Thursday, April 01, 2004

Speaking of carrot cake…
The KWFs have been remiss and offer you our heartfelt apologies—were it not for our collective slacking, you’d have been eating this for weeks, now. Submitted quite a long time ago by loyal and patient KWF reader, Carla. Give it a try!

Carla's Carrot Cake
2 cups flour
2 tsp. baking powder
2 tsp baking soda
1 tsp cinnamon
1/2 cup white sugar
1 cup packed dark brown sugar
pinch of salt
1/2 cup crystallized ginger (might have been 1/4 cup, but I think I used a half cup)
4 eggs
4 tbsp. butter
4 cups grated carrots (I LOVE my food processor's grating disk . . .)
1 cup pumpkin
1/2 cup buttermilk
1 cup chopped pecans
some raisins (I used less than a half cup)

350 degrees, 2 9-inch cake pans (can probably also use a 10" tube pan and cut the cake into three layers rather than two) line the bottom of the cake pans w/ parchment paper, and grease pans and paper.

Cream butter & brown sugar in mixer. Put white sugar & crystallized ginger in a food processor (I have a little mini-prep that's perfect) and whirl away. when it's done, throw in w/ butter & brown sugar. then the eggs, one at a time, the pumpkin, the buttermilk. measure flour, soda, powder, cinnamon and salt into a separate bowl & mix, then throw in w/ wet ingredients. (there are probably other ways to mix this stuff, but this seemed to work okay.) throw in w/ wet ingredients. Add carrots, pecans, raisins. (I probably did the last part with a spatula rather than the mixer.) Bake for about 40 minutes, until toothpick is dry.

For the icing, I used 1/3 less fat cream cheese (can't go any lower or the icing is really runny), 4 tbsp. butter, confectioner's sugar, and maple syrup.

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