Carrot Cake Recipe

Looking for a dessert to make for your Memorial Day meal? Here is my Carrot Cake recipe I promised all of you. Rosemarie, this one's for you. : )

Blue Ribbon Carrot Cake

This recipe makes a square loaf, (9" x 9" x 2" pan), but you can easily double the recipe to make a 2 or 3 layer cake.

• 4 or 5 medium carrots, peeled
  1 cup granulated sugar
• 1/2 cup Crisco or Wesson brand vegetable oil
• 2 large eggs
• 1/4 cup water
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/8 tsp. ginger
• 1/8 tsp. nutmeg
• 1/2 tsp. pure vanilla extract
• 1 1/2 cups all purpose flour, sifted
• 1/2 cups chopped pecans
  

1. Preheat oven to 375 F.
2. Grease (with butter) and flour a 9" x 9" x 2" square baking pan.
3. Shred carrots in a food processor with a shredder blade, or shred by hand using a hand held grater.
4. In large mixing bowl, mix together the sugar, oil, eggs, water, baking soda, baking powder, salt, the spices, vanilla extract, and the shredded carrots until well mixed.
5. Add the flour and pecans and mix well.
6. Pour the batter into the pan and bake 30 min. to 35 min.
7. Let cool in the pan for 5 min., then remove by first loosening the edges with a spatula.
8. When cool, may frost with Cream Cheese Frosting (See below for recipe), or may leave plain.

Cream Cheese Frosting

• Two 3-oz. packages of Philly Cream Cheese (other brands, especially store ones, are generally not as good)
• 6 tbs. salted butter, softened to room temperature
• 3 cups confectioners' sugar
• 1 1/2 tsp. pure vanilla extract

In large bowl of electric mixer, beat cream cheese, butter, confectioners' sugar, and vanilla extract until smooth and fluffy.



Next Week: Macaroni and Cheese - You don't need a lot of different cheeses for it to taste good. (A discussion which also applies to baking, plus a bonus recipe of Homemade Macaroni and Cheese)

Carrot Cakes

With the economy being on the downturn for the past 2 years, many people are turning to growing their own vegetables. If you are fortunate to have the space to plant your own garden, I would encourage you to consider growing carrots. Like most homegrown fruits and vegetables, there is just no comparison of fresh grown and harvested carrots to the ones in the store. By the time carrots reach market the sugar in the vegetable has diminished. In addition, the typical variety you find in the prepackaged form is not sweet to begin with, and the texture resembles cardboard. If you don't believe that is so, try the following experiment I did myself - make a carrot cake out of fresh grown carrots, and then one from store bought ones. Enough said.

If you don't have the ability for whatever reason to grow your own carrots, don't despair. Just look for carrots that are in a bunch or individual, not prepackaged, and with the carrot tops still attached. They are more likely to be fresher and/or sweeter. Try shopping in local markets and vegetable stands as these are also more likely to carry fresher carrots. If you are able to grow your own, select a short fat variety of carrot seeds; these too are sweeter and produce wonderful carrot cakes, or are great for fresh eating and cooking.

You may noticed the sweetness of carrots that I have emphasized. Their sugar content, second only to sugar beets, have lent themselves to be used in cakes since medieval times. During those times sweeteners were not available to the masses of people due to their cost but the "lowly" carrot was. I venture to say that the peasants, eating such fare, were eating healthier than the lords who devoured the sugary sweet cakes their wealth enabled them to indulge in.

There is no standard type of carrot cake. There are carrot cupcakes, loaf cakes, and layer cakes. Being moist and slightly dense, they are great eaten plain, or served with the "traditional" cream cheese topping. Even some of the additional ingredients may vary according to taste, which may include nuts, raisins, shredded coconut, etc. What is consistent is the method of preparation. In an earlier post I discussed the preparation of quick breads, whereupon all the dry ingredients are mixed together, and then the wet ingredients are added to the dry ones. In that regard carrot cakes are similar to quick breads in that the wet to dry method is used as well.

When I first started this blog series I promised my readers a few of my Blue Ribbon winning recipes as a reward for their loyalty. Next week I will post such a recipe, one for my Carrot Cake. In the meantime, be on the lookout for fresh carrots, ones with their lacy green carrot tops attached, and ones not in those clear bags.

Next Week: Dori's Blue Ribbon Carrot Cake Recipe

Angel Food Cakes

Most of you are very familiar with butter cakes, either from grocery stores, cakes mixes, or homemade ones. Butter cakes are represented by chocolate, white, yellow, and other flavors. They are made with fats and whole eggs. In contrast, however, Angel Food cakes are made without fats, using only egg whites and a light type of flour, usually cake flour. For this reason, angel food cakes have a very light texture and taste. Their lack of fat also makes them ideal for those watching their weight but still want to indulge in a great tasting cake. Their simple nature also makes them well suited for a base for desserts, whether by adding whipped cream and/or fruit, light glazes, etc.

