Thursday, June 27, 2013

Make This!!

Carrot Cake!

Omid & I LOVE a good carrot cake. I like mine with raisins & pecans, Omid likes his without either of those ingredients. I scoured Pinterest the other night for recipes that I thought Omid would like & came up empty.

I finally turned to the two bloggers I always visit when I need a great recipe: Noble Pig & The Pioneer Woman.  Cathy from Noble Pig had several carrot cake recipes on her blog. The one I can't wait to make is apple carrot cake with goat cheese frosting. Sounds simply scrumptious! I finally decided to go with Ree's simple carrot cake. Just the basics, nothing fancy.

I made two changes with Ree's recipe. I substituted coconut oil for the vegetable oil. I was really nervous about how it would turn out.  It actually turned out great! I also cut the powdered sugar amount down from one pound to 1.5 cups in the frosting. We like our cream cheese frosting more tangy than sweet. In my opinion, nothing ruins a carrot cake than super sweet cream cheese frosting. I also left the pecans out of the frosting & just sprinkled them on top of individual slices instead of all throughout the cake.

This cake got two thumbs up from Omid. ☺ Make it! You won't be disappointed!

Coconut Oil Carrot Cake adapted slightly from Ree Drummond
2 cups Sugar
1 cup Coconut Oil
4 whole Eggs
2 cups All-purpose Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
2 cups Grated Carrots

Cream Cheese Frosting
1 stick Regular Butter, Softened
1 package (8 Oz) Cream Cheese
1 1/2 cups Powdered Sugar
2 teaspoons Vanilla
1 cup Pecans, Chopped Finely

Preheat oven to 350F.
Mix together the sugar, coconut oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured pan  and bake at 350F until done (insert a toothpick), about 50 minutes.  Cool completely.

In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend. Spread on cooled carrot cake. Sprinkle nuts on top or onto individual servings.

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