Carrot cake is one of those desserts that people almost always associate with cream cheese frosting. In fact, there are those who think it wouldn’t quite be right to have the former without the latter.
I used the following recipe, which is loaded with carrots. The only change I made was using carrots from my garden (about 10 or so) instead of the shredded ones.
Give it a try and decide for yourself.
P.S. The author of this recipe says her family loves with a roast dinner.
1½ cups shortening
1 cup packed dark brown sugar
1 tablespoon plus 1 teaspoon lemon juice
2 teaspoons grated orange zest
2 10-ounce bags shredded carrots
2½ cups flour
2 teaspoons baking soda
1 teaspoon each: baking powder, ground cinnamon
1 teaspoon salt (optional)
¼ teaspoon ground nutmeg
Heat the oven to 350 degrees. Process the shortening and brown sugar in a food processor; add the eggs, juice and orange zest. Process until smooth; pulse in the carrot shreds just to combine. Transfer mixture to a large bowl.
Sift together the flour, baking soda, baking powder, cinnamon, salt and nutmeg. Stir into the carrot mixture just until combined. Transfer batter into a greased 10-cup bundt pan or mold. Bake until an inserted toothpick comes out clean, about 45 minutes. Cool in pan on wire rack, about 25 minutes before removing from pan.
Yield: Serves 12.
Approximate nutritional analysis per serving: 417 calories, 55 percent of calories from fat, 25 grams fat (9 grams saturated), 35 milligrams cholesterol, 43 grams carbohydrates, 4 grams protein, 292 milligrams sodium, 2 grams fiber.