We are having some dear old friends over for dinner on Saturday night and I am making an Italian Feast.
I am chilling out this afternoon with the CBC, the dog, a cup of chai tea and the wonderful task of making CARROT CAKE for my sweetie...it's his favourite.
The recipe for this Carrot Cake is adapted from Canadian Living Magazine. It's an oldie, but a goodie and it's tried and true.
The Carrot Cake comes out moist and not overly spicy. The icing, made with cream cheese and icing sugar is yummy, and not too sweet.
Two secrets to this cake....1) Finely grate the carrot, and 2) the key ingredient in the cake is...crushed pineapple! Brilliant!
CARROT CAKE RECIPE - Adapted from Canadian Living
2 cups all purpose flour
2 tsp baking powder\
1tsp baking soda
2 tsp cinnamon
3/4 tsp salt
1/2 tsp nutmeg
3/4 cup of brown sugar
3/4 cup granulated sugar
3/4 cup vegetable oil
1 1/2 tsp vanilla
2 cups finely grated carrots
1 cup drained canned crushed pineapple
1/2 cup chopped walnuts
Pre-heat oven to 350. Grease and flour two round cake pans; set aside. In a large bowl whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a stand mixer bowl, beat together the eggs, oil, vanilla and sugars until smooth; pour over the dry mixture and mix until just blended. add in carrots, pineapple and walnuts. Divide into prepared pans and bake for 35-40 mins. until done.
House smells so good...and Drake is in full relax mode...Time for a walk!
Will ice this cake tomorrow...check back in!