Thursday, 09 December 2010
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Recipe: Cynic Coverting Carrot Cake
I had never been a fan of the Carrot Cake. I found them dry, rather tasteless and found the nuts an unwelcome addition to my already disappointed tastebuds. Yes, I was never a fan of the carrot cake...until I met one that washed my carrot cake cynicism right down the hatch! Nut-free and raisin-free, the carrot-ness is simply divine!You might be skeptical of my claims here, but I've tried it again and again on many a different personality and taste. All returned from their carrot cake heaven to sing its praises and inevitably request the recipe.
Me: "For dessert we're having carrot cake."
Cynic: "No thanks, I really don't like carrot cake."
Me: "I make a mean carrot cake. I didn't like it either before I tried this one."
Cynic: "Okay, I'll try a small piece.....mmmm! That's amazing! So moist! I HAVE to get that recipe!"
Credit for this recipe, which I have scrawled on a ten-year-old piece of scrap paper, goes to Perry and Phillip's grandmother, who I have only met vicariously through this ambrosial dessert. And credit to Perry, and Phillip's mother, who invited my daughter to her three year old's birthday party where she baked her mother's cake and fed it to all the attendees, of which I was one, and then kindly recited the ingredients while I furiously scribbled the recipe onto the scrap, which I now keep safely in my recipe box.
Now, though you are not the first to have this bequeathed to you, nor will you be the last, I give you...CARROT CAKE...like no other.
CARROT CAKE
Icing:
- 1 pkg. (8 oz.) cream cheese
- 1 cup powdered sugar
- 2 tsp. vanilla
Cake:
- 1 cup vegetable oil
- 2 cups granulated sugar
- 3-4 eggs (your preference, but I use 4)
- 3 cups shredded carrots
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp salt
Preheat oven to 350 degrees. Grease and flour 9 x 13 cake pan. Combine flour, baking powder, baking soda, cinnamon and salt in a mixing bowl. Make a trough in the middle of the flour mixture and place oil, sugar, eggs and shredded carrots in the trough. Mix wet ingredients until well combined, then incorporate flour mixture into the wet ingredients. Pour into greased and floured pan and bake for 45 minutes or until middle of cake springs back when pressed lightly. Cool on wire rack.
Mix icing ingredients with an electric mixer until thoroughly blended. You may add more or less powdered sugar until icing is desired thickness. When cake has cooled, spread icing over the top and serve.
Bon Apetit!
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About the Author
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- From: chelleannette@xanga
- About Me: I'm an almost 40 mother of three teenagers, two crazy fat dogs and one husband. I live in and love New York City. In the last five years or so I've taken up French, shooting for eventual fluency and possibly picking up one day with the man after the kids are gone and moving it all to France. I also learned how to play tennis in the last few years and have, consequently become obsessed with the sport and acquired the delusion of playing on the WTA seniors tour or in a grand slam (Watch out Serena!) Living passionately, I want to see, smell, taste and feel the world through relationships, travel, food and whatever else life throws at me. Still waiting to discover what I want to be when I grow up!
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Comments (14)
I'm pretty 'ehh' about carrot cake, but this looks like a good recipe! I love the nuts in carrotcake usually, but the raisins put me off.
sounds good! i'll definitely give this a try since my boyfriend loves carrot cake. n___n
@syedanoor@xanga - @snapeful@xanga - Hope you guys love it! My kids ask me to make it and are always happy when I do. Rarely are there leftovers! You can add nuts if you want to, I'm sure! I just prefer it without. That goes for all cakes, cookies and fudges...
Mm... thanks for the recipe! :)
This is almost exactly the same as my recipe. I put in a little more cinnamon and some vanilla extract, and sometimes sprinkle pecans on top. It is really good, and turns out surprisingly moist. Come to think of it, I have some carrots in the crisper that need to be used up...
@Vanishing_Ronin@xanga - I bet you get tons of compliments on yours too!@cryholy@xanga - You are most welcome! I promise you won't be disappointed.
I'm going to try this right away! Thanks for this recipe! I'm a fan of the raisins and walnuts baked into the carrot cake..but see I'm also one of those people who enjoys holiday fruit cake haha.
I've always enjoyed carrot cake, but this sounds even more delicious than your usual kind. Thanks for the recipe!
I am going to trust you on this one bc it looks DIVINE! (I love carrot cake to start with though haha :P)
i LOVEEE carrot cake :D
I still have a cheese-grater scar from the last time I made carrot cake, haha.
I personally prefer chocolate cake over white and yellow cakes, but sometimes carrot cake fits the bill when it comes to dessert. I can't eat nuts so those are out of the question and I am not a raisin fan but I do like pineapple in my carrot cake, gives it a little bit more sweetness and a tropical flavor. The recipe I use is almost like your recipe, except it has vanilla and 1 8 ounce can crushed pineapple, drained. The cake is good even without the frosting, moist and fluffy.
@twilightdreaming@xanga - Grate the carrots in a food processor, if you have access to one. Cheese grater cuts are no joke! I usually grate carrots enough for 3 or 4 batches of carrot cake and freeze the carrots in recipe sized portions.
@twilightdreaming@xanga - I second what babybug329 said! I grate all the carrots in my Cuisineart food processor! Too much to grate by hand. Sometimes I even add extra for moisture!
Replace half the white sugar with BROWN sugar! It is divine!