time. Lastly add in the almond milk, vanilla and salt and mix until nice and smooth. 

My Grandma's Cream Cheese Frosting (definitely not dairy free)

Recipe from Grandma Lill
3 cups powdered sugar
1 cube butter (1/2 cup)
3 ounces cream cheese
2 Tbsp milk
1 tsp vanilla

1 comment:

Brooke said...

hmmmm your carrot cake!!! this was probably the most delicious cake i've ever tasted!! if i wasn't so stuffed from your yummy lasagna i would have probably ate the whole thing;) soo soo yummy and moist