Week 12
Carrot Cake
Ingredients
4 eggs
3/4 cup vegetable oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
1/4 teaspoon nutmeg
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
3 cups grated carrots
1/2 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
2. In a large bowl, beat together eggs, oil, applesauce, white sugar, brown sugar and 3 teaspoons vanilla. Mix in flour, nutmeg, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pans.
3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
My Review
We were in need of a cake to celebrate our home's 5th birthday (more on that later) so I decided on carrot cake. It's something that I love to eat but have never made from scratch before. Also, with Easter coming up next Sunday it seemed seasonally appropriate.
Was it good? You better believe it! Donald even called me 'a domestic goddess' when he came in the house and smelled the delicious aroma coming from the oven. And the taste....oh the taste!!! It was every bit as good as the smell....no...better than the smell. Thick, moist, and flavorful.
Two thumbs up from every member of the Sorenson family!
Carrot Cake
Ingredients
4 eggs
3/4 cup vegetable oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
1/4 teaspoon nutmeg
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
3 cups grated carrots
1/2 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
2. In a large bowl, beat together eggs, oil, applesauce, white sugar, brown sugar and 3 teaspoons vanilla. Mix in flour, nutmeg, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pans.
3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
My Review
We were in need of a cake to celebrate our home's 5th birthday (more on that later) so I decided on carrot cake. It's something that I love to eat but have never made from scratch before. Also, with Easter coming up next Sunday it seemed seasonally appropriate.
Was it good? You better believe it! Donald even called me 'a domestic goddess' when he came in the house and smelled the delicious aroma coming from the oven. And the taste....oh the taste!!! It was every bit as good as the smell....no...better than the smell. Thick, moist, and flavorful.
Two thumbs up from every member of the Sorenson family!
