Carrot Cake Chronicles or Carrot Cake Redemption
I am calling this post, “Carrot Cake Chronicles” however, my husband suggested that I call this recipe “Carrot Cake Redemption.”
Since the winter holidays are here, I have been attempting to bake more. This carrot cake was my contribution to our department holiday party.
The recipe is a variation of my 1-2-3-4 Cake. The only difference is, less flour, since carrots are added for bulk, and no liquid.
I tend to do the bulk of my cooking when I wake up in the morning before going to work. Nevertheless, baking while distracted is not a good thing to do. I did that the first time I made this recipe and I unfortunately had to make this cake twice.
The first time, I accidentally added too much flour. Although I tried to rescue it by adding some orange juice and a half cup more oil, I am afraid the end result was something that resembled a quick bread rather than a cake, and a dried out one at that.
Ever tenacious, I added a wonderful orange glaze, in a second attempt to rescue my poor dried out cake.
Despite my heroic gestures, the first cake was not as successful as I would have liked. No matter how I sliced and diced it, the cake was still too dry, despite having a wonderful flavor. If anyone has any good ideas for how to rescue adding too much flour to a recipe, I would appreciate the feedback.
Once I paid more attention, the second cake came out much better. I also baked it in 2 smaller pans, and checked the temperature using my oven thermometer.
Happily, the second time around, this carrot cake was redeemed.
The lesson learned for me is: be in the moment and avoid multitasking while baking.
One Bowl Carrot or Zucchini Cake
2 cups sugar (white or brown or a combination)
1 cup oil
2 teaspoons vanilla
2 cups grated carrots (about 3-4 carrots)
Optional/Variation: 2 cups grated zucchini instead of carrots
2 cups flour
2 tsp. baking powder
2 teaspoons baking soda
1 tablespoon cinnamon
Optional: ¼ teaspoon nutmeg
Optional: 1/4 teaspoon allspice
Optional: 1 cup chopped nuts
Optional: 1 cup raisins
Optional: 1 cup drained crushed pineapple
Optional: orange zest
By hand: Beat the oil, sugar, salt, eggs together. Mix the flour, spices, baking soda and baking powder together and stir into the wet ingredients. Add the carrots, nuts, and any other optional ingredients and mix until just blended. Pour into greased, sprayed or parchment lined pan.
In the food processor: Mix eggs, sugar, oil and vanilla in food processor for 1 minute. Add flour and baking powder, spices and pulse until blended. Next add the grated carrots and any other optional ingredients and pulse until blended. Pour into greased, sprayed or parchment lined pan.
This can be made as two 9″ layers, one 9″x13″ rectangular cake, a Bundt pan or 24 cupcakes.
Bake in a preheated 350°F oven until done and when inserted toothpick comes out clean.
1 orange, zested and juiced, this could be about ¼ cup of juice, but I didn’t measure.
1 teaspoon vanilla
2 cups icing sugar, more or less depending on desired thickness
Zest and juice the orange into a bowl. Add the vanilla, and then add the icing sugar until desired consistency.
Spread over cake. This cake freezes well.
Here are the picture:
My final words of wisdom with respect to my carrot cake chronicles: