Monday, February 21, 2011

Carrot Cake

Carrot cake is delicious and I've always wanted to make one. My dreams have finally came true, and last week I made one! I was baking a cake for a client's wife's birthday, and on the back of the cake flour box was a recipe for carrot cake. Thank you for lighting the fire under my butt cake flour. I owe you one!

Carrot Cake - adapted from Pillsbury's Surprise Carrot Cake

2 1/4 C cake flour
1 1/2 C sugar
2 TS baking soda
2 TS ground cinnamon
1/2 TS salt
1/2 TS ground ginger
3/4 C mayo - I used Best Foods canola mayo
3 eggs
6-8 medium sized carrots, finely grated
1 TB pure vanilla

Preheat oven to 350 degrees, spray 2 9 inch cake pans with cooking spray and set aside. Combine cake flour, sugar, baking soda, cinnamon, ginger, and salt in medium sized bowl, whisk together. In another bowl combine mayo, eggs, and vanilla. Add the flour mixture in 3 increments, whisking well after each addition. Whisk for 2 minutes, I know this may get tiring and make your hand hurt, but it's worth it. Plus,you'll get muscles ;)

Fold in the carrots, and divide batter between two pans. Bake 30-35 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes, remove from pan, and place on wire rack to cool completely.

Frost with this my favorite cream cheese frosting or your own. for mine, I doubled it, cut one of my cake in half, and had a triple layer, super tasty, carrot cake. I Decorate any way you like, and dig in!

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