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Old-Fashion Spiced Carrot Cake

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Servings: 10-12
This is a very tasty cake. I'm sure that you will love it.

For Cake:
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
2/3 cup vegetable oil
3 large eggs
1 (8 oz.) can crushed pineapple
4 large carrots, shredded (about 2 cups)
1/2 cup raisins

For Marzipan Carrots:
4 tablespoons marzipan paste, divided
Red, yellow and blue food coloring

For Filling and Frosting:
1 (8 oz.) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons minced crystallized ginger
4 cups confectioners' sugar
1 cup shredded coconut, toasted* (see note below)

Preheat oven to 350 degrees F (180 C). Grease and flour two 9-inch round cake pans.

Combine first eight ingredients in a large mixing bowl or bowl of an electric mixer. With mixer on low, beat in oil, eggs and pineapple, just until blended. Stir in carrots and raisins. Divide batter between the prepared cake pans and bake in preheated 350 degrees F (180 C) oven for 25 minutes or until tooth pick inserted in center of cake comes out clean. Cool in pan for 10 minutes; remove to wire rack.

Meanwhile, roll marzipan paste in your hand to work in food coloring to achieve the colors you want. Mix red and yellow for the carrots, and blue and yellow for the carrot tops. Roll 1/2 tablespoon marzipan between your palms to form a carrot shape. Pull off 1 teaspoon green marzipan to form carrot leaf; affix to top of carrot. Repeat until all carrots are formed.

Meanwhile, in bowl with mixer at medium speed, beat cream cheese, butter and ginger until blended. Beat in confectioners' sugar 1 cup at a time until smooth. Place one cake layer on serving platter and spread layer with 1/2 cup of the frosting. Top with second layer and frost sides and top of cake. Press coconut onto sides of cake. Garnish top with marzipan carrots.

Makes 10-12 servings.

How to Toast Coconut

1. Heat the oven to 350°F (180 C). Spread coconut evenly on a cookie sheet. Bake for 7 to 8 minutes or until light golden brown, stirring occasionally. Watch closely to avoid over-browning.

2. To toast in the microwave oven, spread coconut in a microwave-safe pan. Microwave on HIGH for 4 1/2 to 8 minutes, tossing the coconut with a fork after each minute.

To avoid over browning remove toasted coconut from baking pan immediately after baking or microwaving.

Source: My Mother Ruby Taylor's Collection
Submitted By: Wesley Taylor
Date: June 10, 2004


Reviewer: Theresa Gates
I had to adapt the flour in this as I am Celiac and am allergic to Gluten. I substituted the flour with Tom Sawyer Gluten Free flour and I was expecting a very dense dry cake which I find to be the case when adapting regular recipes to Gluten Free. I was very surprised to find a moist fluffy yummy cake. I first couldn't hardly get it in the pan as I was too busy licking everything I could (the batter was so good) then trying to frost it was a nightmare because I kept stealing chunks of the cake. This is a definate keeper and I loved it completely.


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