I’ve been making it, decorating it, giving it away and eating it. So much so that I almost forgot to write about it.
Seriously, I have this great calendar that tells me what “DAY” it is each day. Apparently, July 20th was Cake Day. As I have mentioned, a lot, I love cake. So why wouldn’t I bake and write about it? The 10thAnniversary of the Hadassah group I belong to and my daughter’s best friend’s birthday also happened to be around that date, so I baked the fabulous chocolate cake written about in April 2017 and I made a wonderful Carrot Cake.
Let me tell you, Carrot Cake comes with a lot of opinions. Do you used nuts? What kind of nuts? Do you do a cream cheese frosting, and do you put butter in yours? In my house you would NEVER put fruit in something baked. In other homes you might add pineapple chunks to your carrot cake. All this to say that even though I happen to love my recipe, make it your own.
Mine is “original” after years of adapting all the family recipes and magazine recipes I’ve tried. I used to buy the pre-shredded carrots, and they work fine. Now I like to make a really fine shred in my own processor. I like the taste of fresh carrot, but I don’t want a big piece to wander into my bite of cake. I do put a stick of butter in my frosting. I think it adds a richness. If you want to add nuts, I’d go with pecans. Walnuts are also a good addition, but almonds might be nice too.
See what I’m doing here? My recipe is a great base. If you make it as is, you will love it. But make it your own and start a new tradition. Most of all ENJOY!!!!
Preheat oven to 350°. Prepare 3 9" round pans with butter and flour
In a large bowl whisk together flour, sugar, baking soda, cinnamon and salt.
Add eggs and canola oil, use a hand mixer and blend until just combined.
Add carrots. This is where you can add nuts or fruit.
Pour into prepared pans and bake for 30-40 minutes, until tester comes out just clean. Do not over bake.
Let cool in pans for 5 minutes then cool completely before frosting.
Cream Cheese Frosting
Using the paddle attachment of a stand up mixer, blend cream cheese, butter and vanilla until fluffy. Slowly add powdered sugar until combined. be sure to re-mix after scraping down sides.
When cakes are completely cool, frost generously. I made white chocolate curls to decorate, you can also buy them.
Growth comes in so many forms and even when you are not looking. Recently, I overheard women talking about red velvet cake, at the farmer’s market. Okay let’s be honest, I was totally eavesdropping. Anyway, one of them was looking for beets because she wanted to make an authentic, old-fashioned red velvet cake. I said that my recipe was the best (with food coloring) and we started laughing. She asked for my recipe and I quickly said, “It’s on my blog.”.
I was inspired to make my red velvet cake too. I was in the grocery store and wanted to just confirm that I had all the ingredients. I pulled up my blog, on my phone. Wait, what? All the ingredients are carefully listed and then no directions. Ugh! This was one of my first posts with a new recipe template, and I was learning how to input everything. How many of you came here and couldn’t figure out what the heck I was thinking?
So, in the interest of accuracy, I am reposting the red-velvet cake recipe. I’ve included, in the side notes, for making it with beets, instead of food coloring. In this day and age, it is super important to make the healthy choices that feel good for you and your family. I hope you enjoy this recipe!
Preheat oven to 350°. Prepare 2 or 3 cake pans with butter, flour and parchment paper.
Beat shortening, until fluffy. Gradually add sugar, then eggs. Stir in food coloring and vanilla.
Combine flour, salt, and cocoa powder in medium bowl. In another bowl combine buttermilk, vinegar and baking soda. Don't be alarmed, it will bubble.
Alternating with buttermilk mixture, add flour mixture to shortening mixture. Beat Well for 2 minutes on medium speed.
Pour into prepared cake [ans and bake for 25 minutes or until tester comes out, almost, clean.
Cream Cheese Frosting
Beat all ingredients together until fluffy. It is easier to spread while still soft. Refrigerate before serving
Okay stay with me here this can get a little complicated. Using the ingredient changes noted, on the side, prepare as follows.:
1- Combine beet puree, buttermilk, vinegar, lemon juice and vanilla in food processor, until smooth.
2- Beat together, until fluffy, shortening and butter. Then add eggs, one at a time.
3- Sift dry ingredients together.
4- Alternating with beet mixture, fold flour mixture into butter mixture until all ingredients are well blended.
5- Pour into prepared pans, as above, and bake at 350° for 20 minutes, until tester comes out, almost, clean.