Carrot Cake for me, is a recipe redolent with good memories. It evokes my nephew's birthday - he always asked for carrot cake - 70's Bar Mitzvah parties, and many happy hours in cafes, savoring the cream cheese icing.
I don't make it often but when I do, the smell of cinnamon and spices floating in the kitchen, immediately send me back in time when the weather is cold and the family is standing around waiting for the cake to be cool enough to frost.
This recipe will make a small cake that can be halved and frosted, or 15 cupcakes, which of course, should be frosted.
BT's Carrot Cake
Ingredients:
For Cake:
1 cup tightly packed (110 grams) grated carrots
3/4 cup (150 grams) sugar
3/4 cup (177 ml) vegetable oil
2 eggs
1/2 teaspoon vanilla
1 cup (120 grams) flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Half a fresh pineapple or 1/2 cup (105 grams) crushed pineapple
1/2 cup (80 grams) raisins
1/2 cup (50 grams) chopped walnuts
For Frosting:
1/8 cup melted butter
1 cup powdered sugar
1/2 teaspoon lemon juice
1/4 teaspoon vanilla
1/2 pound (125 grams) cream cheese
Directions:
For Cake:
Preheat oven to 350 F. (175 C.)
Hand grate carrots on medium gauge
Skin and core pineapple
Fine chop half of the meat and place in a sieve over a bowl to separate juice
Pour boiling water over raisins and then drain to remove any grit
Mix together eggs, salt, sugar and oil
Sift together flour, spices, baking powder and baking soda
Add dry ingredients to wet ingredients and incorporate
Add carrots
Add pineapple
Add raisins and nuts
If making cake, bake in two shallow tins
If make muffins, line tins with papers
Fill tins
Turn on fan feature of oven if available - provides more even baking
Bake 30 minutes for cake and 25 minutes for muffins
Remove from oven and let cool at least 1 hour before frosting
For Frosting:
Mix together butter and sugar
Add cream cheese, vanilla and lemon juice
Refrigerate for 1 hour before using
Enjoy! !בתיאבון
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