apple, apple cake, cake, caramel, caramel frosting, carrot, carrot cake, cream cheese, cream cheese frosting, dessert, muffin, nuts, raisons
I had a craving for carrot cake the other day and wanted to share the recipe with you. I usually don’t frost the cake (if it’s just for me) and this time around I added a handful of raisons and then poured the batter into stoneware muffin pans for individual little cakes. This recipe can easily be turned into an Apple Cake simply by substituting apples for the carrots. I included two optional frosting recipes below.
1-½ cups organic sugar
1 cup vegetable oil
2 cups all-purpose flour
1-½ teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
½ teaspoon salt
¼ teaspoon ground nutmeg
3 cups shredded carrots (about 5 medium)
1 cup nuts, coarsely chopped
Heat oven to 350 degrees (F). Grease and flour rectangular pan, 13x9x2 inches. Mix sugar, oil and eggs in large bowl until blended. Stir in remaining ingredients except carrots and nuts. Stir in carrots and nuts. Pour into pan.
Bake 35 to 45 minutes or until wooden toothpick inserted in center comes out clean. Cool on wire rack. Frost with Cream Cheese Frosting if desired.
Substitute 3 cups chopped apple (about 3 medium) for the carrots). Frost with Caramel Frosting.
Cream Cheese Frosting
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar
Beat cream cheese, milk and vanilla in medium bowl on low speed until smooth. Gradually beat in the powdered sugar, 1 cup at a time, until smooth and of spreading consistency. Frosts a 13×9-inch cake or fills and frosts two 8- or 9-inch cake layers.
½ cup butter
1 cup brown sugar
¼ cup milk
2 cups brown sugar
Heat butter over medium heat in a small saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low. Boil and stir for 2 minutes. Stir in milk. Heat to boiling then remove from heat. Cool to lukewarm.
Gradually stir in powdered sugar. Place saucepan of frosting in a bowl of cold water. Beat until smooth and of spreading consistency. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frosts a 13×9-innch cake or fills and frosts two 8- or 9-inch cake layers.
Zeman, A. (1991). Betty Crocker’s 40th Anniversary Edition Cookbook. New York: Prentice Hall