Two great carrot cake recipes become one :)

(originally made 4/2011)

I've never been a fan of carrot cake, but back in February, Red Savage posted a recipe for Free Form cupcakes that I just kept going back to.
http://community.tasteofhome.com/forums/p/819297/6996436.aspx#6996436 I loved that it had no nuts in it, and how it was easy portion control.   I also saw another cake on FoodGawker, and I loved the idea of adding Crystallized Ginger and orange.  
 http://sweetapolita.com/2011/04/zingy-orange-ginger-carrot-cake-with-white-chocolate-icing/
I started with the recipe Red shared, but added 3T chopped crystallized ginger, zest and chopped segments from half a large orange.  Time got away from me, so I ended up bagging the free form part and I pulled a can of cream cheese frosting from the cabinet.     Both guys loved it and I did too.     :)

Thanks so much to Red for posting the recipe and go check out the Sweetapolita blog!



                     
* Exported from MasterCook *

                            Combo Carrot Cake


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  flour
  2               cups  sugar
  2                tsp  baking soda
  2                tsp  cinnamon
                        a dash of salt
  1 1/2           cups  vegetable oil
  4                     eggs
  1                tsp  vanilla
  3               cups  raw grated carrots (grated medium to small -- not big size on box grater)
3        Tablespoons  crystallized ginger -- chopped
                        zest of half an orange
                        segments from half an orange -- chopped

Prep. Line a 9 x 13 inch sheet cake pan with foil and grease foil. Grate carrots (easiest just to do this with the food processor.)

Step 1. Sift dry ingredients (flour, sugar, baking soda, cinnamon, salt) three times.
Step 2. Put dry ingredients in bowl of stand mixer. Add oil slowly while mixer runs. Beat for 8-10 minutes on medium.
Step 3. Add eggs one at a time. Stir in vanilla. Fold in carrots.
Step 4. Bake for 50 minutes at 350 degrees F.
Step 5. Let cake cool on rack, then cut out circles with circle cookie cutter.

 
Cream Cheese Frosting
Ingredients:
4 oz. Cream Cheese
1/4 cup butter
1/2 tsp vanilla
1/2 lb powdered sugar

Instructions. Cream butter and cream cheese, add vanilla and sugar. Beat until creamy.

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