From the kitchen of Lisa McKutcheon
Lisa and Joe McKutcheon run Casa Europa Bed and Breakfast, here in Taos and Lisa is an incredibly talented baker. I work in the same building as Joe and he often brings in goodies that Lisa has made for her guests. One of my favorites is this carrot cake, which is bar none, THE BEST CARROT CAKE, I have ever eaten. Of course, I nabbed that recipe from her. This cake is so good, just this year Joe talked Lisa into entering it at the Taos County Fair and it won BEST OF SHOW!
2011 TAOS COUNTY FAIR BEST OF SHOW CARROT CAKE
from the kitchen of Lisa McKutcheon.
2 cups all-purpose flour
1 1/2 cup sugar
3/4 cup mayonnaise or salad dressing
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground allspice or ground ginger
1 8 oz. can crushed pineapple in juice, undrained
2 cups finely shredded carrots (about 4 medium)
3/4 cup chopped pecans or walnuts
Cream Cheese Frosting
Heat over to 350. Grease bottoms and sides of *2 round pans, 9 x 1 1/2′ or 8 x 1 1/2″, with shortening; lightly flour. Beat all ingredients except carrots, pecans and Cream Cheese Frosting (duh) in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Stir in carrots and pecans. Pour into pans.
Bake 9″ pans 30 – 35 minutes, 8′ pans 40 – 45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
Fill layers and frost top of cake with Cream Cheese Frosting, Leaving side of cake unfrosted. Store covered in refrigerator.
CREAM CHEESE FROSTING
1/4 cup butter, softened
1 8 oz. pkg. cream cheese, softened
3 – 3 1/2 cups powdered sugar
1 tsp. vanilla
dash of salt
Beat butter and cream cheese in medium bowl with electric mixer on medium until smooth. Gradually stir in powdered sugar, vanilla and salt until smooth and spreadable.
Calories: 590 (calories from fat: 250)