Not Enough Carrot Flavor In Cake....help Needed
Baking By cakeymom Updated 20 Mar 2014 , 3:47pm by AnnieCahill
Ok below is the recipe I used. I liked the texture and everything else about this cake, but to me it did not have enough carrot flavor.
Do you think by subbing out some of the oil for strained carrot baby food I'll get what I'm looking for flavorwise? I have to bake this cake on or before Sunday so I don't have time for a new recipe or to tweak this one more than one additional time, as I work a full time job.
1 1/2 cups sugar
2/3 cups firmly packed brown sugar
1 cup canola oil
1/2 cup buttermilk
4 large eggs, at room temperature
2 tsp vanilla extract
1/2 cup crushed pineapple, drained
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 lb. finely grated carrots (about 2 1/2 cups)
1 cup chopped pecans (optional)
1 cup golden raisins (optional)
Preheat oven to 350 degrees F. Prepare two (or three, for three skinny layers) 9-inch cake pans by lightly coating with cooking spray and lining with parchment paper.
Beat the eggs, sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
In another bowl combine the flour, baking powder, baking soda, cinnamon, salt and nutmeg.
Add the dry ingredients to the wet ingredients and mix until fully incorporated. Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.
Cakeymom
AMy recipe also takes a full pound of carrots. I don't use vanilla in mine. Maybe that's distracting from the carrot flavor?
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YES. I just made my once a year version for a guy at work with cream cheese icing and a praline nut crust on the outside. It's the only cake I make that gets totally demolished in under ten minutes. I say once a year version because no one ever asks for it except for the coworker. Everyone else just wants chocolate.
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