Update - 14-Aug-2012: We've been invited to spend Costa Rica's Mother's Day tomorrow with friends and I volunteered to bring dessert.
This recipe calls for an apple, but since they are so expensive in Costa Rica, we don't buy them very often. Mango, on the other hand is always available in abundance. I substituted one cup of puréed mango for the apple. This is so good, I may never use apple again.
- 2 cups Sugar
- 1 cup Vegetable Oil
- 4 whole Eggs (or 2 large eggs and 3 egg whites)
- 2 cups Flour
- 1/2 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1½ teaspoons Ground Cinnamon
- 2 cups Grated Carrots
- 1 medium Apple, peeled and grated (or 1 cup of puréed mango)
- ½ cup (1 stick) Butter, Softened
- 1 cup (1- 8 oz package) Cream Cheese
- 1 pound Powdered/Confectioner’s Sugar
- 2½ teaspoons Vanilla
- 1 cup of Pecans, or Walnuts, Finely Chopped
Preheat oven to 350° F.
Blend the sugar, oil and eggs in a large bowl. In another bowl sift together the flour, salt, baking powder, baking soda and cinnamon. Add it to the first mixture and combine. Then, add carrots and apple, and mix well. Pour batter into a greased and floured pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350° F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use.
In a large bowl, cream the butter and cream cheese. Add sugar and vanilla and blend. Fold in the nuts.
Spread on cooled carrot cake.
Serve, enjoy the over-the-top oral sensation and repeat as needed.