Showing posts with label carrot cake. Show all posts
Showing posts with label carrot cake. Show all posts

Wednesday, August 13, 2014

Carrot Cake, gluten-free #recipe from @DarylWoodGerber


Here's my schedule: I wake up early and after tending to Sparky and his doggie needs -- walk, food, etc. -- and my needs -- exercise, breakfast, and a challenging crossword puzzle --  I get to work. 

Around midmorning, I need a sweet morsel to give me a second wind. I adore a good coffee cake with a strong cup of decaf coffee. I know, decaf? Really? When I need a boost? Sigh. Caffeine makes me shake. I discovered the problem back in my 20s. I think I always had TOO much energy, and caffeine sort of kicked me into overdrive, so I've avoided it for, lo, these many years. 

But I haven't given up sugar, nor will I. I love it. Sneaked into a coffee cake that has veggies? Oh, I'm so clever. I can convince myself I'm feeding myself something that is GOOD for me.

This carrot cake is the easiest recipe. It looks like it isn't because it has a lot of ingredients, but it is! It's sort of dump in the bowl, and you're good to go. 

Today, I'm sharing the gluten-free version. {Sigh, yes, I have trouble with gluten, too. Caffeine, gluten. What else will I discover affects me? Just don't take away my ice cream!}

Anyway, for those who CAN eat regular flour (you lucky dogs get to eat sourdough bread - something I really miss!!), substitute the gluten-free flours with regular flour and omit the xanthan gum. Yep, it's that easy!

Enjoy!

CARROT CAKE
GLUTEN-FREE RECIPE 
with regular version, too.

Ingredients:

4 eggs
1 cup white sugar
1 cup brown sugar
 1 ¼ cup canola oil
2 cups finely shredded carrots
3 cup gluten-free flour
1 ½ tsp. soda
1 tsp. baking powder
¼ t. salt
2 tsp. cinnamon
1 tsp. xanthan gum

¼ cup golden raisins, if desired

Directions:

Beat eggs and sugar, add oil.  Beat until combined. 


Add carrots, beat again. [I chopped the carrots then shredded them in a food processor.]

Stir in all dry ingredients until smooth. Add raisins, if desired. Stir again.

Turn into 2 greased 5 x 9 loaf pans OR 1 bundt pan


In 9 x 5 pans, bake 350 degrees for 1 hour. (1 hour 15 min for bundt pan.)


This recipe will also make 20-24 muffins or 1 loaf and 10-12 muffins. *Cook muffins for 18-20 minutes, until toothpick comes out clean.

Drizzle with confectioner's sugar icing, if desired.  (Recipe: 1 cup of confectioner's sugar mixed with 3 tablespoons milk.)



Enjoy.


* * *

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In fact, there's one contest that STARTS on Facebook in 2 days and runs until August 30th! With lots of authors offering a bunch of books and swag!!  Look for pictures of Tigger, the ginger cat in the series!



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Thursday, January 23, 2014

A Carrot Cake for Carrot Cake Lovers (and Haters) @LucyBurdette







 LUCY BURDETTE: I cracked myself up with the title for this post, because one of my favorite Key West characters is the Cat Man, Dominque, and his flying house cats. They put on a show every night at Mallory Square. All the while he's setting up his carriers full of cats and stools and rings, he's announcing in a funny French accent:

 "Cat show for cat lovers, in five minutes!"

So, "Carrot cake for carrot cake lovers, in five minutes"...but in this case, it's for carrot cake haters too:)

Jeff with our daughter Molly

Last week I described the recipe for the stuffed shrimp that I made for my son-in-law's birthday. The other special request he had was for carrot cake. Now I am not a big fan of carrot cake--in fact I had never made one. And if faced with a supermarket carrot cake, I will always pass a slice by. However, I do believe that the birthday person should have the homemade cake of his or her dreams. So I began to search for a recipe online, and also consulted carrot cake experts floating around on Facebook.

Most of the carrot cake recipes I read used oil instead of butter. While oil in a cake seems like sacrilege to me, I bowed to the majority opinion that in carrot cake, the oil helps the lightness and texture. In the end, I chose to make the cake with 1/2 cup of olive oil and 1/2 cup of unsweetened applesauce. I also added pineapple and raisins and skipped the nutmeg while doubling the cinnamon.

I have to admit that the end result was delicious! (The cream cheese icing helps a lot...)



1 or so pound carrots, washed, peeled, cut into chunks
1 cup pecan halves, toasted
1 cup sugar
1 cup brown sugar
1/2 cup olive oil
4 oz unsweetened apple sauce
2 cups flour
2 tsp cinnamon
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
4 eggs
2 tsp vanilla
1 cup raisins, optional
1/2 cup crushed pineapple in juice

Icing

8 oz cream cheese, softened
4 oz butter, softened
1 tsp vanilla
powdered sugar
 orange zest






Grind the carrots in a food processor until fairly fine. This should measure about 3 cups. Grind the pecan halves until fine. Set these ingredients aside. Preheat the oven to 350. Butter or oil a 9 x 12 inch pan.

