Easy Carrot Cake
It’s funny how certain foods or recipes bring back memories of a time or loved one. That is how the easy carrot cake recipe below makes me feel. It brings back memories of sitting at my mother-in-law’s counter while she iced the cake for Christmas Eve dinner – half icing and half glaze. It reminds me of all the short cuts she shared (and told me she would kill me if I told) while she was cooking. Pat’s carrot cake was a slice of deliciousness – especially if you scored the “half” piece with both types of topping. Pure heaven.
Easy Carrot Cake
1-1/4 cup oil
2 cups granulated sugar
2 cups sifted flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
4 eggs
3 cups grated carrots
1 cup finely chopped pecans
Cream Cheese Frosting and/or Orange Glaze (recipes below)
Cream cheese icing:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
Orange Glaze:
1/4 cup corn starch
1/2 teaspoon salt
1 teaspoon lemon juice
2 Tablespoons zested orange peel
1 cup fresh orange juice
1 cup granulated sugar
2 Tablespoons butter
Combine oil and sugar, mix well. Sift together remaining dry ingredients. Sift half of dry ingredients into sugar mixture and blend. Add remaining dry ingredients, alternating with eggs, mixing well after each new addition. Add carrots and mix well. Stir in pecans. Pour into lightly oiled Bundt pan. Tap gently against counter to release air bubbles. Bake at 325 degrees for 1 hour and 10 minutes. Cool in pan. Frost or glaze with cream cheese, orange glaze or both.
Cream Cheese Icing: In medium bowl, combine butter and cream cheese until creamy. Slowly add confectioners’ sugar 1/2 cup at a time until blended. Stir in vanilla. Store in fridge until ready to use.
Orange Glaze: Combine sugar and starch in sauce pan over low heat. Add remaining ingredients and stir until smooth. Continue to cook over low heat until smooth and glossy. Cool glaze slightly and spread on cake.
