How to Make a Carrot Cake With Prueed Carrots Instead of Stringy Carrots

Not every one in the world likes grated carrots. Here's a quick and easy recipe that uses pureed carrots instead!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 4 Eggs
• 2 c. sugar
• 1 1/2 c. vegetable oil
• 2 c. flour (All-purpose or wheat please.
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp ginger, diced
• 1 1/2 cup pureed carrots
• 1 tsp vanilla extract
• pinch of salt

1. Lets get our mise en place. (French for mess in place.)
   The wet team: Sugar, Eggs, Oil, Vanilla, carrots - Stir to combine.
   The dry goods: Flour, baking soda, salt, ginger, cinnamon - Sift to combine.
   (Yes, the muffin method.)
   Oven - Preheat to 325deg F.

2. While working on slow on your mixer, add the flour mix into the egg mix. Don't overload your mixer by tossing everything in at once. Batches work best.
   Mix until combined. Don't over mix it.

3. Walk away. Let the baking soda does its job. 15 mins should work.

4. Pour batter into a greased 9inch loaf pan and bake till done, about 40-45 minutes. The top should spring back when touched and the toothpick should be clean when inserted and removed. Cool on a wire rack. Frost when cooled, if desired.

Tips & Warnings

• Letting it sit for a few minutes results in a slightly lighter batter.
• Freshness counts, people.
• I'm not kidding about the over-mixing thing. Tough and chewy is not good for carrot cake.
• A sharp knife is a happy cook. Do be careful.

Resources

• The orginal recipe.
• Tons of recipes. Take a gander.

[bmi57]

on 11/30/2007 I will have to try this. Thank you.