Carrot Cake Chronicles

 

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.

img_6102

One Bowl Carrot or Zucchini Cake

Ingredients 

2 cups sugar (white or brown or a combination)

1 cup oil

2 teaspoons vanilla

4 eggs

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

Instructions:

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.

Orange Glaze

Ingredients

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

Instructions

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:

 

 

Grate the carrots and place in a separate bowl.

Mixing in a bowl to stir in nuts.

Mixing in a bowl to stir in nuts.

Yaffa took this picture of me all by herself!

Yaffa took this picture of me all by herself!


Cake number 1 ready to bake.

Cake number 1 ready to bake.


Cake #1


Cake # 2 — Redeemed!


Beautifully glazed -- better to look good than to taste good?

Beautifully glazed — better to look good than to taste good?

My final words of wisdom with respect to my carrot cake chronicles:

My final words of wisdom.

Enjoy!

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13 thoughts on “Carrot Cake Chronicles

  1. anotherfoodieblogger December 23, 2016 at 7:57 PM Reply

    Great comeback! I think I’ve just learned that I can’t bake for squat, lol. Happy Hanukkah!

    Liked by 1 person

  2. Smiling Notes December 25, 2016 at 10:34 PM Reply

    Awesome recipe.. thanks for sharing. Carrot cake is one of my fav!

    Liked by 1 person

  3. koolkosherkitchen December 25, 2016 at 11:02 PM Reply

    Yaffa is taking great pictures now!

    Liked by 1 person

    • Cooking For The Time Challenged December 25, 2016 at 11:05 PM Reply

      It was so funny. I am not sure if it was just luck, but she actually took a picture that was in focus and relatively centered. Both of us are early risers, so she tends to cook with me in the wee hours.

      Liked by 1 person

      • koolkosherkitchen December 25, 2016 at 11:39 PM

        I’s really great that she is being creative and productive, therefore happy!

        Liked by 1 person

      • Cooking For The Time Challenged December 26, 2016 at 4:26 AM

        Yaffa lacks the self consciousness that plague so many people; therefore she is always in the moment and loves to be involved with everything. Whenever we go to a wedding, Yaffa always runs straight into the inner circle and dances with the bride 👰

        Liked by 1 person

      • koolkosherkitchen December 26, 2016 at 12:43 PM

        I know the type, and although it may appear socially inappropriate to some bystanders, I always tell parents to ignore those ignorant bystanders and be happy that your child is happy.

        Liked by 1 person

      • Cooking For The Time Challenged December 26, 2016 at 12:53 PM

        I never worry about Yaffa appearing socially inappropriate. IMO, if someone is not nice to Yaffa, or thinks badly about her, that says more about them than her.

        Liked by 1 person

      • koolkosherkitchen December 26, 2016 at 1:06 PM

        Exactly!

        Liked by 1 person

  4. marymtf December 26, 2016 at 12:12 AM Reply

    Sounds like that’s a keeper, Dolly. I like nuts, sultanas and pineapple. Despite the extra flour, I can’t imagine your cake coming out dry if it’s got pineapple in it. Not my idea, but it’s worked for me – what about turning a failed cake into a trifle?

    Liked by 1 person

    • Cooking For The Time Challenged December 26, 2016 at 4:35 AM Reply

      Hmmmm. Trifle could be good. I never used carrot cake for that. Maybe pears or pineapple as the fruit? I agree pineapple sounds good too. All my cans were 14 oz. and I didn’t want leftovers. I wish there was a glaze that I could add.🤔

      Like

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