Carrot Cake never goes out of style. This rich and moist spice cake, full of grated carrot and toasted nuts, has great flavor, especially when covered with a cream cheese frosting. I think the biggest debate surrounding the Carrot Cake is whether crushed pineapple or applesauce should be added to the batter. Take note, though, that you may need to bake the carrot cake a few minutes longer.
Speaking of carrot cake, the orange carrots we enjoy today originated from the purple variety grown in Afghanistan since the 7th Century AD. The classic, homely carrot cake receives a stylish makeover with this straightforward recipe
This week the editors of Epicurious.com have another traditional treat in store, but one with a sweeter accent: carrot cake. There’s never been a tastier way to eat your carrots. Triple-layer carrot cake with cream cheese frosting
Makes carrot cake three-layer cake (9-inch cake); 12 servings
I set my sights on carrot cake this week. If you like your carrot cake delicate with a defined crumb, you'll actually want to pass on this one. It is dense, rich, rustic, walnut-studded, and carrot-flecked. Like many carrot cakes, it's best slathered generously with cream cheese frosting.
Nice to carrot cake for your days
INGREDIENTS carrot cake
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

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DIRECTIONS carrot cake
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the carrot cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled carrot cake.



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