Monday, May 14, 2012

Carrot Cake

Hey guys I'm back!  It's been over a month since I last posted and it's mostly due to me cooking and eating the same types of food, mostly variations of braising different types of meat.  This past weekend though, a friend of mine asked if I can bring a carrot cake over to a dinner party so I thought I might as well blog it!

For each layer of the cake:

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • 3 cups grated carrots
  • 1 cup chopped walnuts

First combine together the eggs, oil, sugar, and vanilla

Should look like this when it's all mixed together.  If your brown sugar has clumps you should work the clumps out

Dump in the flour, baking soda, baking powder, salt, cinnamon and nutmeg

Fold in the dry ingredients.  The trick is to fold in the dry ingredients just enough that it's thoroughly mixed in.  If you work it too much you'll develop gluten strands and have a tougher cake.  I like to use a wire whisk to just work the dry ingredients and then fold it into the rest of the batter with a rubber spatula.

Dump in the carrots

Add the walnuts and fold it all together.
Pour into your buttered, 8 inch springform pan.

Here it is 350 F for about 75 min.  Each oven is a bit different so use a toothpick and test the centre of the cake to make sure it comes out dry.  The original recipe says to cook for 40-50 min but it wasn't near done for me at that point.
Let it cool for about 30 min. and then take it out of the pan.

Cut off the muffin top so you'll have the flat surface on top.  If you're really OCD you can measure all around the cake and mark the height with toothpicks so when you shave the top off it'll be level.  But I just eyeballed it and it looks ok to me.

Now the icing!  Mix together 1 block of cream cheese, 1/2 block of butter, 1 teaspoon of vanilla, and 3 cups of icing sugar.
After the cake is nice and cool, smear it on top.  Give it a nice thick layer.

Slap on that second layer.  You did bake a second layer didn't you?

Here's 1 layer of icing done.  You can see it's sitting on a lazy susan made for cakes.  It helps that you can spin the cake while icing it.  I put it in a fridge to firm up a bit and put on a 2nd layer.  I ended up making another batch of icing but it actually was too much.  Next time I'll probably try multiplying the original amount by 1.5 and it should be just right.

I couldn't get the brown cake not to show through the white icing on the side so I hid it by putting on a some chopped walnuts on the side of the cake.  Here's the finished product!

Yum!  I got a bunch of compliments.  Hopefully they were being truthful!

To give credit to the origonal recipie: I got it here:

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