Wednesday, February 22, 2012

Carrot Cake

It is a beautiful winter's day in the Queen City, except it does not feel quite like winter - it feels like spring. Today it reached a warm 70 degrees. I have been sitting in the kitchen working, with the porch door open, listening to the birds chirping, and smelling this carrot cake I have in the oven.

No, I have not fallen off the sugar-free wagon; I'm not going to partake in the carrot cake. But my sister is here this week and my stove is back in working condition; so I wanted to break it back in, so to speak. It used to be so hard to bake and maintain my sugar free status while smelling the aroma of sweet treats wafting through the house. But today I am not even tempted.

Now what I am tempted to do is stop working and go for a walk out in this beautiful sunshine. I would get so much accomplished if every day was this peaceful.

Carrot Cake

1 c pecans (or walnuts)
1 lb carrots
2 c all purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
1/2 tsp nutmeg
1 c vegetable oil
1/2 c buttermilk
1 1/2 tsp pure vanilla
1 tsp brandy
4 large eggs
2 c sugar

Preheat oven to 325. Line 3 cake pans with parchment paper. Set aside.

Spread nuts on baking sheet and toast for 6-8 minutes, until fragrant. Using a food processor, chop nuts and carrots (until carrots are shredded).

In a medium sized bowl, whisk the flour, baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk the oil, buttermilk, and flavorings.

In a mixing bowl, beat the eggs and sugar at a very high speed until pale, approximately 5 minutes. Beat in the liquid ingredients until combined. Fold in the dry ingredients just until moistened. Fold in the carrots and nuts.

Divide batter between pans an bake for 45-60 minutes, until toothpick comes out clean. Let cakes cool for an hour on rack.


2 sticks unsalted butter, softened
2 8-oz packages Philadelphia Cream Cheese, softened
1 tbsp pure vanilla
Dash of brandy
2 c confectioners sugar

In a large mixing bowl, beat the butter and cream cheese at high speed until light and fluffy, approximately 5 minutes. Beat in the flavorings. Slowly incorporate confectioners sugar at low speed. Increase to high speed and beat for 3-5 more minutes, until light and fluffy.

Frost cake and serve.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

No comments:

Post a Comment