Spiced Caerrote Raizin Cake With Cream Cheese Frosting
This may well be the ultimate carrot cake. The secret is in the microplaned carrots, which give moisture and natural sugar to the cake, and the spices that tickle the taste buds. If you're allergic to nuts, the walnuts may be omitted. The frosting is also optional. Use the same batter to make mini-bundt cakes, mini-loaves, or giant muffins. If you're really adventurous, soak the raisins in rum for an extra kick. Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutesPT45M Ingredients: . 1-3/4 cups all-purpose flour . 1 teaspoon baking soda . 2 teaspoons baking powder . 2 teaspoons cinnamon . 1/2 teaspoon nutmeg . 1/2 teaspoon salt . 1-1/2 cups brown sugar, firmly packed . 1 cup vegetable oil . 3 eggs . 1/2 cup chopped walnuts (optional) . 1/2 cup (8 ounces) canned crushed pineapple in juice, drained . 1 cup raisins, soaked in water for 15 minutes, and drained . 1 cup (about 2 large) finely grated carrots (see Note) . Cream Cheese Frosting: . 8 ounces cream cheese, at room temperature . 1 cup confectioners' sugar . 1 teaspoon pure vanilla extract . 1/2 cup chopped walnuts (optional) Preparation: Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil or grease with butter liberally. In a large mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside. In a smaller bowl, beat brown sugar, vegetable oil, and eggs until well-combined. Add egg mixture to flour mixture and mix well. Stir in walnuts, crushed pineapple, raisins, and carrots. Mix until evenly distributed. Pour into prepared pan and bake about 30 minutes or until center tests done. Cool to room temperature. Cream Cheese Frosting: Beat cream cheese and confectioners' sugar until smooth. Spread on cooled cake. Sprinkle with 1/2 cup walnuts and press gently into frosting. Note: It's important that the carrots be finely grated. Most graters and/or food processors won't do the trick. This is the perfect job for a microplane grater/zester. If you want to add an extra kick, soak the raisins in rum. You can also use this batter to make miniature 3 x 6-inch loaves, miniature bundt cakes, or large muffins. The baking time should be about 25 to 30 minutes. Yield: 24 to 36 servings, depending on cut size _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
