Saturday, April 15, 2017

Carrot cake


This needed to ferry out faster than I could type. 

That means, as much as I enjoy it, and am urgently believing you do too, we won't have our usual 
lengthy dialogue.

I know you're disappointed.
And that just was not a sigh of relief.

I'll confess I am not as diligent and methodical as I portray myself to be. And the slightly imbalanced to-do list of Easter things needed to be finished by tomorrow and those that actually are is terribly disproportioned as of this moment.

Which is why I'll close up script right now. 

But not before I send you some greetings.

And assign you this insanely moist carrot cake. Which looks more like a carnival, circus and garden show rolled into one.

Still.. it is rank, my friends.

Just like your Sunday should be.

Happy Easter!
He is risen❤️

(Cake recipe adapted from foodandwine.com)
Ingredients:
For the cake~
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 pinch salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp powdered cloves
  • 1 pinch nutmeg
  • 1 pound grated peeled carrots (about 4-5 medium carrots)
  • 1 cup coarsely chopped pecans
  • 1 cup canola or other vegetable oil
  • ½ cup buttermilk
  • 1 tsp vanilla extract
  • 2 cups granulated sugar
  • 4 large eggs

For the frosting~
  • 1 8 ounce package of cream cheese at room temperature
  • ¼ cup salted butter at room temperature
  • 2½ cups powdered sugar
Directions:
For the cake~
  • Preheat oven to 350°. Grease and flour 2 9" inch  round pans.
  • In a large bowl mix flour, baking powder, baking soda, salt and spices. Stir in carrots. Fold in pecans.
  • In the bowl of stand mixer or with hand mixer whisk oil, buttermilk and vanilla. Add sugar and beat well. 
  • Add eggs one at a time and beat until light and fluffy.
  • Beat in the dry ingredient mixture until just combined.
  • Divide the batter between prepared pans and bake on middle rack of oven for 30 minutes. Reduce oven temperature to 325°F  and bake for another 10-15 minutes or until cakes are done and toothpick inserted in middles come out clean.
For the frosting~
  • In a large bowl, combine cream cheese with butter and beat in mixer on medium-speed just until blended. 
  • Add powdered sugar 1 cup at a time, beating until smooth between each addition.
  • Beat on high for about three minutes until soft and fluffy.
  • Spread on a thick layer on top of one cake. Place second cake over this and cover sides and top of second with remaining frosting. 

** I've updated with some new pictures. Got to show you how good it really is. Right?
******
"And if the Spirit of him who raised Jesus from the dead is living in you, he who raised Christ from the dead will also give life to your mortal bodies because of his Spirit who lives in you." Romans 8:11

3 comments:

  1. Such a pretty looking carrot cake that is so nicely spiced...

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    Replies
    1. Thank you Rafee. It is so very nice:-)

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  2. Happy Easter to you too! The cake looks lovely!

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Thanks for sharing your thoughts with me!