Great carrot cake recipe!

8 years ago

I made this with the frosting. My dil requested it for her birthday cake. Everyone raved about it. I was leery about the pepper, but it worked!

https://noblepig.com/2008/12/triple-layered-spiced-apple-carrot-cake-with-goat-cheese-frosting/

Louise

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lindac92

8 years ago

Goat cheese is many things...."goaty" or not at all. And from talking with people who raise dairy goats, a frequent practice is to save the milk for a week before making cheese....and of course in that time the "goat" is intensified....also the longer the cheese is kept the "goatier" it becomes. If you can get fresh chevre you won't taste the goat at all....
I also suspect the type of goat has something to do with the taste....but don't know that for sure.

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lindac92
8 years ago
As someone who is lactose intolerant you had me at the goat cheese....but then lost me at the cream cheese....pepper and other spices is a good thing!!
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Louiseab
Original Author
8 years ago
Yes, I wondered about that. Maybe just more goat cheese?
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Another who grates the carrots....and even at the risk of over exposure, I'll post my carrot cake again....well not really MY recipe...came from Julie Trussler's cook book. and I will repeat what the others have said....be very very sure the cake is done. I think the cake needs all the moisture form the carrots. anyhow...here's the recipe....always a keeper. Carrot cake Julie TÂs 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking soda and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake.
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I don't remember who posted this recipe or the link to the recipe, but it is very, very good. Although it has no added sugar and is lower in carbs (great for diabetics like me), it's not low in fat or low in calories. I usually make mini-muffins rather than a cake, for portion control. I haven't yet made the frosting, so I can't comment on it. The Fantabulous Whole Wheat Carrot Cake 16 servings in 9"x13" pan (12g net carbs; 15g total carbs including 3g fiber) 24 mini-muffins (8g net carbs; 10g total carbs including 2g fiber) 2 cups white whole wheat flour, sifted 1 teaspoon baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 teaspoons cinnamon 1 cup Splenda for baking or 1 Splenda Quick Pack for even fewer carbs 1/2 cup chopped walnuts (I like more) 4 eggs (I use jumbo eggs) 1 cup canola oil (or substitute with some apple sauce) 2 cups grated carrots 1 cup unsweetened crushed canned pineapple, drained Combine dry ingredients. Beat oil and eggs until frothy; stir in carrots and pineapple. Mix wet ingredients with dry until just mixed - do not over mix. Put into greased baking pans of your choice. Bake at 350Â° - 15 min for mini-muffins; 25-30 min for 8"x8" pan; 30-40 min for 9"x13" pan. Cool in pans several minutes, then remove from pans and cool completely on wire rack. Sugar-Free Cream Cheese Frosting 1 1/2 cups cream cheese (1 1/2 8 oz. brick) 1 1/2 tbs. butter, softened 16 packets of Equal (or less to taste) 2 tsp. vanilla 0-2 tbs. milk to thin frosting if needed. Let cream cheese softened to room temperature. Add softened butter and beat with mixer until creamy and smooth. Add vanilla and sweetener.
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carrot cake....
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I made Linda's frosting yesterday for carrot cake. Yum. Even Alice, who claims not to like cream cheese frosting, said "that's good stuff." I made the carrot cake recipe from Jame's Beard's American Cookery. (I'll post it with my comments if anyone wants it.) It has some orange zest in it so it paired well with the frosting. I added two pods of cardamom crushed, extra cinnamon and brandy plumped raisins to the recipe. Orange and cardamom work well together.
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what is wrong with this carrot cake recipe?
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Comments (11)
Why not just use my recipe? the difference is 3/4 cup of butter milk for 3/4 cup of oil, an extra teaspoon of cinnamon...vanilla extract, no baking powder ( even though in the directions it says add baking powder...it means soda!) And crushed pineapple. You can skip the glaze....but it's really good. Frankly i don't know what the results would be to sub butter milk for 3/4 cup of the oil without other adjustments. But I do know this recipe works... Here is a link that might be useful: Carrot cake
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User
8 years ago
Interesting recipe!
Louiseab thanked User
lindac92
8 years ago
The recipe I make is similar in that it has fruit and carrots...but the fruit I use is crushed pineapple and chopped dried apricots.....and only cinnamon for spice...interestingw ith the chocolate too. but then my recipe goes on to make a buttermilk glaze and pour it over the baked layers....upping the sweet/sugar content by a bunch...also the lactose. But it's very good!!...however makes me sick!!
Copying and pasting yours.
Louiseab thanked lindac92
Jackie Salvador
8 years ago
I love carrot cake! And the recipe really look interesting.
2ManyDiversions
8 years ago
louiseab that looks like a wonderful recipe! I love banana cake, but this seems to go beyond that. Hmmmm... DH can't tolerate the taste of goat cheese - is it noticeable, or could I sub cream cheese for more of the icing so he might not notice it? I'd love it as is.
Louiseab thanked 2ManyDiversions
Louiseab
Original Author
8 years ago
last modified: 8 years ago
I don’t think he’d notice as there is some cream cheese as well. It’s hard to say, some palettes are more sensitive than others. Maybe try it and don’t tell him, then you can get an honest reaction rather than a preconceived idea?
Louiseab
Original Author
8 years ago
Actually, upon thinking of course you could just use any other frosting, maybe just an all cream cheese frosting and it would be great too. The star of the recipe is the cake!
Louiseab
Original Author
8 years ago
Linda, I didn’t know that, but it makes sense.
2ManyDiversions
8 years ago
"Maybe try it and don’t tell him, then you can get an honest reaction rather than a preconceived idea?" I think I might try that... or use a smidgen less goat cheese. His palate isn't sensitive. He won't eat goat cheese on pizza, but that's pretty unadulterated.

Come to think of it, the goat cheese I'd buy in NM was fresh, and it never tasted as strong as the stuff I get here in the stores. Good point Linda.
l pinkmountain
8 years ago
I buy the fresh chevre rolls and it has very little taste. Actually one of my chief complaints about it . . . The herbed stuff is expensive. I've made fresh goat's milk cheese, it is easy. And bland.
2ManyDiversions
8 years ago
l Pink, I can't even find goat's milk here : ( Perhaps when things slow down I can look for a source and make my own goat cheese. I think DH would be more inclined toward it then. I've yet to try my hand at cheese making, but sure would love to.

Great carrot cake recipe!

lindac92

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Great carrot cake recipe!

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