Category: fruit

Carrot Cake

By , December 11, 2013 18:17

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I have recently made this recipe for the restaurant.  I know what you’re thinking.  And the answer is: YES.  She WAS that good of a baker and her goods mesmerized people all around us.  This time, I made the carrot cake without nuts, and served it with a mascarpone whipped cream frosting,  Madagascar Bourbon Vanilla Ice Cream, drizzled with Spicy Caramel Sauce and dusted with ground nutmeg. Some people just don’t dig on the carrot cake, usually.  But not this one.  I had numerous people who usually HATE carrot cake say that they loved it and would never have even tried it because of the horrible monstrosities that they have experienced with others before; frosting that was too sweet, dryness of the cake (which is the ultimate sin in all of baking), and the number one complaint about previous ventures, the “weird textures,” which included the addition to nuts in the cake.  I totally get that.  I hate nuts in my cake.  I’m eating something soft.  Why should that have to compete with a totally different medium of texture like a nut?! Kinda ruins the whole experience in my mind. I never let my mom know that I hated them.  I just picked them out, or just ate them. Until I got older and started to help her bake. Then I found my voice. We would make one with nuts, and one without. Yup.  My mommy spoiled me 🙂 Now go spoil yourself with this recipe 😀

CARROT CAKE

INGREDIENTS:

  • 2C AP Flour
  • 2 tsp Baking Powder
  • 1-1/2 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 2 tsp Ground Cinnamon
  • 2 tsp Ground Nutmeg
  • 2C Granulated Sugar
  • 1-1/2C Canola Oil
  • 4 Large Eggs
  • 2C Raw Shredded Carrots
  • 1 20oz can Crushed Pineapple, drained. (applesauce can also be used in place of the pineapple)
  • 1/2C chopped Walnuts (optional)

DIRECTIONS:

  • Preheat oven to 350* and grease 9’9″ pan
  • In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a large bowl, beat together eggs, sugar, canola oil until well combined.  Add carrots and pineapple.  Add flour mixture and combine thoroughly.
  • Pour batter into greased pan and bake for 1 hour, or until top is browned and toothpick inserted in center comes out clean. Let cool for about 30 minutes before cutting.  Also freezes well.