I work with a crazy old lady, and today is her ten millionth birthday.
She loves carrot cake, so I decided to make several to take into work tonight. I couldn't find another carrot cake recipe here, so I thought you might like to watch.
Now, you'll be seeing double this time, because I'm making two cakes, but I figured you would only want a recipe for one. So here's what you'll need:
Cake:
3 medium-sized carrots, peeled
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup corn oil
3 eggs, lightly beaten
2 teaspoons vanilla
1 cup chopped walnuts
1 cup shredded coconut (sweetened variety)
3/4 cup canned crushed pineapple, drained
Frosting:
8 ounces cream cheese, softened
6 tablespoons butter, softened
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
2 tablespoon lemon juice
Peel your carrots, and roughly chop 2 of them.
Throw the chopped carrots in a pot and cover with water, and simmer for about 10 minutes.
And shred their friend, and set aside.
Drain the carrots that were simmering, and throw in a food processor or blender, and puree that shit.
Sift the flour, sugar, baking soda and cinnamon into a large bowl. Sifting helps the flour absorb more of the liquid, and makes for a moister, softer cake. Add the oil, eggs and vanilla; beat well. Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.
Take whatever you're cooking it in. You can do in in a glass baking dish, or like me, taking 2 9-inch round foil cake pans, to make a 2-layer cake. Grease you pan, and line with parchment or wax paper. Grease that shit, too.
Now, throw into a 350F oven. The cooking time depends on what you're cooking it in. Mine took about 40 minutes. Since my stove is gas, I rotated the cakes between the middle shelf and the top shelf, to maintain regular temperatures. You'll know it's done with a toothpick comes out clean, when sticking it down into the cake. Cook them on a rack for ten minutes:
After 10 minutes, flip your cake out onto the rack. You might need to run a thin knife around the edge of the pan to loosen it, but for the most part it should plop right out. Let cool completely.
Fuck yeah, look at that!
Awesome. Now, let's make some frosting.
Put your softened butter and cream cheese into a large mixing bowl, and mix well.
Slowly add your confectioners sugar, while mixing.
Don't do like I did, and start mixing too fast:
Add your vanilla, and lemon juice. Mix, and you've got icing.
Ice your cake dependant on what type you made. If it's two like mine, you'll put one on a platter, ice the top, and lay the second on that. Then ice the whole thing.
I won't show you a final product because, well, I royally suck at icing cakes. I always have. Whenever someone makes a salty comment about it, I just tell them to taste it.
She loves carrot cake, so I decided to make several to take into work tonight. I couldn't find another carrot cake recipe here, so I thought you might like to watch.
Now, you'll be seeing double this time, because I'm making two cakes, but I figured you would only want a recipe for one. So here's what you'll need:
Cake:
3 medium-sized carrots, peeled
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup corn oil
3 eggs, lightly beaten
2 teaspoons vanilla
1 cup chopped walnuts
1 cup shredded coconut (sweetened variety)
3/4 cup canned crushed pineapple, drained
Frosting:
8 ounces cream cheese, softened
6 tablespoons butter, softened
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
2 tablespoon lemon juice
Peel your carrots, and roughly chop 2 of them.
Throw the chopped carrots in a pot and cover with water, and simmer for about 10 minutes.
And shred their friend, and set aside.
Drain the carrots that were simmering, and throw in a food processor or blender, and puree that shit.
Sift the flour, sugar, baking soda and cinnamon into a large bowl. Sifting helps the flour absorb more of the liquid, and makes for a moister, softer cake. Add the oil, eggs and vanilla; beat well. Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.
Take whatever you're cooking it in. You can do in in a glass baking dish, or like me, taking 2 9-inch round foil cake pans, to make a 2-layer cake. Grease you pan, and line with parchment or wax paper. Grease that shit, too.
Now, throw into a 350F oven. The cooking time depends on what you're cooking it in. Mine took about 40 minutes. Since my stove is gas, I rotated the cakes between the middle shelf and the top shelf, to maintain regular temperatures. You'll know it's done with a toothpick comes out clean, when sticking it down into the cake. Cook them on a rack for ten minutes:
After 10 minutes, flip your cake out onto the rack. You might need to run a thin knife around the edge of the pan to loosen it, but for the most part it should plop right out. Let cool completely.
Fuck yeah, look at that!
Awesome. Now, let's make some frosting.
Put your softened butter and cream cheese into a large mixing bowl, and mix well.
Slowly add your confectioners sugar, while mixing.
Don't do like I did, and start mixing too fast:
Add your vanilla, and lemon juice. Mix, and you've got icing.
Ice your cake dependant on what type you made. If it's two like mine, you'll put one on a platter, ice the top, and lay the second on that. Then ice the whole thing.
I won't show you a final product because, well, I royally suck at icing cakes. I always have. Whenever someone makes a salty comment about it, I just tell them to taste it.