During a recent brunch with the girls, Housewife Dawn made a yummy Breakfast Strata and she also made this Carrot Cake from The Joy of Cooking...
Carrot Cake
Carrot cake is now as American as apple pie. Ours is medium-spicy, moist but not heavy, and flavorful enough to enjoy without frosting.
Have all ingredients at room temperature, 68 to 70 F. Preheat the oven to 350F. Grease and flour two 9x2 in round pans or two 8x8 inch pans or one 9x13 in pan or line the bottom(s) with wax or parchment paper.
Whisk together thoroughly in a lg bowl:
1 1/3 C all purpose flour
1 C sugar
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp freshly grated or ground nutmeg
1/2 tsp ground allspice
1/2 tsp salt
Add and stir together well with a rubber spatula or beat on low speed:
2/3 C vegetable oil
3 lg. eggs
Stir in:
1 1/2 C finely grated peeled carrots
1 C finley chopped walnuts
1 C golden raisins (optional)
1/2 C crushed pineapple, lightly drained (optional)
Scrape the batter into the pans (s) and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes in round or square pans, 30 to 35 minutes in a 9x13 in pan. Let cool in the pan on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the apaper liner, if using. Let cool right side up on the rack. Fill and frost with:
Cream Cheese Frosting:
(Food Processor Method)
Have the cream cheese cold. The butter can be cold, but preferably at room temperature, 68 to 70F.
Combine in a food processor and pulse just until smooth and creamy:
8oz cream cheese
5 T unsalted butter(optional)
2 Tsp vanilla
2-2 1/2 C powdered sugar, sifted
If the frosting is too stiff, pulse for a few seconds longer. Do not overprocess. If desired, stir in additional flavoring to taste, such as:
Grated lemon or orange zest, ground cinnamon, or liqueur of choice
Carrot Cake
Carrot cake is now as American as apple pie. Ours is medium-spicy, moist but not heavy, and flavorful enough to enjoy without frosting.
Have all ingredients at room temperature, 68 to 70 F. Preheat the oven to 350F. Grease and flour two 9x2 in round pans or two 8x8 inch pans or one 9x13 in pan or line the bottom(s) with wax or parchment paper.
Whisk together thoroughly in a lg bowl:
1 1/3 C all purpose flour
1 C sugar
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp freshly grated or ground nutmeg
1/2 tsp ground allspice
1/2 tsp salt
Add and stir together well with a rubber spatula or beat on low speed:
2/3 C vegetable oil
3 lg. eggs
Stir in:
1 1/2 C finely grated peeled carrots
1 C finley chopped walnuts
1 C golden raisins (optional)
1/2 C crushed pineapple, lightly drained (optional)
Scrape the batter into the pans (s) and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes in round or square pans, 30 to 35 minutes in a 9x13 in pan. Let cool in the pan on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the apaper liner, if using. Let cool right side up on the rack. Fill and frost with:
Cream Cheese Frosting:
(Food Processor Method)
Have the cream cheese cold. The butter can be cold, but preferably at room temperature, 68 to 70F.
Combine in a food processor and pulse just until smooth and creamy:
8oz cream cheese
5 T unsalted butter(optional)
2 Tsp vanilla
2-2 1/2 C powdered sugar, sifted
If the frosting is too stiff, pulse for a few seconds longer. Do not overprocess. If desired, stir in additional flavoring to taste, such as:
Grated lemon or orange zest, ground cinnamon, or liqueur of choice
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