Try this Carrot Cake recipe, or contribute your own.
Suggest a better descriptionNOTE: this varies by what I have on hand, and adds depth to the flavor rather than being a distinct taste on its own. Among my favorites are OJ, calvados and cider. I sometimes use a couple at once -cinnamon schnapps and OJ was a nice combo- and I usually add a couple Tb lemon juice too, to bring out the other flavors. Preheat oven 350 degrees. Grease and flour pans -I usually make it in a large sheet cake pan or in a bundt pan, with the excess as cupcakes or a small loaf. Mix or sift 2 1/4 c flour with the salt, baking soda and powder, and spices together in a small bowl (Im lazy -I dont bother to sift them, just stir with a fork to blend evenly). In a separate large bowl, blend together the oil and sugar. Beat in the eggs, adding each one separately. Mix in the vanilla and liquid of choice. Add the flour mixture, beating thoroughly to blend. Mix in the grated carrots. The batter should be pourable but not thin and runny. To make it so, at this point I usually have to add a bit more flour, but it depends on the liquid used -some are thicker than others, and sometimes Im a bit too generous in pouring. I wait until after the carrots to adjust the flour, because theres extra liquid there too, which can vary by the age of the carrots. Basically you want the consistancy about like hand lotion. As I said, pourable, but not thin and runny (sorry, I cook by taste, look and feel more than precise measurements). Not getting it perfect really only effects baking time and rising, and this is a heavy, dense cake rather than a light and fluffy one, so less rising is not a crisis. Stir in raisins and/or nuts, if used (note: a good variation, if you have the time, involves soaking the raisins in the flavoring liquid for several hours before using them). Pour into prepared pan(s) and bake until a knife inserted in the center comes clean. This is about an hour for the bundt pan, more like 40-45 min for the sheet cake. Remove from oven and cool on a rack (if using a bundt pan, set pan at an angle on its side). Frost with standard cream (yell if you want or need a recipe) cheese frosting or (my preferrence) a lemon or orange and confectioners sugar glaze The large quantity of carrots makes this a moist cake, that keeps well. I usually store it in the frig, wspecially if using the cream cheese frosting. Posted to EAT-L Digest by Kim Malo
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Serving Size: 1 Serving (1946g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4068 | ||
Calories from Fat: 2368 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 263.1g | 351 % | |
Saturated Fat 43.1g | 215 % | |
Monounsaturated Fat 141.6g | ||
Polyunsanturated Fat 59.7g | ||
Cholesterol 4230mg | 1302 % | |
Sodium 4646.3mg | 160 % | |
Potassium 1428.2mg | 38 % | |
Total Carbohydrate 314.3g | 92 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 312.7g | ||
Protein 126.5g | 181 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4068
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