Carrot Cake

Okay, so I'm about to make a claim. About a cake. And it's going to change the way you look at life. Maybe.

I think this is the best carrot cake ever. like everrrr.
I have witnessed lit up faces of pure joy and even heard the wonderful words "This is the best cake I've ever tasted"

This recipe is definitely a keeper, and one I will be making again.
I'm sorry but you gotta reevaluate your go-to carrot cake recipe and give this a whirl.
What sets it apart is the fact that you cook! the carrots and then puree! them before you put them in the cake! Whooahhh mind blown!

I would have never thought of that, but it makes the cake so incredibly moist and rich, it's like magic.
It's studded with walnuts that give it texture and counter the sweetness of the shredded coconut and crushed pineapple that are background flavors to the prominent carrot presence.

I loved sharing this cake with people. Everyone absolutely loved it and raved about it. It's always the best feeling when you do what you love and people really appreciate it.

This cake is reallyy big!!
But that's good because you're supposed to share it with a lot of people who will no doubt love it...and you.

Shout out to my Aunt Gesine for sharing this recipe with me! You're right it is THE BEST!

Carrot Cake

from: The Silver Palate Cookbook

Ingredients:

Butter, for greasing the pan
3 cups unbleached all-purpose flour
3 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1-1⁄2 cups corn oil (I used canola oil)
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1-1/2 cups shelled walnuts, chopped
1-1/2 cups shredded coconut (I used unsweetened)
1-1/3 cups puréed cooked carrots
3/4 cup drained crushed pineapple
Cream Cheese Frosting (recipe follows)

Directions:

1. Preheat the oven to 350°F. Grease two 9-inch springform pans.
2. Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple.
3. Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.
4. Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.

Cream Cheese Frosting

 Ingredients:

8 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3 cups confectioners' sugar
1 teaspoon vanilla extract
Juice of 1/2 lemon (optional)

Directions:

1. Cream together the cream cheese and butter in a mixing bowl.
2. Slowly sift in the confectioners' sugar and continue beating until fully incorporated. The mixture should be free of lumps.
3. Stir in the vanilla, and lemon juice if desired.
Frosting for a 2-layer cake

Chocolate Cupcakes with Raspberry Buttercream

 

Valentine's Day is silly. Why do we need a day to tell someone we love them?
Spread the love every day people!!

I use Valentine's Day as an excuse to decorate everything in pink hearts and eat lots of chocolate.
Forever alone.

Cupcakes are a good way to show someone you care. On ANY day of the year!
And people LOVED these cupcakes. I made them for a bake sale and everyone who tried them raved about them. A perfect Valentine's treat!

Chocolate Cupcakes with Raspberry Buttercream

adapted from: Annie's Eats

Ingredients:

Cupcakes:
9 tbsp. unsweetened cocoa powder
1 1/2 cups cake flour
1/2 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
8 tbsp. unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1/2 cup strong coffee (or water)
1/2 cup whole or low-fat milk


Frosting:
16 tbsp. unsalted butter, at room temperature
6 cups powdered sugar
1/2 cup seedless raspberry jam
Pink icing color (optional)

Directions:

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a small bowl sift together the cocoa powder, cake flour, salt, baking soda, and baking powder.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.  Mix in the eggs one at a time, scraping down the sides of the bowl between additions.

In a liquid measuring cup, combine the coffee (or water) and milk.  Add half of the dry ingredients to the mixer and mix on low speed just until incorporated.  Stir in the coffee(or water)-milk mixture and mix until combined.  Add in the remaining dry ingredients, again mixing just until incorporated.  Divide the batter evenly between the cupcake liners, filling the cups about 3/4 full.  Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Transfer to a wire rack to cool completely.


To make the frosting, place the butter and jam in the bowl of a stand mixer fitted with the paddle attachment.  Cream on medium-high speed until well incorporated, about 2 minutes.  Sift in the powdered sugar and mix until smooth.