Happy Thanksgiving everyone! I have been on a baking extravanganza but have not had the chance to post on the blog. I also have watching a lot of netflix. I know I am wasting valuable time but I cannot help it.
Anyhow, I made this carrot cake for a friends birthday. I am been browsing so many recipes but I settled with this one from Bon Appetit. Why? I wanted moist cake that combines shredded coconut, crushed pineapples, and raisins. Also, I have learned that using organic or good carrots will give better moist results. So do not use baby carrots since it does not have enough juice in them. I also wanted the tangy taste of buttermik so this recipe uses it.
I will be trying various carrot cake recipe to find my ultimate carrot cake. My old stand by recipe calls for 3 sticks of butter but I think that when it comes to carrot cake , oil will keep the cake moist.
I wanted to try a different take on cream cheese frosting that is a traditional frosting for a southern carrot cake. But, I am not fond of using so much powdered sugar. So, I melted a handful of white chocolate chips in the microwave and used it to sweetened the frosting. That way, I did not use as much of the powder sugar.
Another important element to consider is not to use nuts in the cake itself to make slicing the cake a lot of easier. The ground nuts are pressed onto the sides of the cake so nut lovers woud not stand up in protest!
Carrot cake (source: Bon Appetit)
2c AP flour 2t baking soda
2t ground cinnamon
3 large eggs
3/4c vegetable oil
1t vanilla extract
2c coarsely grated peeled carrots
1/5c sweetened flaked coconut
1 8oz can crushed pinapple in juice
1c coarsely chopped pecans