Friday, February 26, 2010

Friday's Recipe

Spring is around the corner & I am in the mood for a delicious Carrot Cake. I'm not really a big carrot cake fan, but there are times when I find myself craving the spicy moist cake, topped with creamy cream cheese frosting, and this weekend is one of them.
Yum Yum...enjoy this recipe from Stephanie Jaworski at Joy of Baking.

Carrot Cake Recipe:


1 cup (100 grams) pecans or walnuts, toasted and coarsely chopped

3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)

2 cups (280 grams) all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

4 large eggs

1 1/2 cups (300 grams) granulated white sugar

1 cup (240 ml) safflower, vegetable or canola oil

2 teaspoons pure vanilla extract

Note: For a moister carrot cake, add 1/2 cup of crushed pineapple (well drained) or applesauce to the batter when you add the oil and vanilla extract. You may have to bake the cake a few minutes longer.

Note: This cake can be baked in a 9 x 13 x 2 inch (23 x 33 x 5 cm) pan. Just increase the baking time to between 30 to 40 minutes

Find the entire recipe here:


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Brimful Curiosities said...

My grandma made a carrot cake for her own 90th birthday this past week. She said she had never made one her entire life and thought now was a good time. So funny! It was delicious and moist.