Carrot Cake in small pans
Submitted by: JustRightMenus
Description:
I have 2 six-inch cake pans. This recipe has been modified from the full version ( http://www.justrightmenus.com/recipe.php?id=121 ) so it's just the right size for the smaller pans.
Servings: 6
Ingredients
10 oz grated carrots
2/3 c. raisins
2/3 c. chopped walnuts
Group A
1 2/3 c. flour
1 1/3 tsp. baking powder
2/3 tsp. baking soda
2/3 tsp. cinnamon
1/3 tsp. salt
Group B
1 tsp lemon zest (grated peel of 1/2 lemon +/-) - - I often omit this b/c I don't keep fresh lemons on hand.
1 tsp lemon juice
2 tsp orange juice
1 tsp orange zest
Group C
2/3 c. butter
2/3 c. sugar
2 eggs
Frosting
Beat 1/2 pack of softened cream cheese together with half of one container of store-bought cream cheese frosting. Add 1/2 tsp vanilla also.
Directions
Preheat oven to 350°.
Grease and flour two 6" cake pans
Cream together Group C, beating eggs in one at a time once butter and sugar are mixed.
Mix together Group A.
Mix together Group B.
Alternately beat A and B into Group C (that is, add a bit of A to the bowl w/ C in it, mix it in, then add a bit of B ... repeat until all A & B are mixed into C).
Stir in grated carrot, walnuts, and raisins.
Pour mixture into the prepared bundt cake pan, and bake for 30 minutes.
After baking, allow the cake to cool one hour while in the pan. Then remove from pan and cover so it will retain its moisture. Be sure cake is entirely cooled before frosting.