Wednesday, September 14, 2011

Carrot Cake

This recipe is a very modified version of the one made at the Palmer House in Chicago

1 cup all-purpose flour
1 cup whole wheat flour
1 cup granulated sugar
1 cup packed brown sugar
1 Tbsp ground cinnamon
2 tsp baking soda
1 tsp salt
Dash ground allspice
4 eggs
1 cup unsweetened applesauce
4 cups shredded carrots
Apricot fruit spread or preserves
Cream Cheese Frosting (recipe follows)

Preheat oven to 350
Grease and flour three 8" round baking pans
In a bowl, mix the flours, sugars, cinnamon, baking soda, salt, and allspice
In a mixing bowl, beat eggs until light, reduce speed to medium, then add applesauce
Beat in flour mixture until batter is smooth
By hand, stir in carrots
Pour mixture into prepared pans, and bake 20-25 minutes or until toothpick comes out clean
Leave in pans 10 minutes, remove from pans and cool on racks until room temperature
Prepare Cream Cheese Frosting
To assemble: Set cake layer on serving plate, spread preserves over it, top with next layer and repeat, cover with third layer, then coat top and sides with frosting

Cream Cheese Frosting

8 oz softened cream cheese
1/3 cup softened butter
1/2 tsp vanilla
3-4 cups sifted confectioner's sugar

Beat cream cheese, butter, and vanilla until light and fluffy
Reduce speed on mixer, and gradually add sugar until mixture is smooth, but slightly stiff

*Note* There were so many instances here where I wanted to add "that's what she said" but I held back
*Note 2* I deserve a reward for my good behavior

1 comment:

  1. I just finished baking and it took 30 minutes, so time may vary