Karyl's Cabbage Town Carrot Cake (Revision)

"This was a really good recipe (from Cabbage Town Cafe)I changed in terms of volume of carrots and flour, and that I removed the butter from. It's very moist, flavorful, and a favorite of long time customers."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
3hrs 45mins
Ingredients:
14
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • Cook the grated carrots, syrup, water, oil and raisins in a small pot, with all the spices and vanilla, until it has boiled and simmered for 5 minutes.
  • Cool the mixture to approximately 85F (I use a water bath in the sink, with ice).
  • While cooling the carrot mixture, sift the flour and soda and lightly oil one deep 10" pan, or 2 8" pans.
  • Set the oven at 350F with the pan in the middle of the rack, or two pans separated but not touching the oven walls or each other.
  • Bake the cake for appoximately 45 minutes, and check with a toothpick at 40 minutes, 30 minutes if using 2 pans.
  • If not done in the center, turn off the oven and leave cake an additional 10 minutes with the oven off.
  • Cool on a wire rack at least 15 minutes before taking it out of the pan.
  • Cool completely before frosting.
  • Soften cream cheese during cake's baking time.
  • In food processor or blender or mixing bowl with hand mixer, whip the cream cheese with the fruit spread and the grated carrot.
  • Chill until cool, frost cake.
  • Serve!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I am a working artist with a continuing culinary practice in special recipe design- I like to make jams and jellies, salsa and pasta sauce from locally sourced or personally grown produce. At the local farmer's market my friend and I sell muffins we make and also seeds from Seed Savers Exchange, which takes seriously the preservation and protection of heirloom varieties from around the world. I have self-published a children's book I illustrated and am working on a followup book with the author that continues the story of "Sophie, Circus Mouse", the first title. The illustration above is one I created for a local orchard's street sign.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes