Tag-Archive for » Moist «
To all my regular readers I will not be posting much over the next couple of weeks as I have family in town and also I am going away. So this will be one of my last posts for a little while but be sure to check back in as I will be back posting regularly soon. The recipe I am posting below is the best carrot cake recipe I have tried it comes out so moist and totally delicious. I tagged this one to make and am so glad I tried it as it is really something special. I am the first person to review this recipe but the chef has some great recipes so please be sure to check out more of her recipes when you click on the link. To view the original please click here.
Ingredients
4 Large eggs (may sub egg substitute)
1 1/2 Cups fruity olive oil
2 Teaspoons vanilla
1 1/2 Cups sugar (may sub Splenda)
1/2 Cup packed light brown sugar
2 Cups whole wheat flour (may sub white whole wheat)
2 Teaspoons baking soda
1 1/2 Teaspoons baking powder
1 1/2 Teaspoons salt
1 Tablespoons cinnamon
1/2 Teaspoon ground nutmeg
2 1/2 Cups cooked and pureed carrots (may sub baby food)
1 Cup chopped pecans or walnuts
1 Cup shredded sweetened coconut
1 (20 ounce) Can crushed pineapple, drained
Method
1. Beat the eggs in a large mixing bowl with an electric mixer, and add the oil while the mixer is running.
2. Add the vanilla, and then sprinkle in the sugars. You will have a thick, foamy, lemon-colored mixture.
3. Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl.
4. Add these dry ingredients to the eggs and oil in your mixing bowl, mixing to make a smooth batter.
5. Add the carrots and nuts, then the coconut and pineapple.
6. Pour the batter into greased and floured pan(s).
7. Bake at 350°F for the amount of time appropriate to the pan size (9×13 45-50 minutes; 3, 8 inch layers 30-35 minutes; or 2, 9 inch layers 35-40 minutes).
8. The cake is done when a tester inserted in the center comes out clean.
9. Cool completely on a wire rack.
10. Dust with confectioners’ sugar.
All photos taken by me unless otherwise stated.
I have been doing lots of cooking lately, what with Easter and the holiday’s. I have made several more of my own recipes but as I have had family in town I have not had the time to go through all the photos yet to post them. I will hopefully get around to doing this over the weekend and be able to post them next week. until them I give you another recipe made from one of my team mates for the swap I am in this month. This is an absolutely fabulous carrot cake recipe it is truly one of the most moist carrot cakes I have made. My whole family just kept raving about it from the flavour to how moist it was, to asking for the recipe and also please make it again soon. If you would like to read more reviews on this recipe please click here.
Ingredients
2 Cups flour
2 Teaspoons baking powder
1 1/2 Teaspoons baking soda
1 Teaspoon cinnamon
1 Teaspoon salt
2 Cups sugar (I added less just personal preference)
3/4 Cup vegetable oil
3/4 Cup applesauce
4 Eggs
2 Cups carrots, grated
1 (8 ounce) Can crushed pineapple (I drained mine)
1 Cup walnuts, chopped
Method
1. Preheat oven to 350 degrees.
2. Combine dry ingredients.
3. Add other ingredients.
4. Put in 9 x 13 cake pan or a little larger. (The cake pan will be very full.) Bake 30-40 minutes.
5. Frost with cream cheese frosting.
All photos taken by me unless otherwise stated.
