Receta Carrot Pecan Cake with Cream Cheese Frosting; grating v shredding
There are days when I’m convinced that I’ve never been in a kitchen before.
I decided to make a Carrot Cake.
Believe it or not, I have never made a carrot cake.
I actually can’t remember the last time I made any kind of cake at all – although I have a wicked-good Devil’s Food Cake with Dark Chocolate Fudge Frosting.
I digress.
A carrot cake requires grated carrots.
Grated, not shredded…. And yes, for all of you who think otherwise (according to Google) there IS a difference.
I got out my trusty box graters (I have a set of 3) and found the one with the smallest holes.
I made carrot juice.
I moved up to the second smallest holes
I got nicely grated carrot, but, at the speed I was going, it would have taken a week or longer to get the required 2 cups.
I moved up to the third smallest holes.
I got shredded carrots.
I went back to the second smallest holes and decided to ramp my speed up a bit.
That’s when I grated my thumb.
The little holes were sharp and nicely removed the skin from the first knuckle.
I hate it when I do that.
(BTW – Shredding my thumb would have been much more serious.)
That’s when I finally remembered the nice little rotary grater mon mari bought for grating Parmesan (one of his kitchen jobs).
It was white…. Now it’s orange.
It worked a treat for the carrots, and it only took an hour to finish grating them (after I bandaged my thumb).
Carrot Pecan Cake with Cream Cheese Frosting
Total time: 60 minutes
Ingredients:
- 1 cup dark brown sugar, packed
- 3/4 cup vegetable oil
- 1/4 cup Greek yogurt
- 3 eggs
- 2 cups flour
- 1 tsp baking soda
- 2 tsp vanilla
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 cups grated carrot, packed
- 3/4 cup pecans, chopped
- Cream Cheese Frosting:
- 10oz (300gr) cream cheese, softened
- 8oz (240gr) butter, softened
- 2 1/2 cups powdered sugar
- 2 tsp vanilla
- 1/2 cup, chopped
- extra butter and flour for pan
Instructions:
Butter and flour a 10″ (25cm) tube pan
Preheat oven to 350F (175C)
Cream oil and brown sugar.
Add yogurt and mix well.
Add eggs, one at a time, mixing well after each egg.
Combine dry ingredients and add to wet ingredients, folding in with a spatula.
Add carrots and pecans, folding gently.
Pour into prepared pan and bake, 45 minutes, or until toothpick inserted into center comes away clean. Start testing after 40 minutes.
Remove and cool for 10 minutes, then remove from pan and allow to cool completely.
Cream Cheese Frosting:
Combine cream cheese, butter, vanilla and sugar and whip until smooth.
Add more powdered sugar if too thin / a dollop of milk if too thick.
Frost cake, then sprinkle with pecans.
This was seriously good and very moist.
I served it with a drizzle of salted caramel sauce on the plate.
It was even better today….. Although, there wasn’t a lot left.
I found this recipe at Sally’s Baking Addiction. She said it was the best she’s had.
I believe she is right!
We were six at dinner last night.
This morning we washed 24 glasses, 54 pieces of flatware, 24 plates……
And then had Carrot Cake for breakfast!
That’s why I don’t bake….
Last Updated on June 23, 2013
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