I’ve been craving carrot cake for quite some time – and no I’m not pregnant! This past weekend I had the perfect reason to make one. My Aunt Suzanne hosted a family dinner on Sunday and I brought a dessert – big surprise.
Carrot cake can be an easy dessert to make, but there is one critical step in the process and it has nothing to do with sifting, measuring or mixing – it’s all in the lining of the 9-inch baking pans. It’s important to line your baking pans with wax or parchment paper to prevent this dense, moist mountain of loving cake from sticking to the pan. And wouldn’t you know it, I was out of both wax and parchment paper. (Note – Jamie told me I was out last week and I ignored her.)
Thus we have Tuesday’s Tips & Tricks – pre-cut 9-inch round parchment circles. These adorable circles are a bakers dream. I immediately ordered a package of 48 from the King Arthur Flour website…http://www.kingarthurflour.com/shop/items/round-parchment-9-inch. At $6.95, they’re a steal!
I bet you’re wondering how my carrot cake turned out since I didn’t have any wax or parchment paper. Well, let’s say that Chicks’ Rule #5 from our cookbook Two Chicks from the Sticks – Back Home Baking came in real handy
……………….. When In Doubt, Frost It!
- Preheat oven to 325°F. Lightly grease three 9-inch round cake pans with 1 1/2-inch high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper.
- Using electric mixer, beat sugar, carrots, and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture.
- Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 25 – 30 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)
- Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
- Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting on top of cake. Serve cake cold or at room temperature.