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| Waffles we had for breakfast... |
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| The last one was a little holey... good thing for a Sunday right?! |
So we found this recipe for a carrot cake and its not bad!
Carrot Cake
3/4 cups vegetable oil
1 3/4 cups (14 ounces) sugar
4 large eggs
1 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
2 teaspoons baking soda
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
6 cups (11 1/2 ounces) finely grated carrots
1 1/2 cups (5 3/4 ounces) chopped pecans or walnuts
Preheat the oven to 350°F. Lightly grease two 9" round layer pans, or one 9" x 13" pan.
Beat together the oil, sugar, salt, eggs, and spices. Mix the flour with the baking soda, and stir in. Add the carrots and nuts, and mix until just blended. Pour into the prepared pan(s).
Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. (If you're using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool.
(I used cake flour instead of all-purpose flour)
1/2 teaspoon ginger
1/4 teaspoon cloves
2 teaspoons baking soda
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
6 cups (11 1/2 ounces) finely grated carrots
1 1/2 cups (5 3/4 ounces) chopped pecans or walnuts
Preheat the oven to 350°F. Lightly grease two 9" round layer pans, or one 9" x 13" pan.
Beat together the oil, sugar, salt, eggs, and spices. Mix the flour with the baking soda, and stir in. Add the carrots and nuts, and mix until just blended. Pour into the prepared pan(s).
Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. (If you're using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool.
(I used cake flour instead of all-purpose flour)
http://www.kingarthurflour.com/recipes/king-arthurs-carrot-cake-recipe
The recipe above has been modified from the above link!
AND The OH so yummy frosting...
Cream Cheese Frosting
THIS FROSTING IS AMAZING!!! If I do say so :)
Makes about 3 cups, Enough to fill and ice one 9 Inch cake.
16 ounces cream cheese
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 teaspoon pure vanilla extract
2 cups powdered sugar, sifted
1. Put the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachement and paddle at medium speed until creamy, approximately 30 seconds.
2. With the motor running, pour in the vanilla and paddle for 30 seconds. Add the sugar, a little at a time , and mix until smooth, approximately 1 minute after the last addition.
3. Use right away, or refrigerate in an airtight container for up to 2 days.
THIS FROSTING IS AMAZING!!! If I do say so :)
Makes about 3 cups, Enough to fill and ice one 9 Inch cake.
16 ounces cream cheese
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 teaspoon pure vanilla extract
2 cups powdered sugar, sifted
1. Put the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachement and paddle at medium speed until creamy, approximately 30 seconds.
2. With the motor running, pour in the vanilla and paddle for 30 seconds. Add the sugar, a little at a time , and mix until smooth, approximately 1 minute after the last addition.
3. Use right away, or refrigerate in an airtight container for up to 2 days.
This came from the book by the Cake Boss " Stories and Recipes from Mia Famiglia"
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| With some cheese... |
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| And Salsa... not my favorite brand... but we gave it a try :) |
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