Post by Loupy on May 12, 2016 0:00:40 GMT -7
"Old Fashion" Carrot Cake
By: Jackie Garvin @ syrupandbiscuits.com/
Yes, indeed. Carrots in cakes makes the loveliest of lovely cakes. Added pecans, raisins, and spices help out, also. And the Cream Cheese Icing pulls its weight, too.
There’s a million and twelve Carrot Cake recipes out there; all similar. It’s not hard to make a Carrot Cake taste good. The trick is making it moist. And the answer to that challenge lies with the carrots. Always grate fresh carrots and nevah, evah buy pre-grated carrots for this recipe. Pre-grated carrots dry out and you need all the natural moisture a carrot can give in order to produce a moist Carrot Cake. Secondly, use at three cups of grated carrots. The majority of recipes call for two cups of grated carrots. Go the extra mile for a third cup. The extra cup gives flavor and moisture.
Makes: 12 servings
Ingredients
3 cups self-rising flour
2 teaspoons ground cinnamon
2 cups pecan, chopped
1 cup raisins
2 cups granulated sugar
1 cup vegetable oil
4 large eggs
3 cups grated carrots
Cream Cheese Icing
8 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
16 ounces powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees.
Whisk together flour and cinnamon.
Add pecans and raisins and stir until well coated.
Set aside.
With an electric mixer, beat sugar and oil on medium speed until smooth.
Add eggs, one at time, beating until mixed well into batter.
On low-speed, gradually beat in flour mixture.
Stir in grated carrots.
Pour into 2 (9-inch) round cake pans that are well-greased and floured.
Gently tap the filled cake pans on the counter to release air bubbles.
Bake in a preheated oven for 40 minutes or until a toothpick inserted comes out clean.
Remove pans and place on a cooling rack for 1o minutes.
Remove cakes from pans and continue to cool completely on racks before icing.
Cream Cheese Icing
Beat cream cheese and butter until smooth.
Gradually add in powdered sugar, beating until smooth and creamy.
Add one tablespoon vanilla extra and beat.
By: Jackie Garvin @ syrupandbiscuits.com/
Yes, indeed. Carrots in cakes makes the loveliest of lovely cakes. Added pecans, raisins, and spices help out, also. And the Cream Cheese Icing pulls its weight, too.
There’s a million and twelve Carrot Cake recipes out there; all similar. It’s not hard to make a Carrot Cake taste good. The trick is making it moist. And the answer to that challenge lies with the carrots. Always grate fresh carrots and nevah, evah buy pre-grated carrots for this recipe. Pre-grated carrots dry out and you need all the natural moisture a carrot can give in order to produce a moist Carrot Cake. Secondly, use at three cups of grated carrots. The majority of recipes call for two cups of grated carrots. Go the extra mile for a third cup. The extra cup gives flavor and moisture.
Makes: 12 servings
Ingredients
3 cups self-rising flour
2 teaspoons ground cinnamon
2 cups pecan, chopped
1 cup raisins
2 cups granulated sugar
1 cup vegetable oil
4 large eggs
3 cups grated carrots
Cream Cheese Icing
8 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
16 ounces powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees.
Whisk together flour and cinnamon.
Add pecans and raisins and stir until well coated.
Set aside.
With an electric mixer, beat sugar and oil on medium speed until smooth.
Add eggs, one at time, beating until mixed well into batter.
On low-speed, gradually beat in flour mixture.
Stir in grated carrots.
Pour into 2 (9-inch) round cake pans that are well-greased and floured.
Gently tap the filled cake pans on the counter to release air bubbles.
Bake in a preheated oven for 40 minutes or until a toothpick inserted comes out clean.
Remove pans and place on a cooling rack for 1o minutes.
Remove cakes from pans and continue to cool completely on racks before icing.
Cream Cheese Icing
Beat cream cheese and butter until smooth.
Gradually add in powdered sugar, beating until smooth and creamy.
Add one tablespoon vanilla extra and beat.
