In the luscious land of cake and ice cream there are only five that totally take my vote. Those delightful confections are Carrot Cake, Cheese Cake, Chocolate Cake, Italian Cream Cake and Chocolate Italian Cream Cake. These are not just any ordinary cakes. They are recipes handed down for many years with the exception of the Chocolate Italian Cream Cake and therefore totally tested in the court of public opinion. It is my humble belief that most restaurants and bakeries ruin these cakes.
The best Italian Cream Cake I have had recently, besides mine, was an Italian Cream cake ball at Kup N Kakes near my house in Pearland. It was tender and moist and totally yummy. Chocolate Italian Cream Cake is my personal creation and is simply to die for. But you will have to wait for that recipe a little longer.
Carrot cake is much more simple than it looks and can be luscious with the right recipe. Because I want you to have the satisfaction of tasting what many believe to be one of the best, at least once in your lifetime, I am going to share my special recipe with you. Be sure to try it and claim it as your own so you will become the Queen or King of cakes.
- 2 cups all-purpose white flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 cups chopped or broken pecans
- 4 large eggs
- 2 cups granulated white sugar
- 1 ½ cups liquid vegetable shortening
- 2 ½ cups soft cooked and drained carrots
- 9 ounces room temperature Philadelphia Cream Cheese
- 1 ¼ stick unsalted butter
- 1 ½ boxes (24 ounces) white confectioner’s sugar
- 1 ½ teaspoon vanilla extract
Preheat oven to 350º F.
Prepare two 9” round metal cake pans, coat lightly with oil and dust lightly with flour on bottom and sides, or use waxed paper cut to fit bottom of pans and coat sides of pan only.
In a medium size bowl, sift together flour, soda, salt, and cinnamon. Stir in 1 cup of the pecans.
Beat eggs in a large mixing bowl until well mixed, and continue beating on medium while adding granulated sugar, vegetable oil, carrots (will mash while being beaten), and sifted dry ingredients. Bake layers on center rack of oven for 30-35 minutes or until toothpick inserted near center comes out clean.
When layers are finished baking, cool for 5 minutes in pan then invert onto a wire rack. If you used waxed paper, remove at this time. Cool until cake is room temperature.
Prepare frosting by beating together cream cheese, butter, confectioner’s sugar and vanilla until well mixed. Blend in remaining 1 cup pecans.
Put first layer of cake on a cake plate and use ¼-1/3 of frosting to ice the top of layer. Put 2nd layer of cake on top of frosted first layer and ice the top and sides of the cake.
NOTE: Frosted cake freezes well in slices or larger pieces. If you are an icing fiend, double the icing recipe and load it down with the sweet stuff. I normally stir my chopped pecans into my icing so it is bumpy and has nuts everywhere. Do what suits you…it will still be devine.
When you are sitting there thinking heavenly thoughts of smooth delicious cake, with just the right amount of crunchy nuts, melting in your mouth be sure to be thankful for your down home delicious day and share your comments with us.