Carrot Cake

April 24, 2010 at 9:41 am 4 comments

When I first tried this recipe it used all white flour, and not quite enough of it to make a very tall cake. C’mon, doesn’t a carrot cake need to have at least some (if not all) wheat flour in it? So I did some fiddling around with the flour; added some wheat flour and increased the total amount. I like the blend, it’s not too “rough” like it might be with all whole wheat flour, and the added volume makes for a much nicer size cake. Now it doesn’t look like the recipe is too little for the pan. I also tweaked the oil. Besides the eggs, oil was the only liquid in the recipe. Moist, but not your health food store’s carrot cake, so I reduced the amount of oil and added some applesauce to make up for the lost liquid. You can let your imagination run wild here, and puree and use other fruits besides applesauce, like pears or peaches – really. Peaches work well and I like to use them sometimes. It’s just usually easier to open a jar/can of applesauce than go through the added step of liquefying something else. Next, you can add – or not add – any of the “optional” ingredients, depending on your family’s tastes. The cake in these pictures  has all the optional ingredients, but not everyone in my family is a fan of pineapple or coconut, so … guess who ate most of it? Yeah, right out of the pan! 🙂  Lastly, carrot cake just doesn’t seem “done” unless it is frosted with cream cheese frosting. The first time I tried the recipe this is based on, I thought I could get away with not frosting it because it was so dense and moist (and caloric), but such was not the case. I ended up giving in and frosting the remainder after I had tried a piece.

Ingredients, *Directions:
1 1/2 cups white sugar
1/2 cup vegetable oil
1/2 cup applesauce
3 eggs
1 teaspoon vanilla extract
*Blend well in large mixing bowl.

*Stir together in a separate bowl, then add:
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1 small or 1/2  large package vanilla pudding
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
*Stir well with a sturdy wooden spoon.

*Mandatory stir-in:
2 cups finely shredded carrots

*Optional stir-ins:
1/2 cup broken up pecans (I don’t like walnuts)
1/2 cup raisins
1/2 cup coconut
1/2 cup crushed/drained pineapple

*Stir together until all wet, dry, and stir-ins are well blended. Grease (spray worked fine for me) a 9×13 cake pan. Pour in batter, level out. Bake at 350 degrees 45 to 50 minutes, or until a toothpick inserted near the center comes out clean. Cool, frost.

Cream Cheese Frosting:
1 package cream cheese, softened
a few tablespoons (up to 1/4 cup) butter, softened
1 teaspoon vanilla extract
~ 4 cups powdered sugar (more or less, to the spreading consistency you prefer)
*Beat all ingredients together until smooth. If too thick, you can thin out with milk or water, a few drops at a time.

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Entry filed under: Food, Uncategorized. Tags: , , .

Bradley Creer, HR @ Property Solutions Stolen Identities Often Slip Through E-Verify

4 Comments Add your own

  • 1. Calee Creer  |  April 28, 2010 at 11:23 am

    SmartMoney.com posted a list of “10 things your HR dept. won’t tell you”. To my surprise, it had about the same positives vs. negatives. It was on the Yahoo welcome page today, did you see it?

    Like

    Reply
  • 3. Angie  |  April 25, 2010 at 6:01 am

    Wow!! That looks so fantastic! I love all the ways you tweaked the recipe to make it even better, it sounds awesome!

    Like

    Reply

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