Monday, November 9, 2009

Carrot Cake Monday Cake 2

Carrot Cake Recipe:

1 cup walnuts, toasted and coarsely chopped

3/4 pound *raw carrots (about 2 1/2 cups finely grated)

2 cups all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

4 large eggs

1 1/2 cups granulated white sugar

1 cup vegetable or canola oil

2 teaspoons pure vanilla extract

Note: For a moister carrot cake, add 1/2 cup of crushed pineapple (well drained) or applesauce to the batter when you add the oil and vanilla extract. You may have to bake the cake a few minutes longer.

Note: This cake can be baked in a 9 x 13 x 2 inch pan. Just increase the baking time to between 30 to 40 minutes

Cream Cheese Frosting:

1/4 cup salted butter, room temperature

8 ounces cream cheese, room temperature

2 cups confectioners (powdered or icing) sugar, sifted

1 teaspoon pure vanilla extract

finely grated lemon zest of one lemon

Garnish: (Optional)

1 cup toasted and finely chopped walnuts or pecans

Marzipan Carrots:

To make the carrots you will need: Marzipan and orange and green icing colors (can use liquid or paste food coloring)

Knead a small amount of orange food coloring into the marzipan until the color is distributed and is the desired "carrot" color. Shape into carrots, using a toothpick to make veins.

Knead a small amount of green food coloring into the marzipan and make the carrot tops.

Marzipan is a cooked mixture of finely ground almonds, sugar, and water. It is slightly sweeter and firmer than almond paste and has a smoother texture. It can be colored and rolled out to cover cakes and pastries, or formed into shapes. It comes in plastic-wrapped rolls.

Adapted from The joy of cooking and my Mum's recipe! Every Birthday was celebrated with carrot cake in my family!


vincent said...


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Lyns said...

Thank you Vincent!