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Saturday, January 30, 2010

Yummy Sunday



My favorite cake recipe is....Carrot Cake...it's delicious, nutritious and easy to bake. My second year high school daughter is already an expert with this yummy cake. I taught her how to bake way back in her elementary years. This is my first Yummy Sunday entry and I included the how to on baking one delicious carrot cake. WELCOME and start baking.

Cake:
3 medium-sized carrots, peeled
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup corn oil
3 eggs, lightly beaten
2 teaspoons vanilla
1 cup chopped walnuts
1 cup shredded coconut (sweetened variety)
3/4 cup canned crushed pineapple, drained

Frosting:
8 ounces cream cheese, softened
6 tablespoons butter, softened
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
2 tablespoon lemon juice

Peel your carrots, and roughly chop 2 of them.

Step 1:Chopped carrots:
Step 2:Throw the chopped carrots in a pot and cover with water, and simmer for about 10 minutes.
Step 3:And shred/grate the un-chopped carrots:
Step 4:Drain the carrots that were simmering, and throw in a food processor or blender, and puree them.
Step 5:Sift the flour, sugar, baking soda and cinnamon into a large bowl. Sifting helps the flour absorb more of the liquid, and makes for a moister, softer cake.
Step 6:Add the oil, eggs and vanilla.
Step 7:Beat them well with your mixer.
Step 8:Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.
Step 9:Take whatever you're cooking it in. You can do in in a glass baking dish, or like me, taking 2 9-inch round foil cake pans, to make a 2-layer cake. Grease you pan, and line with parchment or wax paper. Grease them up too.
Step 10:Add your cake mixture to your cake tins:
Step 11:Now, throw into a 350F oven. The cooking time depends on what you're cooking it in. Mine took about 40 minutes. Since my stove is gas, I rotated the cakes between the middle shelf and the top shelf, to maintain regular temperatures. You'll know it's done with a toothpick comes out clean, when sticking it down into the carrot cake.

Cool them on a rack for ten minutes:Step 12:After 10 minutes, flip your carrot cake out onto the rack. You might need to run a thin knife around the edge of the pan to loosen it, but for the most part it should plop right out. Let cool completely.
Step 13:Awesome. Now, let's make some frosting for the carrot cake.

Put your softened butter and cream cheeseinto a large mixing bowl, and mix well.
Slowly add your confectioners sugar, while mixing.
Step 14:Mixing:
Step 15:Don't do like I did, and start mixing too fast and sugar flew everywhere:

Add your vanilla, and lemon juice. Mix, and you've got icing.

Step 16:Ice your cake dependant on what type you made. If it's two like mine, you'll put one on a platter, ice the top, and lay the second on that. Then ice the whole thing. Add decors, whatever toppings you can, just like what I have featured here.


5 comments:

  1. oh sure this is nutritious cake! looks very yummy!

    ReplyDelete
  2. wow, looks yummy....for sure everyone enjoy every slice of it

    ReplyDelete
  3. Perfectly Blended
    Yummy Cake! How I wish I can dip my fingers in the icing. :D

    ReplyDelete
  4. ohhh! this is my favourite of all the cake.i love the carrot cake of LEONA'S.it is very yummy. few months back i baked carrot cake but i didnt like it, recipe from my sister. i will really try your recipe. i will copy your recipe in my word document.
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    have a nice sunday!

    ReplyDelete