carrot cake utter disaster

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LILLILEAF

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carrot cake utter disaster
« on: July 15, 2020, 11:18 »
Well as I am on furlough and the weather is pretty awful, so no gardening as its raining, I decided to have a go at a carrot cake never done this before ever.
It was awful greasy soggy not nice  at all.
Any one have a well tried and tested recipe, I think I need to try again.Lillileaf

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chrissie B

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Re: carrot cake utter disaster
« Reply #1 on: July 16, 2020, 09:12 »
Dont give up , if I have a failure I reinvent it ,carrot cake using the easiest cake in the world ,i want the type of cake you get in coffee shops light and nutty.
Chrissie b
Woman cannot live by bread alone , she must have cake , biscuits cheese and the occasional glass of wine .🍷

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mumofstig

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Re: carrot cake utter disaster
« Reply #2 on: July 16, 2020, 11:11 »
I like Rachel Allen's recipe
https://www.bbc.co.uk/food/recipes/carrot_cake_29800
I cook mine in an 8x8in tin, though..
Lesley x
I'm not good, I'm not bad - I'm just me, and sometimes I have to apologise for that ;)

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Subversive_plot

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Re: carrot cake utter disaster
« Reply #3 on: September 30, 2020, 10:48 »
Edited later: I hadn't realized this was a fairly old post until now.  Still, the recipe below is a good one.

Carrot cake recipe from Cooking from Quilt Country by Marcia Adams (if you can find the book, one of the best cookbooks ever, should be in every kitchen, treat yourself if you can find it!):

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
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1 and 1/4 cups vegetable oil
2 cups granulated sugar
1 tsp vanilla extract
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4 eggs
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3 cups finely shredded carrots (3/4 pound)
1 cup chopped pecans (medium fine)

Cream cheese icing to go with it:
One 8-ounce package cream cheese
1/2 cup (1 stick) butter, softened (no substitutes)
1 pound confectioners' sugar
1 teaspoon vanilla extract
Speck of salt
1/2 cup coarsely chopped pecans

Preheat oven to 325 F (163 C, I think). In large mixing bowl combine the flour and next 4 ingredients.
In another large mixing bowl combine the oil, sugar, and vanilla and blend.  Add the eggs, ONE AT A TIME, and mix well. Quickly mix in the carrots and the nuts. Pour this over the flour mixture, and combine gently.
Pour batter into an oiled 9 × 13 inch cake pan, bake for approximately 45 to 55 minutes, or until the top springs back when touched lightly with your finger, and it begins to shrink away from the sides of the pan.  Let it cool completely.
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Frosting: In large mixing bowl, whip cream cheese and butter until well blended. Gradually add the confectioners'sugar, then the vanilla and salt. Beat well. Spread the cream cheese frosting on the cooled cake and sprinkle pecons on the top. (due to the frosting, cake should be refrigerated; bring to room temperature before serving).
« Last Edit: September 30, 2020, 13:45 by Subversive_plot »
I know we are in a global economy because my favorite gardening hat, purchased in the United States, was made in China by a Swiss company and has a label in Spanish.  (They all deserve their piece of the pie, wouldn't you agree? We are all in this world together.)


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