Carrot Cake with Cream Cheese Frosting

Carrot-Cake-on-a-pedastal

 

 

 

 

 

 

 

 

 

 

 

 

 

I have mentioned things that make me smile throughout my posts but today I thought I would share a list of some of my favourites. These are some things or places that I enjoy. I hope you enjoy some of them too.

Listening to this

http://www.youtube.com/watch?v=E2VCwBzGdPM

Wonderful cake props

http://www.allantiqueglass.com/pedestal-cake-stands/

A photographer whose work I admire

http://www.clarebarboza.com/index2.php#/home/

The pot that I cannot live without

http://www.epicureshop.ca/store/pc/Le-Creuset-Brasier-10p421.htm

Toronto’s best little pie shop

http://www.wandaspieinthesky.com/about_wanda.html

Another blog that I enjoy

http://backroadjournal.wordpress.com/

Where to find the best market in Provence

http://www.provenceweb.fr/e/vaucluse/lourmari/lourmari.htm

A great reference book for cooking like a chef

http://books.google.ca/books/about/Complete_Techniques.html?id=HOKJA21UVxIC&redir_esc=y

A great family movie for a long weekend

http://en.wikipedia.org/wiki/Bicentennial_Man_(film)

Algonquin park

Algonquin Park

Wonderful carrot cake

Carrot-Cake-Plated

Carrot Cake with Cream Cheese Frosting

Ingredients:

1/3 cup vegetable oil
2 cups all-purpose flour
1 cup granulated sugar
1 ½ tsp. baking powder
2 eggs
1 ½ tsp. baking soda
1 tsp. vanilla extract
1 ½ tsp. ground cinnamon
1 large ripe banana, mashed
½ cup low-fat yogurt
¼ tsp. ground nutmeg
2 cups grated carrots
2/3 cup raisins
½ cup canned crushed pineapple, drained
2/3 cup icing sugar
1/3 cup light cream cheese, softened
1 tbsp. low-fat milk or water

Directions:

Preheat the oven to 350°F. Spray a 9-inch Bundt pan with cooking oil.

For the cake, beat the oil and granulated sugar in a large bowl until smooth. Add the eggs and vanilla, beating the mixture well (it may look curdled). Add the banana, carrots, raisins, pineapple and yogurt. Stir until everything is well combined.

Combine the flour, baking powder, baking soda, cinnamon and nutmeg in a separate bowl, mixing well. Add to the carrot mixture and stir just until everything `is combined.

Pour the mixture into the prepared pan.

Place the pan in the center of the oven and bake for 40 to 45 minutes, or until a tester inserted in the center comes out clean. Cool in the pan on a rack and then invert the cake onto a serving plate.

For the icing, beat the cream cheese, icing sugar and milk in a bowl or food processor until smooth. Drizzle over cake.

Prep Time: 15 minutes
Cook Time: 40 minutes

Make Ahead: Keep for up to 3 days well wrapped, or freeze for up to 2 weeks.
Serves 16

 

Recipe from The Complete Light Kitchen by Rose Reisman

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5 thoughts on “Carrot Cake with Cream Cheese Frosting

  1. Cool blog! Is your theme custom made or did you download it from somewhere?
    A theme like yours with a few simple adjustements would really
    make my blog stand out. Please let me know where you got your design. Many
    thanks

  2. I enjoyed your post and thank you for mentioning my blog…that was very kind. Friends asked if I would bring a carrot cake for lunch tomorrow…so I’ll be thinking of you as I am baking mine.

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