Once again, happy Sunday!
Today I'm going to do things a little different. Instead of sharing a written post, I'm going to share a video post! In the video below, I will show you how to make a delicious carrot cake I found in the book Teens Cook Dessert. (It's a great dessert recipe book. I recommend it even if you're not a teen...) So go ahead and click play to learn how to make this yummy cake. If you need to see the recipe in writing or the measurements for all the ingredients, I have it down below the video for you.
Enjoy!
Note: I only had jumbo raisins, so I used a knife to chop them up into smaller pieces.
Here's the recipe in case you didn't catch it in the video.
Ingredients:
For the cake
- 3/4 cup walnuts
- 4 eggs
- 1 1/3 cups vegetable oil
- 1 3/4 grated carrots (that's 2-3 carrots if you're grating them yourself)
- 1 cup crushed pineapple, drained
- 1/2 cup sweetened coconut
- 1/4 cup raisins
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons ground cinnamon
- 1 3/4 cups sugar
- 2 1/3 cups flour
- 8 ounces cream cheese
- 2 tablespoons butter
- 2 1/2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
Step-by-Step
- Preheat the oven to 350°F. Butter a 9x13 baking pan.
- Chop the walnuts and place them in a large bowl. Add the eggs. Use a fork to break up the yolks. Next, add the vegetable oil, carrots, pineapple, coconut, and raisins. Stir until combined.
- Add the baking soda, baking powder, salt, cinnamon, and sugar. Stir. Add the flour and mix until incorporated.
- Pour the batter into the prepared baking pan. Bake for 45 to 55 minutes. When the center springs up when lightly pressed, you know it's done.
- Let the cake cool completely. Meanwhile, make the frosting. Place the cream cheese and butter in a large bowl and use a mixer to combine. Then, add the powdered sugar, milk, and vanilla. Mix until smooth.
- Spread the frosting over the cake using a spoon.
See you next week!
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