I only use one recipe for carrot cake, but hate to trash this Softasilk Carrot Cake version. I scanned images of cakes from the Sam’s Club Spring Catalog (carrot cake included) and am displaying them here as well.
Product: Cake Flour
BOB RECIPE: Surprise Carrot Cake
Preparation time: 35 minutes
Bake time: 28 to 30 minutes
Crisco No-Stick Cooking Spray with Flour
2 1/4 cups cake flour
1 1/2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice or ground ginger
3/4 cup mayonnaise
3 large eggs
1 (8 oz) can crushed pineapple in juice, undrained
2 cups finely shredded carrots (4 medium)
3/4 cup chopped pecans
Cream Cheese Frosting:
6 tablespoons butter or margarine, at room temperature
1 (8 oz) package cream cheese, at room temperature
1 teaspoon vanilla
4 cups (1 pound) powdered sugar
1-2 tablespoons milk (I use heavy cream)
Heat oven to 350 F. Spray two 9-inch round cake pans generously with no-stick spray with flour.
Combine cake flour, sugar, baking soda, cinnamon, salt and allspice in a medium bowl. In a large bowl, combine mayonnaise, eggs and crushed pineapple with juice. Add flour mixture; beat with electric mixer on low speed for 30 seconds. Beat on medium speed for 3 minutes, scraping bowl occasionally. Stir in carrots and pecans. Pour batter into prepared pans.
Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.
Beat room temperature cream cheese, butter and vanilla in mixer bowl with electric mixer until well combined. Gradually add powdered sugar. Add milk by tablespoonful until frosting reaches a spreadable consistency.
Place one cake layer topside down on serving plate. Spread with frosting. Top with remaining cake layer, topside up. Spread sides and top of cake with remaining frosting.
Makes 12 servings.