Submitted by Joan Zombek
R. Barry McPhillips’ Carrot Cake
(From the Middletown Day Nursery’s “Table D’Hote”)
Originally published in The Middletown Record, Middletown, New York
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 cups sugar
1½ cups oil
3 eggs
2 cups finely-grated carrots
1 cup well-drained crushed pineapple
1 cup coconut
1 cup chopped walnuts
1 cup raisins
1 teaspoon vanilla
Sift flour, soda, cinnamon and salt together. Set aside. Beat sugar, oil and eggs with electric mixer until very well mixed. Gradually add flour mixture. Then fold in carrots, pineapple, coconut, walnuts, raisins and vanilla. Bake in greased and floured 8-inch cake pans at 350 degrees for one hour, or until done.
Cream Cheese Frosting
Prep: 10 mins 12 to 16 servings about 2 ½ cups
Because the cream cheese will spoil if left out at room temperature, you’ll need to refrigerate the frosted cake or any leftover frosting.
1 package (8 ounces) cream cheese, softened
¼ cup butter or stick margarine*
2 to 3 tablespoons milk
1 teaspoon vanilla
4 cups powdered sugar
1. Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
2. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frosts 13 x 9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake. Store frosted cake or any remaining frosting covered in refrigerator.
* Do not use vegetable oil spreads.
Source:
Crocker, B. (2001). Betty Crocker’s Cookbook: Everything You Need to Know to Cook Today. Betty Crocker. Frostings, p. 111.
