Sunday, April 22, 2018

Yummy Carrot Cake with Avocado Oil

Carrot Cake!  It's been a long time since I made last one... I don't even remember when that was.  I searched all recipes, and I chose this recipe I found at foodnetwork by trusty Alton Brown.  But as usual, I make my own variation.  I did not cover mine with cream cheese frosting or the butter, except for buttering the cake pan to coat with flour.  I used sour cream instead of yogurt.  I used Ceylon cinnamon. Organic eggs.  And a couple of other changes in spices . . . using what I have in my pantry.
Preheat oven to 400 degrees F. (countertop electric oven - my gas oven is out of commission at the moment)
Smear 9x3 inch glass cake pan with unsalted butter - sides and bottom. 
Sprinkle flour freely to cover.  Set aside.
    12 oz, approximately 2-1/2 C, unbleached flour, plus extra for pan
    12 oz grated carrots, medium grate, approximately 6 medium
    1 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp ground cloves
    1/4 tsp ground cinnamon
    1/4 tsp freshly ground nutmeg
    1/2 tsp Kosher salt
    10  oz sugar, approximately 1 1/3 cups
    2  oz dark brown sugar, approximately 1/4 cup firmly packed
    3 large Organic eggs
    6 oz Daisy sour cream
    6 oz Non-GMO Avocado oil
    Handful of Raisins.
    1/4 C of ground flax seed mill
Wash the carrots and grate with food processor or hand grate.  Transfer to a bowl.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add dry mixture to the carrots and toss until they are well-coated with the flour. Add ground flax seed mill and raisins.  Toss well.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and sour cream.
With the processor still running drizzle in the avocado oil. Pour this mixture into the carrot mixture and stir until just combined.
Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 375 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan.

If you would like to frost the cake with cream cheese frosting follow the instruction here.
After 15 minutes, turn the cake out onto a rack and allow cake to cool completely.
Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:

8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups

The cake is moist and delicious.

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