Imagine...with glee, I sent this incredible Tassie Cake Queen recipe to the other Cake Queen, my mother-in law Rita only to be reminded by Rita that she made this exact cake for our glorious pre-wedding party (all those years ago!)
Wow, how embarrassing. The only redeeming point to this story is that it a really is a most fabulous cake, hence a perpetual family fave.
For a 3 layer cake, use 3-8" cake pans, fun for height and all that icing...but I usually use 2 regular 9" pans with tons of icing anyways.
Pre-heat oven to 350F.
Combine these dry ingredients in a medium size bowl:
2 cups of flour, I like to use 1/2 cup whole wheat flour and the rest regular
3/4 cup sugar
1.5 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/4 tsp clove
Add a few other ground spices like: cardamom, ginger, nutmeg, maybe 1/2 tsp of any added.
In a larger bowl, hand mix:
1 c. canola oil
4 beaten eggs
2 cups grated carrots
1 c. crushed pineapple with juice
some vanilla
I believe Rita puts an entire orange in the blender and adds it to this cake recipe. Such amazing flavour!
I love this cake with pecans and yellow raisins and use a lot of each!
Pour dry into wet, and don't over mix.
Bake this for about 40-45 min. on a timer and then check if the cake needs more time. Do not overcook. Check it at 35 min...
While the cake cools, make the decadent cream cheese icing:
2 packages of cheese
1 stick of butter (half cup)
1 cup icing sugar
Tsp vanilla and a tiny bit of almond extract, maybe 1/2 tsp.
This is not a super sweet icing. Lemon or orange zest if a nice addition for flavour. Add more sugar if you like a sweeter icing.
If you know how to make candied carrot strips to decorate like Rita does...go for it!! Just beautiful!