Angel food cakes originated in the late 19Th century. They were originally called the food of the angels, and then became known as angel food cake. Kitchen equipment needed for making this type of cake includes a 10" tube pan and a serrated knife. The tube pan, with its center tube, allows the cake batter to rise higher by sticking to all sides of the pan. Since the leavening agent is only air beaten into the batter, the enhanced rising ability becomes especially important. Do not grease or otherwise prepare the pan, however before pouring in the batter. A serrated knife is used to cut the cake. Other types of knives tend to smash down the cake rather than cut it neatly. Here is a recipe for you to try:

Angel Food Cake

• 1 and 3/4 cups egg whites
• 1 and 1/4 cups sifted cake flour
• 1 and 3/4 cups sugar
• 1/2 tsp. salt
• 1 and 1/2 tsp. cream of tartar
• 1 tsp. pure vanilla extract
• 1/2 tsp. almond extract

1. In large bowl, bring egg whites to room temperature.
2. Preheat oven to 375 F.
3. Sift flour with 3/4 cup sugar and set aside.
4. In a separate large bowl, with mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks form when beater is raised slowly.
5. Slowly beat in remaining sugar until stiff peaks form.
6. With a wire whisk, gently fold extracts into the egg whites.
7. Sift flour mixture over egg whites and gently fold in, making sure flour is thoroughly blended in.
8. With rubber or silicone spatula, gently push out the batter into an ungreased 10" tube pan. With a knife cut through the batter twice. This forces air into the batter. Spread the batter evenly, making sure it touches the sides and is smooth on top.
9. Bake on lower oven rack, 35 to 40 min., or until top of cake slightly springs back when touched.
10. Invert pan and let cool for 1 to 2 hours.
11. With spatula, carefully loosen cake from pan and then remove.
12. Use serrated knife to slice.

Next Week: Carrot Cakes

Chiffon Cake Recipe

Good morning and Happy Mother's Day to all of you mothers! For all of you daughters, (and sons too) I hope you have become inspired to bake something for your mom. It doesn't have to be elaborate or complicated. Whatever you bake for them will be made with love and memories for them. Although it wasn't for Mother's Day, one of my cherished memories is of when my two sons were in grade school. When I came home from work at that time there was a kitchen chair placed in my path after walking in the door. On the chair was a plate of homemade cookies my boys had made to surprise me. Their first attempt at baking, and a loving memory I will always remember.

I posted last evening on a few tips and background information on Chiffon cakes. If you have not already read it, please refer to it below this post. Now for the recipe:

Chiffon Cake

• 2 1/4 cups sifted cake flour
• 1/4 tsp salt
• 1 1/2 cups sugar
• 1 tbs. baking powder
• 1/2 cup cooking oil (pure vegetable oil such as Crisco or Wesson, NOT others such as canola, sesame, etc.)
• 7 egg yolks (large eggs)
• 1 tsp. pure vanilla extract
• 3/4 cup cold water
• 2 tsp. finely shredded orange peel (Please note that you do not have to use fresh oranges. I often use a good quality dried orange or lemon peel that comes in the spice section of your grocery store.)
• 7 egg whites
• 1/2 tsp. cream of tartar

1. In a large bowl combine flour, sugar, baking powder, and 1/4 tsp. salt.
2. Into the center of the flour mixture add the oil, egg yolks, vanilla extract, and 3/4 cup of cold water.
3. Beat with your electric stand or hand mixer on low speed to combine, then beat on high speed about 5 minutes.
4. Fold in orange and lemon peels and set aside.
5. With clean beaters and a clean bowl beat egg whites and cream of tartar on high speed until stiff peaks form.
6. Pour flour mixture over the egg white mixture and gently fold in (the purpose is the avoid deflating the air beaten in, which is the leavening agent.
7. Gently pour the batter into an ungreased 10-inch tube pan and bake at 325 F. for 65 to 70 min., or until top springs back when lightly pressed with your finger.
8. Immediately after removing from the oven, invert cake in pan and cool completely.
9. Using a spatula, loosen the sides of the cake from the pan and then remove cake.

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Next Week: Angel Food Cakes

Chiffon Cakes

Since my last post I realized that the subject of cakes was too big to just devote to one week's discussion and then a couple of recipes. I will therefore expand to at least several weeks.

Most everyone is familiar with the basic chocolate, white, and yellow cakes and their variations, whether homemade or (gasp!) box mix. I, therefore, will not devote blog space to them other than to say that any of those can be made into the smaller version, cupcakes. I would like to get into, rather, the less familiar but more interesting varieties of cakes. This week I will start with Chiffon Cakes

Chiffon cakes, like their "cousins" Angel Food cakes and Sponge Cakes, are delicate and tender. Although they can be basic like an angel cake, they also can be elaborate works of art depending upon the choice of cake and recipe. Now, I know what a chiffon cake tastes like and looks like, but I wanted to more about the subject before I share it with you so I researched it on Wikipedia. (I am more of an expert in the area of pies, quick breads, etc. than I am on cakes). What I learned was really interesting. It turns out that the chiffon cake was invented by an insurance salesman, who also ran a catering business, in 1927. He later turned around and sold the recipe to a famous company, who proclaimed it to be the "cake discovery of the century."!

