Nutty Carrot Cake
After my chocolate test layer cakes in the tiny toaster oven...I decided to try a carrot cake. It is pretty dense and moist cake and probably should have stayed in about 10 minutes longer, but the toothpick test showed clean and therefore....baked. So, that's all one of the layers got...the second..I left a bit longer and it was probably better. The piece of parchment on the bottom peeled off easier and the bottom of the cake wasn't quite as sticky ...
The word on my oven is...it may be getting repaired on February 14th...yaaaayyyy!!!!
I'll be able to bake bread once again. This oven is just too tiny for that.
Here is the recipe for the carrot cake if you'd like to try it. I cut it from a magazine many years go.... but, use it all the time. Add or subtract as you like with spices and raisins . .....
NUTTY CARROT CAKE
3/4 cup butter
1 1/2 cups sugar
3 eggs
2 cups shredded carrots
1 tsp vanilla
1 1/2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt (there is plenty for me with just the salty butter)
1/2 cup milk
1/2 cup chopped nuts (we use walnuts...sometimes toasted)
........(we also like to toss in some raisins....and add some other spices too.... a smidge of Ginger, teensy "sprink" of Nutmeg and a bit of All Spice) all optional and to your own taste of course. Once you make it... you can decide which spices might enhance the flavour for your own palate.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until well blended. Add carrots and vanilla; mix well. Add combined dry ingredients alternately with milk..mixing well after each addition. Stir in nuts. Pour batter into a greased 9 inch tube pan or 9 X 13 inch cake pan. Or, two round 9 inch pans.
Bake at 350 F (180 C ) for 55 to 60 minutes for tube pan Only 45 to 50 minutes for 9 X 13 pan. Round pans take about 30 minutes. Test with toothpick for done-ness. Cool cake completely before frosting.
Cream Cheese Icing
1 125 gram pkg cream cheese
1 Tbsp. milk
1/2 tsp vanilla
3 cups sifted icing sugar (test every so often to determine how much to suit your own taste)
Combine softened cream cheese and several large spoonfuls of icing sugar; stir til well blended. (If you didn't sift the sugar there may be lumps..) Add vanilla, blend well; add more icing sugar .... add a tiny bit of the milk alternately with icing sugar making sure it does not get too runny. Barely a dribble of milk and you have to add another cup of sugar.. ... I prefer to maintain the cream cheesy taste and don't add nearly the amount of icing sugar or milk the recipe calls for. Check every so often to see how it tastes. Wait til cake is completely cool before frosting.
YUM!!!
Nutty Carrot Cake
After my chocolate test layer cakes in the tiny toaster oven...I decided to try a carrot cake. It is pretty dense and moist cake and probably should have stayed in about 10 minutes longer, but the toothpick test showed clean and therefore....baked. So, that's all one of the layers got...the second..I left a bit longer and it was probably better. The piece of parchment on the bottom peeled off easier and the bottom of the cake wasn't quite as sticky ...
The word on my oven is...it may be getting repaired on February 14th...yaaaayyyy!!!!
I'll be able to bake bread once again. This oven is just too tiny for that.
Here is the recipe for the carrot cake if you'd like to try it. I cut it from a magazine many years go.... but, use it all the time. Add or subtract as you like with spices and raisins . .....
NUTTY CARROT CAKE
3/4 cup butter
1 1/2 cups sugar
3 eggs
2 cups shredded carrots
1 tsp vanilla
1 1/2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt (there is plenty for me with just the salty butter)
1/2 cup milk
1/2 cup chopped nuts (we use walnuts...sometimes toasted)
........(we also like to toss in some raisins....and add some other spices too.... a smidge of Ginger, teensy "sprink" of Nutmeg and a bit of All Spice) all optional and to your own taste of course. Once you make it... you can decide which spices might enhance the flavour for your own palate.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until well blended. Add carrots and vanilla; mix well. Add combined dry ingredients alternately with milk..mixing well after each addition. Stir in nuts. Pour batter into a greased 9 inch tube pan or 9 X 13 inch cake pan. Or, two round 9 inch pans.
Bake at 350 F (180 C ) for 55 to 60 minutes for tube pan Only 45 to 50 minutes for 9 X 13 pan. Round pans take about 30 minutes. Test with toothpick for done-ness. Cool cake completely before frosting.
Cream Cheese Icing
1 125 gram pkg cream cheese
1 Tbsp. milk
1/2 tsp vanilla
3 cups sifted icing sugar (test every so often to determine how much to suit your own taste)
Combine softened cream cheese and several large spoonfuls of icing sugar; stir til well blended. (If you didn't sift the sugar there may be lumps..) Add vanilla, blend well; add more icing sugar .... add a tiny bit of the milk alternately with icing sugar making sure it does not get too runny. Barely a dribble of milk and you have to add another cup of sugar.. ... I prefer to maintain the cream cheesy taste and don't add nearly the amount of icing sugar or milk the recipe calls for. Check every so often to see how it tastes. Wait til cake is completely cool before frosting.
YUM!!!