Narcisa Vieira-Castillo -
Owner
Narcisa Vieira-Castillo
and her decorated Carrot
Cake
Recipe for the Actual Cake
Ingredients:
1) 4 Eggs
2) 3/4 cup Vegetable Oil
3) 14 oz. Sugar
4) 1/2 tsp. Salt
5) 9 oz. All Purpose Flour
6) 1 1/2 tsp. Cinnamon
7) 1/2 tsp. Nutmeg
8) 3/4 tsp. Baking Soda
9) 1/4 tsp. Baking Powder
10) 1 lb. Carrots - peeled and grated
11) 4 oz. Raisins
Preparation:
1) Preheat oven to 375 degrees.
2) In an electric mixer fitted with the
whisk, beat the eggs and high speed
until frothy.
3) Reduce the mixer speed to medium and
slowly add the vegetable oil,
followed by the
sugar and salt.
4) Sift together the flour, cinnamon,
nutmeg, baking soda and baking powder,
and with the
mixer at slow speed, gradually add them to the batter.
5) Add the grated carrots and raisins,
mixing until they are incorporated.
6) Finish mixing by hand with a rubber
spatula, so the carrots and raisins are
evenly distributed.
7) Bake at 30-45 minutes, until a cake
tester inserted in the center comes out
clean.
Recipe for the Cream Cheese
Frosting
Ingredients:
1) 14 oz. Cream Cheese (at room temperature)
2) 4 oz. softened Unsalted Butter
3) 1 tsp. Vanilla Extract
4) 8 oz. Powdered Sugar
5) 1 tbs. Lemon Juice
Preparation:
1) Beat the cream eheese and the butter
until soft and fluffy.
2) Add the vanilla and the lemon juice.
3) With the mixer at slow speed, add the
powdered sugar and beat until
well mixed.