Carmel L Mooney's California State Fair Blue Ribbon Winning Carrot Cake with Cream Cheese Frosting Recipe
Carmel L Mooney
This recipe which I have perfected over the years, earned a Blue Ribbon in the California State Fair.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
cooling time 1 hour hr 15 minutes mins
Total Time 2 hours hrs 15 minutes mins
Course Dessert
Cuisine American
- 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
Grease and flour baking pans. (Use two 9X2 inch round pans or one 13X9 inch pan)
Amaretto Cream Cheese Frosting
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.
Keyword cake, carrot cake, cream cheese, frosting