Carrot Cake

[bill_schubert]

Off to the store shortly to buy carrots.  Dana loves carrot cake and we both love spice cake and she happens to have a birthday on Wednesday.  Convenient, you say?  

Yup.  I found a recipe on Bon Appetit that looks good as any.  Way too many choices so I just picked this one.  Good reviews but for people who said it was too sweet.  I don't think that is much of a problem for us. 

I've got everything but carrots and cream cheese so quick trip to the store and I'll bake today just in case there is a problem and I need a do-over.

I can taste it already.

Comments

[ghost-light.livejournal.com]

That sounds really good!

[sunshine-two.livejournal.com]

there's a carrot cake recipe that includes crushed pineapple. It's absolutely delicious and keeps the cake moist. For your future recipe hunts.

[bill-schubert.livejournal.com]

I saw that. And one that has carrot puree for the same reason. We'll see how this does. I'd still deciding how to shred the carrots so they are small enough to cook.

[sunshine-two.livejournal.com]

I just use a grater.

[sunshine-two.livejournal.com]

one of these: https://www.wayfair.ca/Cuisinox--Cuisinox-Box-Grater-GRA41862-L1042-K~CNX1211.html?refid=GX417435939076-CNX1211&device=c&ptid=474945152331&targetid=aud-835011429736:pla-474945152331&network=g&ireid=28035242&gclid=EAIaIQobChMI0MKIxqW-9AIVS-rtCh0LRwSCEAQYAyABEgLiQPD_BwE

[bill-schubert.livejournal.com]

Yeah, I've got something similar. Trying to grate the pieces pretty small so they will cook better and stay moist. We'll see.

[mairi-dubh.livejournal.com]

Box grater --- from long experience and many, many carrot cakes.

By the way, most carrot cakes don't sit around long enough to get dry, and they're using a cooking oil as the fat ( yes, I know: egg yolks in the eggs, but a carrot cake uses a great deal of cooking oil) and yours will be fine.

Usually the critical thing is the ratio of flour to egg (in fruitcakes, for the most part ) or wet to dry, but unless your recipe (which I haven't read, yet, but I'll go do that) is poorly balanced or the carrots are unusually dry, which can happen as I'm sure you already know, it 'll be fine and if you have any worries, then place a piece of deli paper or wax paper over the cut surface/s between portioning out another serving.

ETA: I meant, use deli paper or wax paper if the cake is going to sit half a day or longer after servings have been cut from it. I'm assuming you'll make a 2-layer cake or a 3-layer one.

I'll be interested in hearing how you like the spices.

[sleepybadger.livejournal.com]

I love carrot cake myself. Let us know how it turns out!