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Carrot Cake

This is a cake that rarely goes out of style. Its spicey taste with moist texture is unique and different. Add the cream cheese frosting and what a winner. One really does not taste the grated carrots but they sure help give the cake its texture and a special color found unique to carrot cake.


Ingredients

Cake
1 cup pecans or walnuts, toasted and coarsely chopped
3/4 pound raw carrots (about 2 1/2 cups finely grated)
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups granulated white sugar
1 cup safflower, vegetable or canola oil
2 teaspoons pure vanilla extract

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Permalink Chapter: One  

Ingredients continued ...

Cream Cheese Frosting
1/4 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 cups confectioners (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract
finely grated lemon zest of one lemon
 
Garnish: (Optional)
1 cup toasted and finely chopped walnuts or pecans
Carrots

Preparation

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and finely grate the carrots. Set aside.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.

In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

 
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