Post by Haazen on Mar 19, 2007 23:39:52 GMT -5
Haazen's Carrot Cake
I personally have to cut this recipe in half because I can't stop eating it until it's all gone.
Cake Parts
1 C pecans chopped
3/4 lbs raw carrots (about 2 1/2 C finely grated)
2 C all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp mace or allspice
4 large eggs
1 1/2 C white sugar
1 C oil I prefer canola
2 tsp pure vanilla extract
1/2 C applesauce
Make It
Preheat oven to 350 degrees F and place rack in center of oven. Butter or spray two - 9 x 2 inch cake pans or one 9 x 13 cake pan.
Toast the pecans in a hot skillet with constant stirring for about 6 - 8 minutes or until lightly browned. Let cool and then chop.
Finely grate peeled carrots. Set aside.
In another bowl combine flour, baking soda, baking powder, salt, mace and ground cinnamon. Set aside.
Use mixer, with the paddle, beat the EGGS about 1 minute until foamy. Slowly add SUGAR and beat medium speed until the batter is thick about 3 - 4 minutes. Slowly add the OIL and then add in the VANILLA and APPLESAUCE. Add FLOUR mix and beat just until well mixed. Fold in the grated CARROTS and chopped NUTS. Pour batter into the two prepared pans and bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 5 - 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then COOL COMPLETELY before frosting.
Place one cake, top side down, onto your serving plate. Spread with about a third of the frosting on top only. Place the other cake with the top of cake facing up and spread the rest of the frosting over the top of the cake. Cover and refrigerate IF there is any leftover.
Serves 10 - 12.
Cherry Cream Cheese Frosting Parts
1/4 C unsalted butter, room temperature
8 oz cream cheese, room temperature
2 C powdered sugar, sifted
1 tsp pure vanilla extract
2 tsp cherry extract
Make It
Use electric mixer, with the paddle, beat the cream cheese and butter, on low speed, until very smooth about 5 minutes. Gradually add the sifted powdered sugar and beat, on low speed, until fully mixed and very smooth. Beat in the vanilla and cherry extracts.
Optional Topping if desired
1 cup toasted unsweetened flaked coconut or 1/2 cup toasted and chopped pecans.
I personally have to cut this recipe in half because I can't stop eating it until it's all gone.
Cake Parts
1 C pecans chopped
3/4 lbs raw carrots (about 2 1/2 C finely grated)
2 C all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp mace or allspice
4 large eggs
1 1/2 C white sugar
1 C oil I prefer canola
2 tsp pure vanilla extract
1/2 C applesauce
Make It
Preheat oven to 350 degrees F and place rack in center of oven. Butter or spray two - 9 x 2 inch cake pans or one 9 x 13 cake pan.
Toast the pecans in a hot skillet with constant stirring for about 6 - 8 minutes or until lightly browned. Let cool and then chop.
Finely grate peeled carrots. Set aside.
In another bowl combine flour, baking soda, baking powder, salt, mace and ground cinnamon. Set aside.
Use mixer, with the paddle, beat the EGGS about 1 minute until foamy. Slowly add SUGAR and beat medium speed until the batter is thick about 3 - 4 minutes. Slowly add the OIL and then add in the VANILLA and APPLESAUCE. Add FLOUR mix and beat just until well mixed. Fold in the grated CARROTS and chopped NUTS. Pour batter into the two prepared pans and bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 5 - 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then COOL COMPLETELY before frosting.
Place one cake, top side down, onto your serving plate. Spread with about a third of the frosting on top only. Place the other cake with the top of cake facing up and spread the rest of the frosting over the top of the cake. Cover and refrigerate IF there is any leftover.
Serves 10 - 12.
Cherry Cream Cheese Frosting Parts
1/4 C unsalted butter, room temperature
8 oz cream cheese, room temperature
2 C powdered sugar, sifted
1 tsp pure vanilla extract
2 tsp cherry extract
Make It
Use electric mixer, with the paddle, beat the cream cheese and butter, on low speed, until very smooth about 5 minutes. Gradually add the sifted powdered sugar and beat, on low speed, until fully mixed and very smooth. Beat in the vanilla and cherry extracts.
Optional Topping if desired
1 cup toasted unsweetened flaked coconut or 1/2 cup toasted and chopped pecans.