Thursday, April 15, 2010

Carrot Cake

As good as carrots are fresh from the garden, there's just something about them for dessert. I find some carrot cake recipes have a little too much of a good thing...so chock full of raisins and nuts you almost forget the cake is supposed to be about the carrots (and that delectable cream cheese frosting). Besides, too many ingredients make for an overly dense cake that would be better served as a hearty breakfast muffin. If you really love the taste of walnuts and coconut, consider toasting them and sprinkling them over the top of each piece before serving.

This version, adapted from Joy of Cooking, has just the right touch of sweetness and spice. I've taken the liberty of omitting both the chopped nuts and clove. The second, adapted from Paula Deen's The Lady & Sons Just Desserts, is simply irresistible and perfect for even the pickiest eaters (except my daughter, of course). Finally, I've included a recipe, adapted from The Cake Mix Doctor, that is a little lighter than the usual carrot cake, but no less flavorful.

1 1/3 cup all-purpose flour
1 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 freshly grated or ground teaspoon nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
2/3 cup vegetable oil
3 eggs (room temperature)
1 1/2 cups peeled and grated carrot
1/2 cup crushed pineapple, lightly drained

Preheat the oven to 350 degrees. Coat a 13 by 9 dish with baking spray.

In a large bowl, thoroughly whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt.

Combine the vegetable oil and eggs, beating on low speed with a mixer. Stir in the carrots and pineapple. Slowly add in the dry ingredients. Scrape the batter into the pan and spread evenly.

Bake until a toothpick inserted into the center comes out clean, about 30 to 35 (using a 13 by 9 pan). Cool completely before frosting.

Frosting

8 oz. cream cheese, room temperature
1/2 stick butter, room temperature
zest of 1 orange
juice of 1/2 orange
3 1/2 cups powdered sugar
splash vanilla extract

Cream butter and cream cheese until smooth. Mix in orange juice and zest. Slowly add powdered sugar and vanilla before beating until smooth.

Sweet Baby Carrot Cake

2 cups self-rising flour
2 teaspoons ground cinnamon
2 cups granulated sugar
2 4 oz. jars strained baby food carrots
4 eggs
1 1/2 cups vegetable oil

Preheat oven to 325 degrees. Coat a 13 by 9 glass dish with baking spray.

Mix together the flour, cinnamon and sugar in a large bowl. Add the remaining ingredients and blend well with an electric mixer for about 2 minutes. Pour batter into prepared pan. Bake for 30 to 40 minutes, or until golden brown. Allow to cool completely before frosting.

Frosting

8 oz. cream cheese, room temperature
1/2 stick butter, room temperature
1 16 oz. box powdered sugar
1 teaspoon pure vanilla extract (or more to taste)

Cream butter and cream cheese until smooth. Slowly add powdered sugar, adding vanilla before beating until smooth.

Lighter Carrot Cake

1/2 cup pitted prunes (12)
1/4 cup hot water
1 box yellow cake mix
1/4 cup vegetable oil
2 eggs
1 teaspoon cinnamon
1 8 oz. can crushed pineapple, drained
1 cup peeled and grated carrots (about 3 medium)

Preheat oven to 350 degrees. Coat a 13 by 9 dish with baking spray.

Soak prunes in hot water. Puree with a food processor. Combine with cake mix, oil, eggs and cinnamon using a mixer. Blend for at least a minute. Scrape down the sides of the bowl and continue mixing an additional 2 minutes on medium speed. Fold in drained pineapple and carrots. Pour the batter into the prepared pan and bake until the cake is golden brown and it springs back when light pressed, about 33 to 37 minutes. Cool completely before frosting.

Frosting
4 oz. cream cheese or Neufchatel cheese
1/2 cup marshmallow creme

Beat cream cheese and marshmallow creme on medium speed until fluffy, about 1 minute. Frost as desired.

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