fact: carrot cake contains carrots (say that 10 times fast!!)
Posted Oct 24 2009 12:00am
I’m trying to branch out of my dessert rut.I’m all about cakes, cupcakes and cookies, but I seem to stick to the basic flavors, mostly so I can work on my decorating skills.This time around, I wanted something a little more festive and fall-ish, full of spices.
So once again, I turned to my trusty Better Homes and Gardens Cookbook . Let me say, I had never really thought about carrot cake having real carrots in it.I know that seems like a no brainer, but I honestly thought it was just a fun name for another spice cake.The huge chunk I took out of my thumb while grating carrots would beg to differ…
4 eggs, beaten 2 cups flour 2 cups sugar 2 tsp baking powder 1 tsp ground cinnamon (optional, but totally makes it!!) ½ tsp salt ½ tsp baking soda 3 cups finedly shredded carrot ¾ cup cooking oil 1 recipe Cream Cheese Frosting (see below) ½ cup finely chopped pecans, toasted (optionalif I would’ve had them, I definitely would’ve used them!)
1. Allow eggs to stand at room temperature for 30 minutes. Grease 2 9×11/2 inch round cake pans. Line pans with waxed paper, grease the paper. (um… I did none of this)
2. Preheat oven to 350. Combine flour, sugar, baking powder, cinnamon, salt, and baking soda.
3. Combine eggs, carrot, and oil. Add egg mixture to flour mixture, stir until combined and pour into pans.
4. Bake for 30-35 minutes. Cool for 10 minutes (more than that, trust me) and frost with Cream Cheese Frosting and sprinkle chopped pecans over frosting.
1 8oz package cream cheese, softened 1/2 cup butter, softened 2 tsp vanilla 5 1/2 to 6 cups powdered sugar
beat cream cheese, butter and vanilla at medium speed until light and fluffy. Gradually beat in powdered sugar to reach desired consistency. (editor’s note: mix longer. Even if it’s been a long time… longer. Trust me. It’s like aerating wine.)
So this is an awful picture, mostly because I forgot to take one until it was half eaten… but trust me, it was absolutely to die for. A new go-to recipe, for sure.