Virtuous Carrot CakeFrom waterlily 8 years ago
- 1 ½ c melted butter (sweet cream, unsalted) shopping list
- 1 ½ c honey shopping list
- 4 eggs shopping list
- 3 t vanilla extract shopping list
- Grated zest of ½ orange shopping list
- 2 c whole wheat flour shopping list
- 2 c unbleached flour shopping list
- 1 tsp salt shopping list
- ½ tsp baking soda shopping list
- 3 tsp baking powder shopping list
- 1 tsp ground allspice shopping list
- 2 tsp ground cinnamon shopping list
- 2 ½ cups packed, finely shredded carrot, soaked in about ½ c orange juice shopping list
- ¾ c each raisins and walnuts shopping list
- ½ c poppy seeds (optional) shopping list
- Optional and not quite virtuous mascarpone Icing: shopping list
- 2 (8 ounce) packages mascarpone, softened shopping list
- (It's really just an Italian variation of cream cheese, feel free to substitute cream cheese) shopping list
- 1/2 cup butter, softened (again, unsalted sweet cream) shopping list
- 2 cups sifted confectioners' sugar shopping list
- 1 teaspoon vanilla extract shopping list
How to make it
- Preheat the oven to 350. Grease 2 loaf pans or 2 9” round cake pans. Sprinkle the buttered interior of the pans with poppy seeds.
- Beat the honey, butter, eggs, vanilla, and orange zest together in a generously-sized bowl, starting with the butter & honey, then adding the eggs one at a time. (You want to kind of cool the melted butter off with the honey so the eggs don't cook!) Sift the dry ingredients together twice.
- Gradually mix the flour mixture and the carrot mixture into the butter mixture. Mix the ingredients together gently, taking care not to “overwork” the batter as that will make your cake tough or dry. If you want to use the poppy seeds, sprinkle the buttered pans with them. Divide the batter into the 2 pans and bake. Baking time will vary depending on the type of pan you choose. Round pans will need 25-35 minutes and loaf pans will need 45-55 minutes to bake. Cool the cakes in the pans for 10 minutes, then turn them out to finish cooling.
- This is really quite tasty without the icing. If you do want to ice it, then cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar and smooth over the cooled carrot cake. When I do choose to ice it, I like to top the icing with walnut halves, and of course cover the sides with lots of chopped walnuts.
The Cookwaterlily Joplin, MO
The Rating3 people
I like the use of honey vs. sugar in the batter and mascarpone instead of regular cream cheese for the frosting. It just sounds really delicious.
In addition to catering, I also bake for a coffeehouse in Half Moon Bay. I think I'll test i...moreluisascatering in San Carlos loved it
Very moist, wicked frosting, dear. YUMMYnotyourmomma in South St. Petersburg loved it
I love carrot cake! I have a carrot cake too that is sugar free you might like- by the looks of it.invisiblechef in loved it