Monday, March 26, 2012

Burnt Walnut Carrot Cake

Written by Andrew- Posted by Laura

This light and fluffy cake would be a great addition to any Easter dinner.

4 large carrots 
2 cups cake flour 
3/4 tsp. baking powder (this is for high altitude, use 2 tsp baking powder and soda at sea level)
3/4 tsp. baking soda 
1 tsp. salt 
1 1/2  tsp. cinnamon 

1/2 tsp. nutmeg
1/2 tsp. allspice
1 1/2 cups sugar 
4 eggs 
1 1/4 cups canola oil 

Grated zest of 1 orange 
Generous amount of vanilla to taste
1 cup walnuts, chopped and then cooked with 1/4 cup sugar until the sugar is melted and the walnuts taste slightly burned 

For the cream cheese frosting: 

1/4 cup butter
12 oz. (1 1/2 packages) cream cheese, at room temperature 
 powered sugar and vanilla to taste

Grate carrots and set aside, then sight the ingredients in order from the flour through the allspice into a medium bowl.  In another bowl mix the sugar through the vanilla.  Beat in the carrots, then fold in the dry ingredients until almost combined, then add 1/2 cup of the walnuts and fold until combined.  Pour into a greased 13" x 9" pan.  Bake at 350 F for 25-30 minutes at high altitude or 35-40 at sea level.  After cake has cooled, spread the mixed frosting onto it and top with remaining walnuts.

Eat lots. 

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