Spring 2011 eNewsletter

Kate’s Favorite Recipes

For years, I included one of my favorite recipes in each Newsletter.  I wasn’t sure if anyone ever tried them so I was surprised when several clients mentioned that they “miss” them and proceeded to show me many that they have clipped from this Newsletter over the years.  So it’s back…Bon Appetit!  I haven’t made a carrot cake in forever and decided in honor of Spring, Easter and Andrea, our assistant’s Birthday, that I would make an old favorite. It’s a great Spring cake and this is a delicious and rich version!

Old – South Carrot Cake

1 cup dark raisins                                       1 Tbls unsweetened cocoa powder

4 cups shredded carrots, packed                  4 large eggs

2 cups minus 2 Tbls all-purpose flour             2 tsp vanilla extract

2 tsp baking powder                                   1 cup granulated sugar

1 tsp baking soda                                       1 cup dark brown sugar, packed

1 tsp salt                                                  1 ¼ cup vegetable oil

2 tsp cinnamon                                          1 ½ cups walnuts, chopped small

Preheat oven to 350 degrees.  Butter 3-9” cake pans, line with waxed paper cut to fit, butter the waxed paper, dust with flour.  Tap out excess.  Set aside.  Steam the raisins over shallow water in covered saucepan for 10 minutes.  Set aside.   Coarsely grate the carrots on a standing grater or in food processor.    Whisk together the flour, baking powder, soda, salt, cinnamon, and cocoa, and set aside.  In large bowl, beat the eggs to mix.  Beat in both sugars, vanilla and oil.  Then, on low speed, add the dry ingredients. Mix only until incorporated.  Stir in the carrots, raisins and nuts.  Divide the batter among the 3 pans.  Use the bottom of a teaspoon to distribute the solid ingredients evenly in the pans.  Place two layers on one rack and on layer in the center of the other rack.  Bake 35 to 40 minutes or until tops spring back when gently pressed and cakes begin to come away from the sides of the pan.  Remove from oven and let stand 3 minutes.  Remove from pan leaving wax paper on – it helps keep cake moist.  Cool leaving the cakes right side up.  When cool, freeze layers for at least 1 hour until they are easier to handle (optional).

Cream Cheese Icing

16 ounces cream cheese, room temp           1 tsp vanilla extract

4 ounces unsalted butter, room temp         2 cups sifted confectioner sugar

In large bowl, beat the cheese and butter until soft and smooth.  On low speed beat in vanilla and sugar, then on high speed for a few moments until smooth.             If paper still on cake layers, remove.  Place one layer upside down on cake plate.  Spread thin layer (2/3 cup) of icing evenly over layer.  Cover with 2nd layer, again upside down.  Spread another thin layer of icing over.  Cover with 3rd layer, again upside down (all will be upside down).  Now use the rest of the icing to cover the top and sides of the cake.

Note:  Makes 20 – 24 cupcakes – use a pastry bag and decoratively pipe the icing on top.

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