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July 21, 2004

Carrot Cake

Carrot Cake
Quite frequently I get the urge to bake. This is a great thing of course until I am faced with the actual baking. My oven is not really an oven and the food processor does not really process, though it sure takes up a lot of space on the shelf. As my mother often says, I do not have the kitchen I deserve. Nonetheless, I churned out a really delicious carrot cake yesterday. The recipe combines three I've found:

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots

10 ounces cream cheese, room temperature
3 tablespoons unsalted butter, room temperature
2 cups powdered sugar
1/4 cup pure maple syrup

For cake: Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Cool cakes completely.

For icing: Beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.

I made one cake in a 9 in spring form pan and three mini one in 8 oz. ramekins.

Posted by talia at July 21, 2004 9:35 AM