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hmmm. . .to have a cafe, a bakery with pastries-the best cherry strudel in town-good coffee and ambiance for hearty
conversation. . .I doubt such a place will materialize in my future, but surely one can dabble. . .
for years
carrot cake was the dessert of choice for our September birthday boys; however, by and by carrot cake fell out of favor- other yummy desserts replaced the old standby. . .
this year, upon request, I made a wonderful
chocolate cake with mint filling and ganache frosting for Noah and Josiah (who share a September birthday).
But then, recently a new
carrot cake recipe came my way, recommended by trusty taste testers-from
Cook's Illustrated, I think the key in the cake is the emulsified oil which keeps the cake light and moist; the cream cheese frosting is a delight to those
(like me!) who perfer
a less sweet cake topping.
all this chatter because recipes have stories, don't you think?
Carrot Cake 2 1/2 cups unbleached flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1 1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. cloves
1/2 tsp. salt
6-7 medium carrots, peeled, grated
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
4 eggs
1 1/2 cups canola oil
Preheat oven to 350. whisk together first 7 ingredients in bowl, set aside. Grate carrots(you should have about 3 cups), add to bowl with dry ingredients. In bowl of food processor, mix sugars with eggs until frothy and thoroughly combined; with the machine running, add the oil through the feed tube in a slow, steady stream. Process until the mixture is light in color and well emulsified. Stir together all the ingredients and pour into prepared pans (9x13 rectangle, muffin tins, or 2 round cake pans) and bake until tooth pick inserted comes out clean (about 35 min. for 9x13, less time for rounds or muffins). cool at room temperature.
Cream Cheese Frosting8 oz. cream cheese, softened
5 tablespoons butter, softened
1 tablespoon sour cream
1/2 tsp. vanilla extract
1 1/4 cups confectioners' sugar
with mixer or food processor, cream the cheese, butter, sour cream and vanilla til smooth; add confectioners' sugar and mix until very smooth; with spatula spread frosting on tops and or sides of cake. Enjoy!
So, I made the
New Newton Carrot Cake for Luke's September birthday-rave reviews!