Thursday, July 22, 2010
Raw carrots are difficult for me to eat. Cooked carrots are hard for me to eat. Cooked carrots that have their flavors hidden are easier for me to eat. Call me crazy but I'm not crazy for carrots. I cringe at the thought of eating a raw carrot. Even drenched in ranch dressing, I just can't eat it. BTW, a little fun fact. So I was watching the Dr. Oz show and carrots actually don't help your eyesight as much as everyone say they do. It's actually a myth!! Instead, dark green leafy vegetables help more!! Anyway, once the carrot's flavor is disguised with something flavorful, I eat them with ease. That's why Carrot Cake is so delicious to me. Its flavor is disguised with spices and it's just so darn good! I'd like to think that this cake is healthy. I mean, it's a cake that uses VEGETABLES!! How can it be bad? This has to be another semi-healthy dessert!! Carrots already have a natural sweetness so we're just enhancing it here with more sugar! :D
Now, I can't give away the recipe for this carrot cake. Sorry I'm not sharing again!! (I'll explain later in this post). I'm probably getting on your nerves for not posting recipes, huh? Well, I'll talk about it later. But today, yes today, July 22nd, is one of my best friend's birthday! Happy Birthday to Michael Appelgate!! Woot Woot!! Happy Birthday bro!! I met Michael my freshmen year of high school. I don't think we started talking until we were both on our high school swim team. Let me tell you, that swim team was a doozy!! Waking up at 5:00 AM everyday to go to swim practice for about 2 hrs, go to school for another 6 hrs, then having land practice for another hour, was TOUGH!! Not to mention smelling like chlorine the whole day. It was through joining this team that enabled me to make great friends on that swimming team and even though I didn't enjoy the practices so much, it was all worth it. So once again, Happy Birthday Michael!! Oh, it's also my cousin, Jeremiah's birthday as well. Happy Birthday to him too!! haha.
So, why am I not going to post the recipe for my carrot cake? Like I said before I want to own a cupcake shop. But, this recipe is a serious secret as well. It's kind of hard to explain. My family wasn't supposed to have this recipe. In fact, I don't think anyone was supposed to have this recipe. My mom got it from a co-worker who got it from another co-worker somehow and I had to "drag" the recipe out of my mom. My mom specifically said not to share it. So, there you go. I did find a recipe that is similar to the one I use so here's the similar recipe. (Betty Crocker's Carrot Cake) P.S. I need to work on my piping skills.....
1 1/2 cups granulated sugar
1 cup vegetable oil
2 cups Gold Medal® all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts
Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Store in refrigerator.
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