Spend Easter weekend with our tasty recipe for Carrot Cake, made with cream cheese frosting. Take care!
Did you see last week's newsletter Buttermilk Fried Chicken
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Enjoy this Texas Cooking recipe and have a great week!
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Moist and sweet, this tender cake with hints of cinnamon and bits of carrot is guaranteed to please everyone, whether you choose to make it a layer, Bundt or sheet cake. Add to its perfection with Cream Cheese Frosting and you'll have an heirloom cake to pass along to future generations.
For a "from scratch" cake, this recipe comes together pretty quickly. You can save more time (and maybe some skinned knuckles) by using packaged grated carrots from the supermarket.
- 1 cup canola oil
- 1 cup sugar
- 1 cup light brown sugar, packed
- 1-1/2 teaspoons vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 1/3 cup non-fat dry milk
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 teaspoons cinnamon
- 1/4 teaspoon grated dried lemon peel
- 3 cups grated, raw carrot
- 1 cup chopped pecans
- Preheat oven to 350°F.
- In a large bowl, blend the oil and sugars on low speed of an electric mixer until well mixed. Add the vanilla. Beat in the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, non-fat dry milk, baking powder, baking soda, salt, cinnamon and dried lemon peel. Gradually add the dry ingredients to the oil and sugar mixture until well blended. Fold in the pecans and carrots by hand.
For a Layer Cake: Pour batter into two greased and floured 9-inch cake pans. Bake at 350°F for 35 to 40 minutes. Test with cake tester or toothpick. Cool before frosting.
For a Tube or Bundt Cake: Pour batter into a 10-inch tube or large (10-cup) Bundt pan. Bake at 350°F for 50 to 60 minutes. Test with cake tester or toothpick. Cool in pan, then invert on serving plate and frost.
For a Sheet Cake: Pour batter into a greased and floured 9x13-inch pan. Bake at 350°F for 45 to 55 minutes. Test with cake tester or toothpick. Cool before frosting.
Lone Star List
Here are some things that caught my eye this week!
- How to close a bag of chips with no clip.
- New in the Book Pile!
Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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