Carrot purée cake
I adore carrot cake, the smell of carrots with cinnamon and nutmeg is a thing of wonder. I have made the regular carrot cake, made the kind with raisins and have always resisted the urge to make one with pineapple and coconut because I think these flavor so overpower the timid carrot.
This time I wanted to make a carrot cake because I wanted to try a white chocolate cream cheese frosting and I found one on online that used puréed carrots instead grated.
My kids just love the cake, they ate as soon as it came out of the oven and honestly I have none left to frost with the white chocolate frosting that I so badly wanted to try. I guess I just have to make another again. This recipe is a keeper, it is adapted from daringgourmet.com
Carrot purée cake
Ingredients
1/2 cup oil
1 1/2 cup dark brown sugar
2 eggs
1 cup carrot purée (made with a pound of carrot, steamed and puréed, or you can use canned)
1tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1 heaping tsp baking powder
1 1/2 cup flour (I actually did 1 cup all purpose and then 1/2 cup cake flour)
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
Preheat the oven to 350 degrees. Beat the oil and sugar till just combined, add the eggs and carrot purée. At this point add vanilla, cinnamon, nutmeg and the flour mixed with the baking powder. Lastly toss in the walnuts and raisins.
Pour it in a 8 inch square and bake for about 35-45 mins.
This time I wanted to make a carrot cake because I wanted to try a white chocolate cream cheese frosting and I found one on online that used puréed carrots instead grated.
My kids just love the cake, they ate as soon as it came out of the oven and honestly I have none left to frost with the white chocolate frosting that I so badly wanted to try. I guess I just have to make another again. This recipe is a keeper, it is adapted from daringgourmet.com
Carrot purée cake
Ingredients
1/2 cup oil
1 1/2 cup dark brown sugar
2 eggs
1 cup carrot purée (made with a pound of carrot, steamed and puréed, or you can use canned)
1tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1 heaping tsp baking powder
1 1/2 cup flour (I actually did 1 cup all purpose and then 1/2 cup cake flour)
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
Preheat the oven to 350 degrees. Beat the oil and sugar till just combined, add the eggs and carrot purée. At this point add vanilla, cinnamon, nutmeg and the flour mixed with the baking powder. Lastly toss in the walnuts and raisins.
Pour it in a 8 inch square and bake for about 35-45 mins.
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