Carrot Cake
Dec 11th, 2009 by admin

Ingredients:
1 1/2 cups sugar
1 cup vegetable oil
3 large eggs
2 cups all-purpose flour*
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups shredded carrots (5 medium)
1 cup coarsely chopped nuts
2 1/2 cups Cream Cheese Frosting -- (see recipe), if desired

Directions:
Heat oven to 350º. Grease bottom and sides of rectangular pan, 13 × 9 × 2 inches, or 2 round pans, 8 × 1 1/2 or 9 × 1 1/2 inches, with shortening; lightly flour.

Mix sugar, oil and eggs in large bowl until blended; beat 1 minute. Stir in remaining ingredients except carrots, nuts and Cream Cheese Frosting; beat 1 minute. Stir in carrots and nuts. Pour into pan.

Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Frost rectangle or fill and frost layers with Cream Cheese Frosting.


Easy Carrot Cake Recipe
Aug 5th, 2009 by admin

Carrot Cake

Easy Carrot Cake Recipe

Ingredients:
3 1/2 cups brown rice flour, (or spelt flour)
1 tablespoon flax seeds, ground
4 tablespoons tapioca, finely ground
3/4 teaspoon sea salt
1 tablespoon baking powder, (double acting)
1/2 cup canola oil
2 tablespoons prune puree
2 tablespoons applesauce, unsweetened
1 1/2 cups maple syrup
1 1/2 tablespoons vanilla extract
14 ounces coconut milk, (or water)
1/4 cup water
2 1/2 cups shredded carrots
(from about 4 medium carrots)
1 cup dried figs
(cut into raisin sized pieces)
1/2 cup walnuts, chopped

Garnish:
20 servings 14-Orange Icing, (see recipe)
1 teaspoon citrus zest, in long, thin strips
(from 1 piece of citrus fruit)

Directions:
Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10 inch round spring form pans (it is also possible to use a 9 inch by 13 inch pan). For more information about pans and about the use of parchment paper for extremely easy cake turn out, refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter.

Cake:
Sift dry ingredients together. Combine liquids, then stir into the flour mixture. Fold in shredded carrots, figs, and walnuts. Pour into the prepared cake pans. Bake for 30-40 minutes (longer if using a 9 inch by 13 inch pan).

Garnish:
When making a layered cake (using 2 identical sized pans), after the cakes have cooled, place the bottom layer of the cake on a serving plate (with parchment paper under the edges), and spread the icing/frosting over the top of this first layer. Then place the second layer on top of the first, and frost/ice the entire cake. Garnish cake with citrus zest. Optionally garnish with 1/2 cup toasted, glazed walnuts (or pecans) (chopped nuts around the edge and halves for the top).


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