RUTH'S CARROT CAKE WITH CURRANT ICING

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Ruth's carrot cake with currant icing image

Make and share this Ruth's carrot cake with currant icing recipe from Food.com.

Provided by Ann Arber

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 19

3 cups sifted cake flour
2 cups sugar
2 teaspoons cinnamon
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 (8 ounce) can crushed pineapple
2 cups raw carrots, grated and loosely packed
3 eggs, beaten
1 1/2 cups salad oil
2 teaspoons vanilla
1 1/2 cups finely chopped nuts
4 1/2 cups confectioners' sugar
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 tablespoons milk
2 teaspoons vanilla
1/4 cup finely chopped nuts
1/4 cup currants

Steps:

  • Grease and flour 2 9" cake pans.
  • Mix together cake flour, sugar, cinnamon, baking soda, powder and salt.
  • Drain pineapple,reserving syrup.
  • Add syrup to dry mixture; add eggs, oil and vanilla.
  • Beat 3 minutes.
  • Stir in pineapple, carrots and nuts.
  • Bake 325 degrees for about 40 min or until done.
  • Cool 10 min in pan.
  • Unmold.
  • Currant Icing Plump currants in 1/4 cup hot water for 5 minutes.
  • Drain well.
  • Beat sugar, cream cheese, butter, milk and vanilla together until smooth.
  • Fold in nuts and currants.

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