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CARROT CAKE SUPREME with CREAM CHEESE GLAZE (and a funny story)
I love the taste of carrot cake and I experimented with many recipes before I found this one 30 years ago, which, in my humble opinion, is PERFECTION. It is super moist, super rich, lightly spiced, super easy to make and it is one of those great cakes that tastes even better on day two and day three. I hope you try it.
I'm not sure what happened to the colors in todays photograph. Unfortunately, by the time I uploaded the photos to my computer (and saw how dark the cake looked) the cake was gone and I couldn't retake the shots.  Mix the following dry ingredients in a large bowl and set aside:2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 cups white sugar 2 teaspoons cinnamon In a smaller bowl, beat the following wet ingredients together: 4 large eggs 2 cups grated carrots 1 cup (squeeze dried) crushed pineapple 1 & 1/2 cups vegetable oil 2 teaspoons vanilla Add the wet ingredients to the dry ingredients and mix well. Stir in one cup of pecan pieces. Pour cake batter into a greased and floured 9 x 13 pan (or) a greased and floured angel food cake pan. Bake in a preheated 350 oven: (50-60 minutes for the 9x13 pan) or (60 to 70 minutes for the angel food pan). Start testing for doneness (with toothpick) at the lesser time. Cool in the pan for about 15-20 minutes, then take out of the pan and lay plastic wrap right on the hot cake, or you can seal it in Tupperware. Just make sure its air tight until it cools completely. NOTE: After you add the wet ingredients to the dry ingredients, beat only until everything is well mixed, no longer. NOTE: To get one cup of squeeze dried pineapple (squeeze it in your hands) it will take most of a 20 ounce can.  CREAM CHEESE GLAZE I seldom measure when I make glazes for a cake, so please keep that in mind when I try to re-create this glaze recipe for you: In a medium size bowl, mix: 2 tablespoons of butter melted 3 ounces of cream cheese, room temperature 1 teaspoon vanilla extract 3 cups of powdered sugar approximately 1/4 cup of milk The milk measurement is the ingredient I approximate the most. I start with 1/4 cup of milk and then adjust (adding either more sugar if it is too thin or more milk if it is too thick). Sorry I can't be more specific than that. MY FUNNY STORY When my kids were young, I took a cake decorating class which turned into a small home business for me. I made a lot of cakes for people, specializing in formal wedding cakes. One day, my niece asked me to make a cake for a friend of hers that was a bar tender. She asked me to make two naked breasts out of cake and I sheepishly agreed. She didn't give me any specific instructions or even an idea of what "they" should look like; I just knew "they" were supposed to look realistic. Not having a cake pan in the shape of a breast (lol) I baked the above carrot cake recipe in some stainless steel bowls. Whoa, Nellie! Those were some big breasts! I didn't have time to re-make the cakes (to a smaller size), so I forged ahead and frosted "them" in a flesh colored frosting. I then mixed a bunch of colors together (for a realistic nipple color) and made big nipples to match. After making so many formal cakes, I was really embarrassed about these big old hooters, but sent them to the party anyway. Later, I found out that "they" were a big hit at the party. You can imagine what part of the hooter cake was nibbled on first, lol. That was my one and only venture into specialty cakes, but I still think about it every time I use this carrot cake recipe.  related searches : Carrot
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