Carrots are healthy, right?
Aug. 11th, 2008 09:43 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Carrot Cake.
4 eggses
1 1/2 cups vegetable oil (I used 1/2 cup oil and two pureed apples. I could probably have omitted the oil altogether.)
2 tsp vanilla (I used 1 Tbsp)
1 3/4 cup sugar
2 cups flour
1 1/2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 Tbsp cinnamon (I used 1 T cinnamon and 1 tsp true cinnamon)
1/2 tsp nutmeg
8 3/4 oz grated carrots
1 cup chopped pecans or walnuts
Icing (I made a half batch, and halved the sugar - this is my version)
3 Tbsp butter, at room temperature
4 ounces (1/2 package) cream cheese, softened
1 tsp vanilla
1 cup powdered sugar
1/4 cup minced crystallized ginger
1-2 Tbsp milk
Heat oven to 350. Beat eggses and oil and apples. Add vanilla, then gradually add sugar to make a thick, foamy, lemon-colored mixture. In a separate bowl whisk together the dry ingredients and carefully mix into the wet mixture to make a smooth batter. Add the carrots and nuts.
Pour into a greased 9x13 pan and bake for 50 minutes, until the toothpick test comes out clean. While the cake is baking, make the icing: combine butter, cream cheese, and vanilla. Beat like a Muppaphone until they are light and fluffy. Add the sugar gradually, beating well. Stir in the ginger then beat in the milk a bit at a time until it is spreadable.
Let cake cool and frost.
What worked: I liked it, and the GSP people who I made guinea pigs seemed to like it too. The revised icing amount and sugar was not overly sweet.
What didn't: I probably could have cut out the oil entirely. I'd double the minced ginger in the icing and I'd add in some ginger, mace and cloves to the cake - I couldn't taste much spice.
Will I make it again? Quite possibly.
4 eggses
1 1/2 cups vegetable oil (I used 1/2 cup oil and two pureed apples. I could probably have omitted the oil altogether.)
2 tsp vanilla (I used 1 Tbsp)
1 3/4 cup sugar
2 cups flour
1 1/2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 Tbsp cinnamon (I used 1 T cinnamon and 1 tsp true cinnamon)
1/2 tsp nutmeg
8 3/4 oz grated carrots
1 cup chopped pecans or walnuts
Icing (I made a half batch, and halved the sugar - this is my version)
3 Tbsp butter, at room temperature
4 ounces (1/2 package) cream cheese, softened
1 tsp vanilla
1 cup powdered sugar
1/4 cup minced crystallized ginger
1-2 Tbsp milk
Heat oven to 350. Beat eggses and oil and apples. Add vanilla, then gradually add sugar to make a thick, foamy, lemon-colored mixture. In a separate bowl whisk together the dry ingredients and carefully mix into the wet mixture to make a smooth batter. Add the carrots and nuts.
Pour into a greased 9x13 pan and bake for 50 minutes, until the toothpick test comes out clean. While the cake is baking, make the icing: combine butter, cream cheese, and vanilla. Beat like a Muppaphone until they are light and fluffy. Add the sugar gradually, beating well. Stir in the ginger then beat in the milk a bit at a time until it is spreadable.
Let cake cool and frost.
What worked: I liked it, and the GSP people who I made guinea pigs seemed to like it too. The revised icing amount and sugar was not overly sweet.
What didn't: I probably could have cut out the oil entirely. I'd double the minced ginger in the icing and I'd add in some ginger, mace and cloves to the cake - I couldn't taste much spice.
Will I make it again? Quite possibly.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2008-08-11 05:08 pm (UTC)I may have to make it tonight, you've inspired me :)
(and I'm with you...cream cheese frosting should taste like cream cheese! not sugar)
no subject
Date: 2008-08-12 01:19 am (UTC)