As to what makes a chiffon cake a chiffon cake is how it is made and, of course, its ingredients. Instead of butter, oil is used. Eggs are also part of the recipe. The light texture of the cake is created by beating egg whites until stiff (use your highest setting of the mixture to achieve this) and folding them in the cake batter before baking. Due to the high oil /egg content you should end up with a moist cake, one that does not harden or dry out as fast as a "traditional" cake.

A couple of tips when making Chiffon cakes:

• Beat egg whites until stiff peaks form.
• Be sure to add the cooking oil to the flour mixture first, then add the egg yolks. Otherwise, egg yolks will combine with the flour and form streaks.

Other than that, the key to a successful Chiffon cake is to follow the recipe.


My next post (most likely tomorrow morning) will be a recipe for Chiffon Cake.

Cakes

Yes, I know, I am somewhat late in posting this week's Blog. My neighbor's Mulberry Tree has a bumper crop of ripe berries, so I spent most of the weekend picking the mulberries and making pies and jam.

In my previous posts I have started you out on relatively foolproof bakery. Now we are going to get into cakes. Some people shy away from baking a cake because it either seems complicated to them or doesn't come out right. Furthermore, the variety of cake mixes on the market are easy and quick to prepare, so most people opt for them instead. Really, baking cakes is not difficult as long as you follow the recipe exactly. In addition, there are a few basic rules to follow.

First of all, however, let me state that I am not a cake decorator. Cake decorating is a specialty and an art into itself,; one that I have no inclination for. My bakery, cakes included, are all about the taste rather than how they look. Because of the time and often special techniques involved creating flowers, multiple layers with "pillars" (think wedding cakes), etc., many beautiful masterpieces are not necessarily moist and delicious cakes. Often they are dry and bland on the inside. To give a real life example, my step-daughter's wedding cake, catered by the reception hall, had beautiful red roses and black ribbons of hardened icing. Great for photos. Not so great for eating. Close family and friends returned to my home after the reception to enjoy an additional cake, one made by me. Needless to say they enjoyed the taste of my cake more that the highly decorated catered one.

Now, before you come to the conclusion that to make a good tasting cake it has to look plain, let me reassure you that there are simple decorative things you can do to dress it up. If no one is allergic to nuts who will be eating your finished product, you can place shelled pecan or walnut halves around the bottom and top rims of the cake. Or you can sprinkle the top with crushed nuts. Shredded coconut sprinkled on top looks pretty too. These are just a few ideas to quickly and simply decorate a cake and still have a great tasting product. They do not require skill or talent. Of course, if you are really creative and prefer to learn cake decorating, there are short courses given at community colleges, cookware stores, and at stores that carry cake decorating equipment.

Now for the few basic, but important, tips regarding baking a successful cake:

1. As stated above, follow the recipe exactly. Every ingredient has a purpose and leaving something out, decreasing or increasing the amount, or making substitutions can and will affect the end result. Measure the ingredients accurately.

2. Do not overbeat. Overbeating removes the little bubbles of air, causing the cake to fall. While I mentioning "falling", do not open the oven door while the cake is baking. The cake will also fall for that reason. Instead, turn on the oven light so you can keep an eye on it without resorting to opening the door.

3. Know your oven. If a recipe calls for 350 F., and your oven heats up hotter than that at that setting, or colder at that setting, make the adjustment accordingly. Better yet, have your oven checked and repaired if it is not keeping accurate temperatures.

4. Have on hand fresh ingredients, especially the eggs. Most of us keep eggs in the refrigerator a while and I am guilty of that as well. While they do usually do not spoil, old eggs will not keep their egg yolk intact when cracking open the egg. If the yolk spreads it indicates they are old. Great for scrambled eggs, but not great for a perfect cake. Keep on hand cake flour. Flour is the main ingredient of a cake; cake flour creates a finer texture.

As for variety of cakes, there are many flavors and types of cakes. Most of you are familiar with birthday or layer cakes made of chocolate, vanilla, yellow, strawberry, etc. Please do not limit yourself to just those types of cakes. In addition, there are spice cakes, cakes made with fruit such as bananas or apples, chiffon cakes, sponge cakes, and angel food cakes to name a few! There are even cakes soaked throughout with rum, for those so inclined.

Next week I will provide you with a couple of cake recipes. In the meantime, have a safe and healthy week. Happy Baking!

Next Week: Cake Recipes