what an awesome weekend. baking, a banquet, a good nap, a run on the back roads, a james bond video game for grant, a bit of sewing for me, and a pot of jam for us both. but most of all, there was cake. for the big banquet, we made classic carrot cake with cream cheese frosting and marbled orange chocolate cake with sour cream chocolate frosting. both big hits, and both favorites of mine. and, i will be sharing the recipes with you. because it's what i love to do.
let's start with the carrot cake, since i can't get it off my mind. i love this recipe so much. it uses applesauce and pineapple and less sugar and oil.. quite possibly the key to top-notch carrot cake.
classic carrot cake
adapted from taste of home, found via my sister in law, ann
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3/4 c. sugar
3/4 c. brown sugar
1/2 c. oil
1/2 c. applesauce
2 8 oz. cans crushed pineapple, drained and reserve 2 T. of juice
2 cups shredded carrots
chopped walnuts, optional
1. drain pineapple and reserve 2 T. of juice, set aside
2. sift together dry ingredients and set aside
3. mix eggs, sugars, oil, applesauce and 2 T. pineapple juice
4. add the dry ingredients, then fold in pineapple and carrots (and nuts, if using)
5. pour in prepared 9x13 or 2 round cake pans, bake at 350 for 45-50 minutes
note: for a prettier finished product, try throwing the pineapple in a food processor or blender for a quick extra chop before it goes in the batter. that pineapple can get awfully chunky sometimes.
favorite cream cheese frosting
6 oz. cream cheese, softened
1 T. butter, softened
2 T. + 1 tsp. milk
1 tsp. vanilla
4 c. powdered sugar
1. beat together first 4 ingredients, then mix in powdered sugar
2. frost over cooled carrot cake
well, it's tuesday. baking day! i'm off to the kitchen whip up something for grant's class tomorrow. he has snack duty again. (yay!) and i've already gone for a run today, so i'm going to have myself a guilt-free sample.