Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    Mom's Carrot Cake

    Source of Recipe

    From "Southern Grit" by Kelsey Barnard Clark

    Recipe Introduction

    "Carrot cake is my absolute favorite. I love the hints of spice and the depth of flavor the carrots bring out. The year I really got into baking, I wanted to make my mom's birthday cake, and when I asked her what she wanted, she surprised me by asking for carrot cake. I couldn't even think of a time she'd ever eaten it, and I'd certainly never seen her bake one. So I called her Bible study friend who always brought the best baked goods and asked her if she'd share her recipe. She gave me a few tips and pointers, and thankfully, it turned out to be a delicious cake! I love this recipe because it always delivers a moist, well-balanced cake. I like to make it in three layers with cream cheese frosting in between and a thin, almost naked style layer of frosting around the sides."

    List of Ingredients

    ◦ 2 cups all-purpose flour
    ◦ 2 teaspoons baking soda
    ◦ 1 teaspoon cinnamon
    ◦ 1 teaspoon nutmeg
    ◦ 1 teaspoon salt
    ◦ 2 cups sugar
    ◦ 4 eggs
    ◦ 1 cup canola oil, plus more for greasing the pans
    ◦ 1 teaspoon vanilla extract
    ◦ 2 cups grated carrots
    ◦ Cream Cheese Frosting (recipe follows)
    ◦ 1 cup chopped pecans, toasted

    Recipe

    Preheat the oven to 325 F. Grease and line three 8-inch round cake pans.

    In a medium mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt and set aside. In a stand mixer with the paddle attachment, mix together the sugar, eggs, oil, and vanilla on medium-low speed until just incorporated. With the mixer on low speed, add the flour mixture in three batches. Stop after each to scrape the sides of the bowl with a rubber spatula. Mix until combined. Remove the paddle and bowl from the mixer stand; fold in the carrots with a rubber spatula.

    Evenly divide the batter between the prepared pans. Bake for 30 to 40 minutes, or until the tops are golden and a toothpick comes out clean. While the cake is cooling, prepare the Cream Cheese Frosting. Follow the basic frosting techniques for layer cake, and press the pecans onto the sides of the cake.

    Makes 10 to 12 servings




    ❧ Cream Cheese Frosting:

    ◦ Two 8-ounce packages cream cheese, at room temperature
    ◦ 1 cup unsalted butter, at room temperature
    ◦ 4 cups confectioners' sugar
    ◦ 1 tablespoon vanilla extract
    ◦ Pinch of salt

    In a stand mixer with the paddle attachment, beat together the cream cheese and butter on medium-high speed until light in color, 3 to 5 minutes.

    With the mixer on low speed, slowly add the confectioners' sugar, 1 cup at a time, until incorporated, stopping midway to scrape the sides of the bowl with a rubber spatula.

    Add the vanilla and salt and beat on medium-low speed until completely smooth. Use immediately or keep refrigerated in a tightly sealed container for up to one month; whip again before using.

    Makes 6 cups

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |