All purpose Flour ...Carrot Cake Wedges

Carrot cake calls for All Purpose flour. Most of this type of cake does. Being a one layer cake it works well for a small household. 

 Everyone who tried it thought the cake was good. Not a light and fluffy cake, it is dense and moist. This type of cake works well with All Purpose flour. There is enough moisture and oil to keep it moist and the texture does not require cake flour. It also keeps well or you can freeze leftovers. Add a handful of raisins if you would like. Dust them with a small amount of the flour called for in the recipe before adding to the batter.

Glazed Carrot Cake Wedges

CAKE

1 ½ cups all purpose flour

1 cup sugar

1 ½ teaspoons baking soda

1 teaspoon cinnamon

½ teaspoon salt

¾ cup vegetable oil

2 eggs slightly beaten

1 teaspoon vanilla

1 ½ cups finely shredded carrots

1 cup flaked coconut

GLAZE

1 cup powdered sugar

3 ounce cream cheese softened

1 tablespoon grated orange peel

1 tablespoon orange juice (I didn’t use the juice as it was the texture I wanted without the juice)

 Heat oven to 350°  (180° C)

In large bowl, combine flour, sugar, baking soda, cinnamon and salt. Stir in oil, eggs and vanilla until well mixed (I used my mixer on low speed). By hand stir in carrots and coconut. Batter is thick. Spread into greased and floured 9” round cake pan. Bake for 40 to 45 minutes. Or until wooden pick inserted in center comes out clean.

 Meanwhile, in small bowl combine all glaze ingredients. Beat at low speed, scraping bowl often until smooth (1 minute). Pour over warm cake. Cut into wedges. This calls for the glaze to be poured on a WARM cake, not hot cooled slightly.
Land O Lakes Treasury of Country Recipes