Hi everybody!! I saw a delicious recipe for carrot cake on The Food Charlatan blog and thought I'd try it, with a few modifications. So, let's start!
First step: contemplation of our goal.
So, in the original recipe it calls for two cups toasted pecans, flavored oil (no idea what that is, I just used normal oil), and sour cream (I used Greek yoghurt because we had some).
I also put in twice as much pineapple. That was an accidental modification and I'd recommend just the normal amount of pineapple because then I had to add more flour.
1 cup white sugar
1 cup brown sugar
1 cup oil
1/4 cup Greek yogurt (I think this really made a difference in the flavor, YUM)
2 teaspoons vanilla
8 ounces crushed pineapple, with juice
2 cups flour, spooned and leveled
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
3 cups grated carrots. I had a bag of grated carrots, but it really seemed like the pieces were way too big so we ended up chopping them)
1 cup chopped walnuts, toasted (I was out of pecans and almost out of walnuts. Next time I'll use the two whole cups because I loved the crunch and there wasn't quite enough for the amount of pineapple.)
For the frosting:
The original recipe calls for 1 cup finely chopped pecans, toasted. I just couldn't see pecans in my frosting so I left them out. :P
3/4 cup (1 and 1/2 sticks) salted butter, soft
1 and 1/2 (8 ounce) packages cream cheese, soft (12 ounces total)
4 and 1/2 cups powdered sugar
6 tablespoons real maple syrup (I used Grade A)
1 and 1/2 teaspoons maple extract
1/4 teaspoon salt, or to taste
nuts and carrots for garnish
Instructions: preheat over to 350F.
Whisk all the dry ingredients.
Mix all the wet ingredients. (See all the pineapple? I still didn't clue in. Only later when I had carrot cake soup did I check my can and realize I'd used a 20 oz can instead of 8oz.)
Ednaaaaaaa!!!! She's very energetic in the spring and although it's not quite warm enough to go without a coat, she was ready to work!
Bake for 45-50 minutes in two 9 inch cake pans. Let cool for 20 minutes, carefully release the cake from the pans and flip onto a cooling rack. When perfectly cooled, trim, frost and assemble.
And a little reminder that The Pepper In the Gumbo is free for only a little while longer! 310 four and five star reviews! You can get it here
there's always the next in the series, plus three more, the last releasing later this month! I just loved this couple... When I reach the end of a series I always get sentimental as I look back at my first books with the first characters. *sigh*
Happy weekend, everybody!