10

 

Had a piece of this carrot cake after it cooled and I gotta say this cake is the best!  (That’s just my opinion but try it and let me know what you think) It’s so moist when you cut it you can actually hear the moisture, and oh so rich. This is the second time I’ve made this cake and I will never use another recipe for carrot cake for fear it could never compare to this one.  On a scale of 1-10, this is a 10!

Finished and frosted…

Carrot Cake (Williams Sonoma Baking Cookbook)

350 Degree Oven

2 c. all-pupose flour

2 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. salt

1/2 tsp. ground allspice  (*I used nutmeg)

4 large eggs

3/4 c. canola oil

3/4 c. sugar

1 c. firmly packed brown sugar

1/2 c. buttermilk  (* I used sour milk)

3 c. shredded carrots

Cream Cheese Frosting to top it off which I whipped up from years of practice and no recipe.  Sorry…

In the middle of making a carrot cake

I have procrastinated all day long.  I had good intentions of baking a cake earlier in the day but it’s been a lazy day for me.  The weather is crummy, and frankly, my time this morning was spent watching Runaway Jury.  Good movie…  When I couldn’t make up my mind what kind of cake to make today I  asked my husband.  Would he prefer a yellow cake with a lemon filling, or a carrot cake with cream cheese frosting?  I knew what his answer would be.  Carrot of course!  I found a great recipe for carrot cake in a Williams Sonoma Baking cookbook that I bought for his birthday one year.   I’ve made this cake before and the first time it turned out great – nice and moist..   When the cake is finished I’ll post a picture or two and the recipe. 

I spent some time looking at some vintage recipe books today too.  That’s  a topic I definitely will have to spend more time on in a future post.