Monday, September 19, 2016

Carrot Cake

Cream together 4 eggs,
                          2 cups sugar
                          1 cup oil

Sift and add:  2 cups flour
                      1 t. salt
                      1 t. baking powder
                      2 t. cinnamon
                      1 cups chopped walnuts or pecans
                      2 cups grated carrots.

Grease and flour 9x13" pan,  Bake at 325 for 35-40 minutes

Creamed Cheese Frosting

1 - 8 oz Philly Cream Cheese
1/2-3/4 stick margarine
2 t. vanilla
4 cups powdered sugar

whip and spread on cake

Here is a note that was sent to me by Marcy Goldman, the published chef and 'friend' who I test bake for.  She's always one who reimagines a recipe:

Sept 17, 2016  Btw -  i am making carrot cake for dessert tonight. I thought – everyone loves carrot cake but I always find it a touch tasteless –it’s the raisins, vanilla, cinnamon and icing that make it. Then I thought – also – no one grates raw sweet potato for a sweet potato cake but we do put raw carrots in carrot cake. Light bulb moment. So I par-boiled the carrots and chilled them and then grated them up. Hugely differently colour and taste. I added 2 cups par boiled shredded and 1 cup raw shredded. Then I used half oil (tasteless but makes a moist cake) and half melted unsalted  butter. Wow. What. A. Cake. So often, we simply forget to question certain recipes. This is a whole new carrot cake with far more taste.

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