I’m not entirely sure what enticed me to bake tonight but I’m sure it all started with a craving for something sweet.
I decided to try a spiced carrot cake to change things up from my pedestrian carrot cake. :)
Yes, I took a photo of my NEW measuring cups. You might be thinking "wow, what a nerd!" And you'd be right. :D They've got a mini lip that's handy for pouring things out. And they're from Chelsea Market in NYC so bam!
Carmen = happy
Went on a late evening trek to walmart for brown sugar, it took me awhile to walk. Got all my ingredients now and I’m ready to go!
Spiced Carrot Cake (from MarthaStewartLiving)
2½ cup flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
¾ tsp coarse salt
½ tsp ground ginger
¼ tsp ground nutmeg
1 cup unsalted butter, room temp
1 cup packed light-brown sugar
½ cup granulated sugar
3 large eggs
2 tsp pure vanilla extract
½ cup milk
1 lb carrot, shredded (2 ¾ cup)
There is an additional part to the recipe outlining a cream cheese frosting with pecans. However, I’m deathly allergic to pecans…plus I wanted a “light” cake so I skipped the frosting entirely. (check out the other time I used carrots in my mini carrot cupcakes! :D)
- Preheat oven to 350oF. Butter 3 9-inch round cake pans
- Line bottoms with parchment paper, butter again.
- Dust with flour, shake off excess.
- In a large bowl, mix flour, baking powder / soda, cinnamon, salt, ginger, nutmeg.
- In a large bowl, beat butter & sugars on medium speed until pale & fluffy, 4 min.
- Add eggs, one at a time, beating well after each addition, 3 min.
- Add vanilla, milk, carrots; beat until well combined, 2 min.
- Reduce speed to low. Slowly mix in flour mixture.
- Divide batter evenly amongst pans.
- Bake, rotating pans halfway through, until golden brown, 30 min.
- Let cool in pans on wire rack for 15 min. Run a knife around edges of cake to loosen it, turn out cakes onto the rack.
- Turn right side up, cool completely.
- If frosting: trim rounded top of 2 cakes using a serrated knife.
- Place one trimmed cake, cut side up, on serving platter.
- Spread 1 cup of frosting over the cake. Top with 2nd trimmed cake, cut side down.
- Spread 1 cup of frosting over cake. Top with last cake.
- Spread remaining frosting over top and sides.
- Refrigerate 1 hour (or up to 1 day, covered) before serving.
I began by sifting all the dry ingredients together first.
Next, as is common in cupcake and frosting/buttercream procedures (see step 4), comes the creaming of the butter & sugar. Always gratifying to see the lightness you get in the end!
Remember, eggs are added in one at a time! This ensures consistency in the texture and smooth blending. Then the other liquids go in.
And of course the carrots! I used the food processor attachment for my blender (which proves to be of great use almost daily!) and got my carrot bits pretty quickly. Flour mixture takes a trip into the batter.
And then it’s off to the pans and oven! I chose to make 2/3 of the recipe so that amounted to one overflowing 9-inch cake pan and 4 ramekins.
|Hot water bath for the ramekins just because I'm paranoid like that! :D|
Nice colour on the cake. It smelt so good I wanted to eat it right then and there!
Instead, I waited until the next morning when everyone was awake. It came as a great surprise to me that although I left it uncovered, the cake still remained incredibly moist.
The spiced carrot cake was definitely a hit. No doubt a recipe to keep for future use. :D There was just the right amount of spice and just so you know, it’ll still tastes great even if you reduce the amount of sugar by a couple of tbsp.
|Dusted with icing sugar and garnished with some freshly chopped sticks of carrot. Yeah I really didn't want to frost it.|
4.5 out of 5 NOMsnomnomnomnomnoh