Thursday, July 16, 2009

85. Carrot Cake with Cream Cheese Frosting

Date Cooked: July 13, 2009
Page: 835
Rating: A

I feel lately that my stress level has been abating and I am getting excited about cooking from the book again. I haven’t done a lot of baking from the book mostly because it intimidates me so I figured why not try to bake a cake. Carrot cake seemed as good a choice as any since I had some carrots that needed to be used. When I first started gathering the ingredients for this I was expecting it to be difficult but after reading through the recipe this seemed like it would be relatively pain free… I wasn’t really paying attention though.

Starting off I measured out most of the dry ingredients and whisked them together. I then took the bag of carrots I had and ran them through my food processor’s shredding disk. For those that have read my blog from before, I don’t care much for my food processor. It did a poor job of shredding the carrots and I ended up having to pulse them a few times extra to cut up the larger chunks. Once the carrots were processed I tossed them with the dry ingredients. This is where I began to realize what I was getting into. I needed to wash the food processor so I could combine the sugar, eggs and oil. The food processor is a pain in the ass to clean so I tend to avoid it, this was the first of several washings it would need to complete the recipe.

Once the food processor was cleaned I combined the sugar and eggs and then slowly added the oil with the processor on. A nice emulsion formed and once done I folded it into the dry ingredients. Within a few minutes I had a nice batter ready to pour into my prepped baking pan. Into the oven for 40 minutes until a toothpick came out clean. Then it had to cool for 2 hours.

While the cake cooled I set to work cleaning the food processor again to make the icing. The cream cheese icing was as simple as processing all the ingredients in the food processor for less than a minute. I transferred the icing to a bowl and let it chill a little in the fridge until the cake was cool enough for frosting. While waiting I had the opportunity to once again clean the food processor. Really is time for a newer, easier to clean model.

When the cake had finally cooled I spread the icing on (something I am not very talented at). Apparently the cake was not cool enough though and the icing began to get a touch runny so I put it all back in the fridge to chill a little longer before cutting into it to eat!

Rating: A. The cake was very moist and the carrots were very subtle but still noticeable. The cake was lightly spiced and not overly sweet which made the icing all that much better. I definitely enjoyed my piece and had to resist the temptation to help myself to a second, much larger slice.


  1. Is there a food processor that is easy to clean? I've pretty much given up using mine and resort to the stick blender, hand grater, or whisk whenever I can.

    The Best Recipe book is pretty heavy on use of the food processor, isn't it?

  2. I'm just not a fan of the food processor either.

    But your carrot cake looks beautiful despite the aggravation. And a grateful family trumps the aggravation of a food processor every time.


LinkWithin Related Stories Widget for Blogs