Thursday, July 17, 2008

Adventures in Carrot Cake

I've never made a carrot cake. Usually when I make a dessert there is chocolate incorporated in some way. But, I had a bag of carrots that I needed to do something with and since I was having company this week I decided to make a carrot cake for after dinner on Tuesday.

It turned out well. Really well. I adapted this from a recipe on so I'm calling it my own. So there.

The frosting was delightful but it was too soft which is the reason you see it making its great escape off the side of the cake and out of the middle. If I would have had more time, I would have let it sit in the fridge for a couple of hours to get a little more solidified.

The cake. Oh, the cake. It was moist and delicious and wonderful which is why I had to get rid of it. Anything that good in my house would be eaten. By me. Only by me (remember, David isn't a "sweets" kinda guy). My guests loved it, my husband loved it, and the next day my husband's coworkers loved it. This will go in my "favorites" recipes. Although, as I said, a more creamy, non-liquid form of the icing will be better next time. I think I overmixed the butter and cream cheese. But who wants cream cheese or butter chunks in their frosting?? Not me!

So, here is the recipe. My recipe! I will perfect this as time goes on.

Carrot Cake

3 eggs
3/4 cup sour cream
3/4 cup vegetable oil
1 1/2 cup sugar
2 t vanilla
2 t cinnamon
1 t nutmeg

Dash salt
2 cup flour (all-purpose)
2 t baking soda
2 1/2 cup shredded carrots
1 cup flaked coconut (optional - I didn't use b/c David is not a fan)
1 cup chopped walnuts (optional - oh walnuts, how I love thee. If only David liked these I would have used them.)
1/4 cup pineapple juice (you're welcome to use crushed pineapple. I said "no thanks" to that idea)

1. Preheat oven to 350°

2. Grease & flour two 9" round pans**

3. In a medium bowl, sift together flour, sugar, cinnamon, baking soda, and salt

4. In a large bowl, combine eggs, sour cream, oil, sugar, and vanilla. Mix well.

5. Add flour mixture and mix well.

6. In a medium bowl, combine carrots, coconut, walnuts, and pineapple juice.

7. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.

8. Pour into prepared pans and bake at 350° for 8-12 minutes or until a toothpick inserted into the middle comes out clean.

9. Allow to cool for at least 20 minutes before frosting.

** To use an 8x12" pan, bake for 1 hour.

Cream Cheese Frosting

2 cups powdered sugar
1 (8 oz) cream cheese, softened
1 stick butter, softened
2 tsp vanilla
3/4 cup chopped walnuts (optional)

Cream butter & cream cheese. Add sugar 1 cup at a time. Add vanilla and stir in nuts. Frost cake.

Boy, was it good!
I won't post the recipe for this unless someone really wants it, but here is a picture of my crockpot lasagna (made on Sunday). It was a little dry. I should have added more water, but I put in tomato sauce instead of tomato paste so I assumed it would suck up the water from the sauce. Next time I will add more water! David liked it.

And, just because I can, here is a picture from Tuesday of my sweet nephew, Caleb. My sister, my friend Sarah, and her sister-in-law Amanda were in town this weekend for a visit so we went to Pike Place Market. It was such a good time - I miss them already! Sarah cooked us a yummy meal last night of pot roast, carrots & potatoes, salad, and Carrie made garlic cheddar biscuits and cookies for dessert. Do we live large or what?

I'm salivating now and will head to the kitchen to heat up the leftovers from last night's feast!

2 comments commented:

Jessi's Painting Pictures said...

Cream Cheese Frosting!!!!

Micah said...

YUM! I am the same way about leftover sweets. I made a pan of brownies last night, and I'm not even going to say how many of them I have "slivered" away today. I should just throw them away!!! Caleb is such a cutie!