In the mid-1990s when carrot cake first appeared on my radar, when it lastly emerged from its sandal-wearing exile and into the sugary lights of the mainstream, it seemed as absurd an thought as its contemporaries the pop tart and clear cola. I have tried several recipes-some were too greasy/oily for my taste, some had been also dense but this is just what I was looking for in a carrot cake! The larger pieces of carrot made by a meals processor may really develop a a lot more carroty taste. I produced the Ina Garten Lemon-Blueberry cake from a even though back and had to toss it since it was such an oily mess, which created me so sad because of all the excellent evaluations. Deb, just wanted to say that I created this cake today for a co-worker’s birthday tomorrow so I have not tasted it yet (despite the fact that I’ve tasted the components and they are DI-vine!).
Whenever I get married, my groom’s cake (yeah… in Texas, we have a cake for the guy) will be a carrot cake. Created this for easter for my family members as an 11” layer cake – I just utilized 1.5 occasions the amount of batter and frosting and it worked fine. For what it is worth, I applied only 1 cup of oil added half a can of drained shredded pineapple and made the cream cheese frosting w/ maple syrup. I’m just not telling them that they are carrot cakes even though cos they probably wont consume them if I do, LOL! My son’s roommate declined cake at initially but said yes to a teeny slice to be polite when I pressed.
I’ve added maple syrup to cream cheese frosting ahead of and had problems keeping the frosting pipable (is that even a word?) so I think I will have to try your recipe and see what I can learn. I’ve attempted a lot of carrot cake recipes that I’ve tucked away more than the years, and this is by far the most moist and flavorful. I produced a 3 layer cake with it and immediately after sitting out for 30 minutes, the prime layer began sliding off!
If you favor a smooth frosting, just sprinkle them on the cake after frosting it. OR, add the chopped pecans to your carrot cake prior to baking. My frosting turned out additional like icing so I added a bunch far more powdered sugar and I could not get it to thicken soon after hours in the fridge. I created the recipe as a round cake (3 layers as I have 8″ pans, not 9″) for my youngest daughter’s very first birthday. Hey deb, I made this on a rectangular loaf pan a couple days ago and no frosting, I just was craving carrot cake.
If anyone’s interested, I have here a post for the carrot-zucchini-yogurt (+molasses+wheat germ) muffins I just produced. Took what felt like a lifetime to grate 3 cups worth of carrots on the finest side of the grater box (did not support that I utilised mini-carrots so came terrifyingly close to grating off my fingers at each and every pass.) Was worth grating them super fine though simply because the texture of the finished cake was divine.
