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CARROT MASH CAKE WITH CREAM CHEESE ICING

Dave's Dinners: A Fresh Approach To Home-Cooked Meals
by Dave Lieberman


For the Cake
• 1 pound carrots
• 3 eggs
• 1 cup vegetable oil
• 1/3 cup sour cream
• 2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 teaspoons ground cinnamon

For the Icing
• 8 ounces cream cheese, softened
• 1/3 cup heavy cream
• 1 pound confectioners' sugar

• Special equipment: a Bundt pan


Directions
Preheat the oven to 325°F.

Trim, peel, and cut the carrots into 2-inch chunks. Cook in a pot of boiling water until very tender. Drain the carrots and mash them until smooth with a potato masher.

In a large mixing bowl, whisk together the eggs and vegetable oil. Whisk in the sour cream. Mix in the granulated sugar and vanilla.

In a separate bowl, thoroughly whisk together the dry ingredients. Gradually mix the dry ingredients into the wet egg mixture.

Fold in the carrots and mix well.

Pour the batter into a greased 10-inch Bundt pan.

Bake about 70 minutes, until set but moist. Let cool, then turn out onto a large serving plate.

Make the icing:
Beat the cream cheese in a bowl until light and creamy. Gradually beat in the cream. Slowly mix in the confectioners' sugar until it reaches a spreading consistency.