(originally made 4/2011)
http://community.tasteofhome.com/forums/p/819297/6996436.aspx#6996436 I loved that it had no nuts in it, and how it was easy portion control. I also saw another cake on FoodGawker, and I loved the idea of adding Crystallized Ginger and orange.
I started with the recipe Red shared, but added 3T chopped crystallized ginger, zest and chopped segments from half a large orange. Time got away from me, so I ended up bagging the free form part and I pulled a can of cream cheese frosting from the cabinet. Both guys loved it and I did too. :)
Thanks so much to Red for posting the recipe and go check out the Sweetapolita blog!
* Exported from MasterCook *
Combo Carrot Cake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
2 cups sugar
2 tsp baking soda
2 tsp cinnamon
a dash of salt
1 1/2 cups vegetable oil
1 tsp vanilla
3 cups raw grated carrots (grated medium to small -- not big size on box grater)
3 Tablespoons crystallized ginger -- chopped
zest of half an orange
segments from half an orange -- chopped
Prep. Line a 9 x 13 inch sheet cake pan with foil and grease foil. Grate carrots (easiest just to do this with the food processor.)
Step 1. Sift dry ingredients (flour, sugar, baking soda, cinnamon, salt) three times.
Step 2. Put dry ingredients in bowl of stand mixer. Add oil slowly while mixer runs. Beat for 8-10 minutes on medium.
Step 3. Add eggs one at a time. Stir in vanilla. Fold in carrots.
Step 4. Bake for 50 minutes at 350 degrees F.
Step 5. Let cake cool on rack, then cut out circles with circle cookie cutter.
Cream Cheese Frosting
4 oz. Cream Cheese
1/4 cup butter
1/2 tsp vanilla
1/2 lb powdered sugar
Instructions. Cream butter and cream cheese, add vanilla and sugar. Beat until creamy.