Search This Blog

Thursday, April 19, 2018

BROWN-SUGAR FROSTED CARROT CAKE

MAKES 8 SERVINGS.
CAKE---
1 cup each wheat flour and carrot baby food
3/4 cup each white flour, nuts, toasted, chopped, and brown sugar
1 tsp each baking powder and vanilla
1/2 tsp baking soda and salt
1 tsp each cinnamon and cardamom
1/4 cup molasses
2 eggs
1/3 cup melted butter
3 carrots, trimmed, grated
BROWN-SUGAR BUTTERCREAM---
2/3 cup unsalted butter
1 vanilla bean, halved lengthwise
1 tsp vanilla
1 1/4 cups powdered sugar, sifted
1/3 cup brown sugar
3 tbs heavy cream
PREPARE CAKE---Heat oven to 35O degrees. Grease a loaf pan. Line, then grease. In a bowl, whisk together both flours, baking powder, baking soda, cinnamon, cardamom, and salt. In a bowl, combine brown sugar, molasses, eggs, and vanilla. Add carrot baby food, combine. Pour butter into carrot mixture. *Pour carrot mixture into flour mixture, stir. Fold in carrots and nuts. Transfer batter to pan. Bake cake 45 min. or until done. Let cool 1O min. in the pan. Lift cake from pan. MAKE BUTTERCREAM---Place butter in a bowl. Scrape seeds from vanilla bean into a bowl, beat 2 min. Add sugars, mix 3O seconds. Add cream, beat 2 min. Frost cake with buttercream. SERVE & ENJOY...

No comments:

Post a Comment