I know I promised you Cleansing Bars in my last post, but I just made this cake again and realized that I hadn't blogged about it yet. I forget sometimes that I've been a little absent around here for the last couple years. I'm working on that though.
So, on to the cake. I've actually made this cake at least four times, maybe five, in the past two years... and it has, along the way, become my "go-to" cake. The kind of cake that still turns out and tastes great even when you are sure you've blown it somehow. I like that kind of cake. I like it a lot. And more importantly, everyone who's tasted it seems to like it a lot too.
Some people don't like carrot cakes, probably because they tend to be quite dense, rich, and are packed heavily with carrots, nuts, and raisins. I quite like those cakes actually. But this cake... this cake might make converts of the carrot-cake-hating folks. This one is light, flavorful, not too sweet, and there isn't a walnut or raisin to be found within it's sweet confines.
The frosting I like to use with this cake is good and easy, maple-y sweet, and can optionally be loaded with chopped walnuts or pecans. Just don't do what I did the other day and try to use YouTube-inspired DIY powdered-sugar in your frosting. Just don't. Please promise me you won't.
I'm giving links to the recipes here because I didn't change a dang thing in either of them. They are perfect as is (and I am grateful to these ladies for sharing these tasty treats with us)!
Sigrid's Carrot Cake by Ree Drummond on Food Network
...and also on page 110-111 of The Pioneer Woman Cooks: A Year Of Holidays
Maple Pecan Frosting from Darla at her sweet blog Bakingdom
The frosting with the carrot cake recipe is very similar to this one but calls for cream cheese which I don't always have on hand. Also, I think the maple in this frosting tastes really really good with this particular cake!
...a coffee-flavored icing might be nice too.... hmm...
Note: The recipe for calls for baking this cake in a Bundt pan but you can do it in classic layers, sheet pan or muffin tin even. If you use any other shaped pan, just be aware of the baking time and check it before you think it'll be done. A shallower pan will take less time to bake than a Bundt; so will cupcakes.
So, on to the cake. I've actually made this cake at least four times, maybe five, in the past two years... and it has, along the way, become my "go-to" cake. The kind of cake that still turns out and tastes great even when you are sure you've blown it somehow. I like that kind of cake. I like it a lot. And more importantly, everyone who's tasted it seems to like it a lot too.
Some people don't like carrot cakes, probably because they tend to be quite dense, rich, and are packed heavily with carrots, nuts, and raisins. I quite like those cakes actually. But this cake... this cake might make converts of the carrot-cake-hating folks. This one is light, flavorful, not too sweet, and there isn't a walnut or raisin to be found within it's sweet confines.
The frosting I like to use with this cake is good and easy, maple-y sweet, and can optionally be loaded with chopped walnuts or pecans. Just don't do what I did the other day and try to use YouTube-inspired DIY powdered-sugar in your frosting. Just don't. Please promise me you won't.
I'm giving links to the recipes here because I didn't change a dang thing in either of them. They are perfect as is (and I am grateful to these ladies for sharing these tasty treats with us)!
Sigrid's Carrot Cake by Ree Drummond on Food Network
...and also on page 110-111 of The Pioneer Woman Cooks: A Year Of Holidays
Maple Pecan Frosting from Darla at her sweet blog Bakingdom
The frosting with the carrot cake recipe is very similar to this one but calls for cream cheese which I don't always have on hand. Also, I think the maple in this frosting tastes really really good with this particular cake!
...a coffee-flavored icing might be nice too.... hmm...
Note: The recipe for calls for baking this cake in a Bundt pan but you can do it in classic layers, sheet pan or muffin tin even. If you use any other shaped pan, just be aware of the baking time and check it before you think it'll be done. A shallower pan will take less time to bake than a Bundt; so will cupcakes.
Thanks for sharing.
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