Heavy and crumbly like a bread, thin and layer-able like a sponge cake. With frosting. Family recipe over 75 years old.
Servings – 15 Calories – 550 per square Equipment – 2 large mixing bowls, jelly roll pan, spreader, mixing spoon.
Set Oven to preheat at 350 degrees.
4 Eggs beaten
2 C white granulated sugar
2 C All Purpose Flour
2 t Baking soda
1 t table salt
1 t Cinnamon
1 C Walnuts, chopped
3/4 C (6oz) pureed carrots, can use baby food if wish to replicate recipe exactly.
~~~frosting~~~
4 T Butter softened
3 oz Cream cheese, softened
1 t Vanilla
2 C Powdered sugar
~~~
Beat eggs in one of the large bowls, mix in the sugar, then oil, then dry ingredients starting with flour. Mix well. Add carrot and do a final mix to ensure all ingredients combined with no dry pockets. Spread into a jelly roll pan to bake for 35 minutes or until a knife comes of of the center clean. While cake is baking, mix the four frosting ingredients until smooth with no lumps. You can certainly use a mixer if you prefer. Set aside.
Once bread baked, allow to cool fully. Slice in half down the center to create two equal parts. Move cake bottom to appropriate storage container or display plate. Frost top of one layer using half the frosting. Place second cake layer on top and frost the top with the remainder of the frosting. No need to frost the sides as cake looks nice seeing the layers.
The dessert will freeze well for up to three months if properly stored and store up to four days in the refrigerator.
Bon Appetit!
