As most of you know, Sunday dinners have become a fantastically, wonderful time that we spend with our friends and family. This Farmstead Southern Style Carrot Cake is was Sunday dinner worthy
Would you just look at that gooey goodness! I know you’re all waiting for some life changing story or statement here…..well, I just don’t have one for you. Bottom line here is, I like cake! I eat cake! I bake cake! I share cake! I even give cake away! (insert thunder and lightening bolts here)
Farmstead Southern Style Carrot Cake is even better when you share it with a whole table full of friends and family. Pour some more wine (or coffee for some that frequent our dinner table on Sunday’s) have a few more laughs and enjoy the company. Please refrain from trying to steal a bite from your table-neighbor, YOU WILL GET HURT!
Please note** There is NOTHING “healthy” about this cake except for the fact that it has carrots in it. We use things like shortening, butter, full fat cream cheese, lots of chocolate pieces and lots of sugar. If you’re going to bake – you might as well do it well! Let’s get on with the recipe (that’s all you guys really want anyway).
Does anyone really know what makes a carrot cake “southern” style? I mean really have you ever heard of a “northern” style carrot cake??? The questions that cross my mind as I write this. I suppose it’s the addition of other fruits (like raisins or pineapple) or is it the nuts?
- Carrot Cake
- 2½ cups all purpose flour
- 1½ cups granulated sugar
- 4 tsp cinnamon
- 1 tsp salt
- 1½ tsp baking soda
- 4 eggs, lightly beaten
- 1 tsp vanilla extract
- 3/4 cup shortening
- 3 1/2 cups grated carrots
- ½ cup raisins
- Frosting
- 16 oz cream cheese
- 1/2 cup unsalted butter
- 1/2 cup shortening
- 6 cups powdered sugar or more
- 1 teaspoon of vanilla extract
- 1/4 cup of heavy cream
- 1/2 cup chopped nuts (we like walnuts) *optional
- Chocolate shavings *optional
- Carrot Cake
- Preheat oven to 350°. Grease and flour three 9" cake pans we use parchment paper in the bottom of our pans for easier cake removal.
- In a medium mixing bowl,cream together sugar, shortening until "fluffy", add eggs one at a time. Sift together the flour, cinnamon, salt and baking soda and slowly add to mixer. Beat on medium speed for 2 minutes.
- Stir in the carrots and raisins
- Pour into the three 9" cake pans and bake for 20-35 minutes, cake is done when a toothpick inserted in center comes out clean.
- Remove from oven and let cool completely before frosting (I prefer to pop them in the freezer for an hour or so. It makes them easier to frost.)
- Frosting
- Beat together cream cheese, butter, shortening until nice and creamy
- Slowly add powdered sugar (slowly otherwise you will have a nicely powdered coated kitchen - don't ask me how I know)
- It will be a little lumpy - add vanilla and enough cream to reach your desired consistency
- Frost cake as you desire. Sprinkle top with nuts and coat the outside with chocolate shaving if using
