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Solid Gold Carrot Cake (with my alterations)
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp fresh nutmeg
4 large eggs
1 cup granulated sugar
1 1/4 cups firmly packed brown sugar
1 cup canola oil
1/2 cup unsalted butter, melted
1/4 cup whole milk
1 TBSP vanilla extract
2 TBSP finely chopped crystallized ginger (I didn't have any so used 2 tsp ground ginger)
3 cups firmly packed shredded carrots
1 cup walnuts, chopped (I used chopped pecans)
2. Sift together the flour, baking powder, baking soda, spices and salt in a medium bowl. Whisk together and set aside.
3. Beat eggs and sugars together on medium speed until well combined, about 2 minutes. At low speed, add the oil, melted butter, milk, vanilla, and ginger and mix until blended, scraping down the sides of the bowl as necessary. Add the flour mixture in three additions, mixing until just blended. Add the carrots and walnuts and mix until blended. Scrape the batter into the prepared pans, dividing it evenly.
4. Bake cakes for 25-30 minutes until they are dark golden brown. For mini cupcakes, it took 15 minutes.
5. Invert cakes onto racks and cool completely. Frost with your choice of frosting.
Cream Cheese Frosting
1/4 cup butter
1 package (8 ounces) cream cheese, room temperature
1 pound confectioners’ sugar, sifted
2 teaspoons vanilla extract
PREPARATION:
Directions for cream cheese frosting
Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough cream cheese frosting for a 2-layer cake.
Source-cake: Tish Boyle's the Cake Book
Source-frosting: Adapted from Tish Boyle's the Cake Book, 2006
5 comments:
this looks awesome!!! i have yet to make my own carrot cake from scratch either, so congrats on this accomplishment :) it took me a while to find the dog in the pic! :)
YUM!! That looks great :)
It looks sooooo delicious. I really hope to make this soon. Carrot cake is my favorite. YUM!
I love carrot cake... I made this recipe and really enjoyed it too!
Glad the cake worked out!
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