 






 


In a large bowl, beat the two sugars with the oil and the applesauce. In a second bowl, combine the baking powder, baking soda, salt, cinnamon, and flour. In a third bowl, beat the eggs with the vanilla. 


Add the dry and egg mixtures alternately into the sugar mixture, beating after each addition. At the end, stir in the carrots, nuts, raisins, and pineapple until well combined.

 












Pour this into the oiled pan. Bake at 350 for about 35-45 minutes until the top springs back when touched and a toothpick or knife stabbed into the cake comes out clean. (You will have to keep an eye on this.) Cool.    








 





Beat the cream cheese with the butter, orange zest, and vanilla. Gradually beat in sugar until it's the consistency you like. I used about 2 cups. Frost the cooled cake. 
 







Refrigerate, but let it sit out 30-45 minutes before serving. (Some bakers say the cake tastes better the second day, which is when we ate ours. Though it's a big cake, so we also ate it on the third day!)












Lucy Burdette is the author of the Key West food critic mysteries. MURDER WITH GANACHE will be out on February 4, but you can pre-order it now.

Follow Lucy on Facebook, or Twitter, or Pinterest! She loves it when you pin her stuff:)

And don't forget to enter the Goodreads giveaway for Murder with Ganache.

And oh heck, why not a giveaway here today too? Just share this post to Twitter or Facebook, and then let me know you've done so in the comments. Your name will be entered in the drawing--thanks! 

Wednesday, August 5, 2009

The Endless Debate: The frosting to cake ratio!

We have a WINNER for our first Mystery Lovers Kitchen contest! Carol Noreen, from Wisconsin, has won the $25 gift certificate to Williams- Sonoma. Congratulations, Carol! To all our fans, we hope you'll continue to be fans, read the blog, and send us your comments. Sign up for this week's contest. There's always another chance to WIN!

And Now: The Frosting to Cake Ratio Debate!



Dessert is subjective much like art and music. This is a good thing as it allows us a much wider selection of choices than we’d have if everyone loved chocolate cake and no one had the drive to invent the lemon square. Can you imagine? I love chocolate as much as the next chocoholic, but sometimes you simply need a lemon square.
However, among us dessert-o-files, there rages the endless debate of the frosting to cake ratio. Truly, sometimes it keeps me up at night. There are those who believe that cake is merely the spongy vessel for the icing. These would be your “icing on top” types. Then there are those who believe frosting is simply a sugar loaded accoutrement for the luscious cake. These are your “let them eat cake” types. Lastly, there are those of us who seek harmony in our confections and endlessly ponder the cake to frosting ratio. These would be the “goodness in every bite” types. We will not discuss non-dessert people. Something has gone terribly awry there and can not be solved in a simple blog about frosting.

When I was young, I was definitely a member of the “icing on tops”. I would eat the sugar roses off my birthday cake until the sweet shock made my eyes spin in different directions. I would completely ignore the cake. As I got older the subtle flavor and texture of a well baked cake won me over, and I would find myself scraping extra frosting off to the side as I became a “let them eat cake” type. Now I seek harmony between the two, looking for the perfect ratio in every bite. Alas, from my own baking efforts and studious attention to the food channel, I have discovered that the cake to frosting ratio is and always will be a matter of personal taste. Shocker! I know.

And so I share with you a recipe from my grandmother’s recipe box. I cherish it because when I read her handwriting I feel like she is in the kitchen with me. This is her carrot cake with cream cheese frosting – something to please the “icing on tops” the “let them eat cakes”and the "goodness in every bites"! Enjoy!

Carrot Cake

1 ½ cups flour
1 ½ cups sugar
1 tspn baking powder
1 tspn all spice
1 tspn cinnamon
1 tspn nutmeg
½ tspn soda
½ tspn salt
3 eggs
2 cups grated carrots
1 cup butter
1 cup chopped nuts

Sift flour, sugar, baking powder, all spice, cinnamon, nutmeg, soda and salt together. Separate yolks and whites of eggs. Add yolks, carrots, nuts and butter to dry ingredients. Beat until well mixed (very thick). Fold in 3 beaten egg whites. Pour into a greased tube pan. Bake at 350 for 50 min. Cool. Frost.

Cream cheese frosting

1 8oz cream cheese
1 stick butter
1 lb powdered sugar
1 tspn vanilla

Cream together.

1 cup chopped pecans to decorate.

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Jenn McKinlay SPRNKLE WITH MURDER -- March 2010
(aka Lucy Lawrence -- STUCK ON MURDER -- Sept 2009)

For more recipes and information visit: http://www.jennmckinlay.com/