Carmel L Mooney’s Blue Ribbon Winning Carrot Cake with Cream Cheese Frosting Recipe
Carmel L Mooney’s California State Fair Blue Ribbon Winning Carrot Cake with Cream Cheese Frosting Recipe
This recipe which I have perfected over the years, earned a Blue Ribbon in the California State Fair.
- 1 3/4 cup organic all purpose flour
- 1 cup raw cane sugar (may also substitute stevia and/or monkfruit)
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp allspice
- 1/2 tsp ginger
- 1/2 tsp cardamom
- 1/2 tsp salt
- 1 cup olive oil
- 4 large eggs
- 1 3/4 cup grated, peeled carrots
- 1 cup finely chopped walnuts, pecans or almonds
- 1 cup raisins
Amaretto Cream Cheese Frosting
- 16 ounces cream cheese
- 8 TBSP room temperature butter
- 1 TBSP vanilla extract
- 3-4 TBSP Amaretto liqueur
- 4-4 1/2 cups powdered sugar
-
Recipe can be easily doubled or tripled.
Preparation
Grease and flour baking pans. (Use two 9X2 inch round pans or one 13X9 inch pan)
-
Preheat oven to 350 degrees.
-
Mix thoroughly in large electric mixing bowl: flour, sugar, baking soda, baking powder, and spices. Add eggs, oil, carrots, nuts, and raisins. Mix well.
Scrape the batter into the pan(s) and spread evenly.
Bake until a toothpick inserted into the center comes out clean, approximately 30-35 minutes or until golden brown.
Cool in the pan(s) on a rack for 45 minutes. Slide a knife around the cake to detach it from the pan(s). Once removed from the pan(s), allow cake to finish cooling right side up on a cooling rack for an additional 30 minutes before icing.
Amaretto Cream Cheese Frosting
-
Beat all frosting ingredients in mixer or food processor until smooth. Additional tablespoons of liqueur and/or powdered sugar may be added to accomplish desired flavor and consistency.
Carmel L. Mooney has been an award-winning cook and cooking/baking/food preservation instructor since 1997.
She has published over 5000 articles in national magazines and newspapers in her dining and travel columns and is the author of 12 books. She is a former judge of the World Canning Championship.
Her culinary, home, garden, and lifestyle talents have been featured in Taste of Home Cookbook, Grit Magazine, County Magazine, Taste of Home Magazine, and Mother Earth News, The Air Force Times and counltess other prestigious magazines. Carmel was an editor for Country Magazine from 2000-2012. She has hosted three travel, dining, and lifestyle radio shows since 1995.
