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desserts
Cynthia’s Infamous
Carrot cake
Most carrot cake is dreadful. It’s either too dry or too oily, and quite often, it’s
overly spiced. Even the frosting tends to be about an inch of cream cheese flavored
mediocrity. (Also, can we all just agree, once and for all, that raisins don’t belong
anywhere near cake.) However, when it’s made right, carrot cake will hold its own next
to any other cake in the bakery case. This, this is the cake that will get your friends
and family to change their minds about hating carrot cake and to finally understand
why the underrated carrot cake is still an undeniable classic.
LIST of INGREDIENTs: cake
LIST of INGREDIENTs: frosting
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1 1/2 cups oil
4 eggs
2 teaspoons cinnamon
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups flour
2 cups sugar
2 cups grated carrots
1 8-ounce can crushed pineapples
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1 pound confectioners’ sugar
1 8-ounce package cream cheese,
softened
1/2 cup butter, softened
1 teaspoon instant coffee
1 teaspoon vanilla
method of crafting
1.Preheat oven 350 degrees Fahrenheit. Grease and flour a 13 x 9-inch pan.
2. To make the cake: In a large mixing bowl, beat oil and eggs until well blended. Add
cinnamon, baking powder, baking soda, salt, flour, and sugar. Mix on low until all dry
ingredients are just incorporated. Do not overmix. Stir in carrots and pineapple.
3. Pour the batter into the prepared pan and bake for 50 minutes or until a toothpick
inserted into the center comes out clean. The cake will just start coming away from the edge
of the pan. Allow it to cool completely before frosting the cake.
4. To make the frosting: Beat the cream cheese and butter together until smooth and creamy.
Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the
coffee and vanilla.
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