{"id":7399,"date":"2021-01-04T11:59:12","date_gmt":"2021-01-04T16:59:12","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=7399"},"modified":"2024-04-01T20:59:02","modified_gmt":"2024-04-02T01:59:02","slug":"carrot-cake","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=carrot-cake","title":{"rendered":"Carrot cake"},"content":{"rendered":"

I have officially found a better recipe for carrot cake, here it is: it is a mix of my mother in law’s recipe and one I found in a southern food magazine. Yes there is oil in it, but you cannot taste it. This cake requires three steps: the cake, the glaze and the icing. The glaze used on the “just out of the oven” cakes is delicious and adds a butterscotch flavour but it is not essential.
\nI will still use this cake to make the garden cake, although I will not make layers as it is one large rectangle.
\n<\/h2>\n

Ingredients<\/h3>\n
\n
Cake<\/div>\n
2<\/span> cups<\/span> All purpose flour <\/span><\/div>\n
2<\/span> tsp<\/span> Baking soda<\/span><\/div>\n
½<\/span> tsp<\/span> Salt<\/span><\/div>\n
1<\/span> tsp<\/span> Cinnamon<\/span><\/div>\n
1<\/span> tsp<\/span> Nutmeg<\/span><\/div>\n
3<\/span> <\/span> Large eggs<\/span><\/div>\n
2<\/span> cups<\/span> Sugar<\/span><\/div>\n
¾<\/span> cup<\/span> Vegetable oil <\/span><\/div>\n
¾<\/span> cup<\/span> Buttermilk<\/span><\/div>\n
2<\/span> tsp<\/span> Vanilla<\/span><\/div>\n
2<\/span> cups<\/span> Grated carrots<\/span><\/div>\n
8<\/span> oz<\/span> (one can) Crushed pineapple, well drained<\/span><\/div>\n
1<\/span> cup<\/span> Flaked coconut<\/span><\/div>\n
1<\/span> cup<\/span> Chopped or not nuts (pecans, walnuts or almonds)<\/span><\/div>\n
1<\/span> cup<\/span> Raisins<\/span><\/div>\n
Buttermilk glaze<\/div>\n
1<\/span> cup<\/span> Sugar<\/span><\/div>\n
1 ½<\/span> tsp<\/span> Baking soda<\/span><\/div>\n
½<\/span> cup<\/span> Buttermilk<\/span><\/div>\n
½<\/span> cup<\/span> Butter<\/span><\/div>\n
1<\/span> tbsp<\/span> Light corn syrup<\/span><\/div>\n
1<\/span> tsp<\/span> Vanilla (or Bourbon)<\/span><\/div>\n
Cream cheese frosting <\/div>\n
¾<\/span> cup<\/span> Butter (softened) <\/span><\/div>\n
12<\/span> oz<\/span> Cream cheese (softened) <\/span><\/div>\n
3<\/span> cups<\/span> Icing sugar(sifted)<\/span><\/div>\n
1 ½<\/span> tsp<\/span> Vanilla<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
Cake<\/div>\n
\n
\n

Preheat oven to 350\u00b0F<\/p>\n<\/div>\n<\/div>\n

\n
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Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.<\/p>\n<\/div>\n<\/div>\n

\n
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Stir together first 5 ingredients.<\/p>\n<\/div>\n<\/div>\n

\n
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With electric beater, beat eggs and next 4 ingredients at medium speed until smooth.<\/p>\n<\/div>\n<\/div>\n

\n
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Add flour mixture, beating at low speed until blended. <\/p>\n<\/div>\n<\/div>\n

\n
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Fold in carrot and next 4 ingredients. <\/p>\n<\/div>\n<\/div>\n

\n
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Pour batter into prepared cake pans.<\/p>\n<\/div>\n<\/div>\n

\n
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Bake at 350\u00b0 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.<\/p>\n<\/div>\n<\/div>\n

\n
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If using the glaze, drizzle it evenly over cakes as soon as they come out of the oven;
\nCool in pans on wire racks 15 minutes.
\nRemove from pans, and cool completely on wire racks. It’s important to cool the cakes completely before frosting, otherwise the frosting will just melt right off.<\/p>\n<\/div>\n<\/div>\n

Buttermilk glaze<\/div>\n
\n
\n

Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat.
\nBoil, stirring often, 4 minutes.
\nRemove from heat, and stir in vanilla (or other flavouring).<\/p>\n<\/div>\n<\/div>\n

Cream cheese frosting<\/div>\n
\n
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Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.<\/p>\n<\/div>\n<\/div>\n

\n
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Spread Cream Cheese Frosting between layers and on top and sides of cake. Decorate with toasted coconut and nuts, or marzipan vegetables if making the garden cake, the options are endless.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":7902,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[56],"class_list":["post-7399","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-desserts"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/7399","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7399"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/media\/7902"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7399"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=7399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}