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Old-Fashioned Carrot Cake

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Old-Fashioned Carrot Cake

 

 

One of my favorite desserts it’s CARROT CAKE……however not all Carrot Cakes are equal….
 

over the years I tried many versions and many recipes…..some better then others, but none “just perfect”
 

On my quest for “the best Carrot Cake ever” I came across a cookbook dedicated to desserts from famous restaurant and pastry chefs in North America called The Robert Rose Book Of Classic Desserts….
 

….and there it was…..recipe for OLD-FASHIONED CARROT CAKE…..
 

I made it….I was in heaven….and I was in trouble…..couldn’t put my fork down…..

 

 

 

 

As perfect as the original version was I had to do some changes to take off some calories and add little more fiber.
 

Hormone Boy has been going through some rough time lately which is causing his blood sugars to rise up….
 

….I wanted to give him little boost and see smile on his face after he tasted a piece this best ever CARROT CAKE…..mission completed…..
 

This recipe was adapted from The Robert Rose Book Of Classic Desserts
 

PRINTABLE VERSION
 

Ingredients:

CAKE:

  • 4 Eggs
  • 1 1/2 cup Sugar
  • 1 1/2 cup Unsweetened Apple Sauce (original version – Vegetable Oil)
  • 1 cup Whole Wheat Flour (original version – White Flour)
  • 1 cup Cake & Pastry Flour
  • 3 tsp Baking Powder (original version – 2 tsp)
  • 2 tsp Cinnamon
  • 1 tsp Baking Soda
  • 3 cup Carrots (grated)
  • 1 1/2 cup Walnuts (chopped)
  • 1 cup Raisins

STEP 1: Preheat oven to 350F. Grease and flour 13″x9″ baking pan.(Original version uses 2- 9″ round cake pans)

STEP 2: In a large bowl beat together eggs, sugar and apple sauce until blended.

STEP 3: In another bowl whisk together flour, cake flour, baking powder, cinnamon and baking soda.

STEP 4: Using wooden spoon gently mix dry ingredients with wet. Don’t overmix.

STEP 5: Fold in carrots, walnuts and raisins.

STEP 6: Pour into greased and floured baking pan and bake for 35-40 minutes or until cake tester comes out clean.

STEP 7: Cool on wire rack in pan.

 

 

Old-Fashioned Carrot Cake

 

 

CREAM CHEESE ICING:

  • 2 Egg Whites
  • 1 1/4 cup Icing Sugar
  • 2/3 cup Butter (unsalted & softened)
  • 1/2 cup Vegetable Shortening
  • 4 oz Cream Cheese (softened)
  • ¬†1/2 tsp Vanilla Extract

STEP 1: In a bowl beat egg whites until stiff. Beat in butter and shortening. Then beat in cream cheese and vanilla until smooth.

PUTTING CAKE TOGETHER:

STEP 1: Invert cooled cake. Slice it in half.

STEP 2: Spread 3/4 of cream cheese icing  onto 1 layer. Cover with the second layer.

STEP 3: Spread leftover of icing on top and cover with finely chopped walnuts. Cut into squares.

 

 

Old-Fashioned Carrot Cake

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This recipe is linked to these recipe blog hops:

MRS FOX’S SWEET PARTY, WHATCHA WHIPPED UP WEDNESDAY,

 

 

 

 


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