The Dumpling Diary

Dis cooking so you cooking too.

[Insert crazyawesome muted trumpet music here] February 7, 2010

Filed under: Desserts — Meg @ 12:58 am

Here’s a song by a great band that we don’t hear nearly enough anymore (unless you watch Chuck, that is)! The prelude to today’s post!
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Oh, okay. I know I said I was essentially done with healthful, low-fat recipes for 2010. But I’m not done with cake yet, and I’ve been eating a fair amount of it this year so far! There is still at least one more on the way this month. So, in lieu of becoming  beluga whales, Jon and I made some non-artery clogging cake. Jon loves carrot cake more than any other kind (or so I’m told), and it seemed like a virtuous enough idea. So, we innocently delved into the world of a simple carrot cake. The results were very, very moist and dense, sweet, but not too sweet, and, uh, the cake was mostly hoarded by Jon’s dad, or his prospective pilfering co-workers, in the wee hours of a night shift… Jon’s mom took some into work as well, for her Mr. Executive boss (along with some dog treats we made that week, haha), and from the feedback we got, we will definitely be adding it to our menu for Cocodrie!
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Anyhow, here’s the recipe. Once again, the cake was hacked into long before we had a chance for the batteries to charge for the camera. I’m starting to feel kind of rotten about that, readers… I promise more pictures in the future! I will be more diligent about it next time!

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Executive Carrot Cake (HA)
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1 cup white flour
1 cup whole wheat flour
2 tsp baking soda
2 1/2 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp salt
4 eggs (or use egg whites, if you want. Use 2 whites for 1 whole egg)
1/4 cup butter or oil
1 1/4 cups applesauce (unsweetened)
3 cups grated carrots (I use the food pro, bigger shreds of carrot, less work for elbows/arms)
(optional) 1 cup coarsely chopped walnuts or pecans
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Preheat the oven to 350! Grease and flour a 9 or 10 inch tube/bundt pan (this just means lightly greasing with butter, and then a few tablespoons of flour in the pan, tapping it along the sides and bottom, to LIGHTLY coat everything with flour. Tap out excess flour, or you will be sorry, and full of greasy clumps. Doesn’t sound too appetizing, does it?) . Then,  in a large bowl (or using a stand mixer), combine dry ingredients, mixing well. If you’re adding walnuts or pecans, stir in them in now, so they get coated with flour and don’t sink to the bottom of your cake. Next, add eggs, butter or oil, and applesauce. Mix well, and then mix in carrots. Pour this mixture into the tube/bundt pan, and bake in the oven for about 70-80 minutes, or till a toothpick comes out clean when inserted. Let the cake cool completely, then go along the outside edges and the centre with a knife, carefully. Flip cake over, and proceed with icing.
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The icing is fairly simple, it’s the recipe that I got from my Aunt Marie, which she used throughout her professional cake-making endeavors. It’s intoxicating.
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1 cup butter
6 cups icing sugar
2-3 Tbsp water
(I add about a tsp of vanilla)
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In a bowl, using a mixer, beat together the butter, water, (vanilla) and icing sugar, 1 cup at a time. Towards the end, “beat the hell out of it,” (Marie’s words. hahahahha, I love it) for five minutes or so. This will result in fluffy-ass icing. Now FROST. Then LOVE.
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Give it to your favourite family friend or administrative executive. Or eat it all by yourself.
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Megohm, over and out!

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