Page 112 - 2016TOHCookbook

Carrot Cake
O’Neill Family | TYNGSBORO, MA
“This is a family favorite served at all family gatherings. It’s Aunt Colleen and
Aunt Kathy’s signature dessert!” DEBBIE O’NEILL
INGREDIENTS
Makes 1 (9- by 13-inch) cake
For the cake:
2 cups all-purpose flour
1 teaspoon baking soda
1 1⁄2 teaspoons baking powder 2 teaspoons ground cinnamon Pinch of salt
4 large eggs
2 cups granulated sugar
1 1⁄2 cups vegetable oil
3 cups shredded carrots
For the icing:
1⁄2 cup (8 tablespoons) unsalted butter, softened 2 cups confectioners’ sugar
8 ounces cream cheese, softened
1 teaspoon vanilla extract
PREPARATION
1. Preheat oven to 350°F. Grease and flour a 9- by 13-inch baking dish.
2. To make the cake, in a bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt. In a large bowl, whisk together the eggs, sugar and oil. Stir the flour mixture into the egg mixture until combined, then fold in the carrots.
3. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 15 minutes. Let cool in the pan 10 minutes, then invert onto a wire rack to cool completely.
4. To make the icing, in the bowl of a stand mixer fitted with the flat beater attachment, add the butter, sugar, cream cheese and vanilla. Beat on low speed until just combined, then increase the speed to medium and beat until light and fluffy.
5. Invert the cooled cake onto a serving platter and spread the icing evenly over the top.
PAGE 100 | UMASS DINING