Wednesday, April 4, 2012

Carrot Cake

Variation on All's Carrot Cake, based on ingredients in my pantry/fridge and slight variation of method... Makes one 9X13 pan (about 20 pieces)

3/4 cup milk
1 tablespoon vinegar or lemon juice
3 eggs
1/2 cup oil
1 cup sugar
1/4-1/2 cup maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups flour
2 teaspoons baking soda
1/2 cup raisins
1 cup chopped dates
3-4 large carrots, grated
1 cup coconut
1 cup chopped walnuts (optional)
1 to 2 cups crushed pineapple (I added 8 ounces, and up to 16 ounces with no problems)

Preheat oven to 350F.  Grease and flour a 9X13" pan.

In a bowl combine milk and vinegar.  Allow the milk to curdle (it will take just a minute).  Beat the eggs in a small bowl then add to milk mixture along with vanilla, oil and sugar.  Stir until just combined.  Add carrots, coconut, walnuts and pineapple.

In another bowl thoroughly mix together: flour, baking soda, salt, cinnamon, raisins, dates.  When well combined, add to the milk mixture and stir until just combined. 

Transfer to 9X13 inch pan. 

Bake at 350 for about 60-70 minutes.

Frosting: Bring about 6 ounces of cream cheese to room temperature.  Beat until fluffy, then stir in about a 1/2 cup powdered sugar (or, to desired sweetness).  Spread over cooled carrot cake.

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