• 2/3 Nat Carrot Cake Day 4

    From Dave Drum@1:3634/12 to All on Wed Feb 1 16:24:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: 2-Layer Carrot Cake w/Cream Cheese Frosting
    Categories: Cakes, Desserts, Cheese, Vegetables, Nuts
    Yield: 12 Servings

    2 c A-P flour
    2 c Sugar
    2 ts Baking powder
    1 ts Baking soda
    1 tb Ground cinnamon
    1/4 ts Ground nutmeg
    1/4 ts Ground cloves
    1/2 ts Salt
    2 c Shredded carrots
    4 lg Eggs
    3/4 c Oil
    1 1/4 c Buttermilk

    1 c Butter; room temp
    12 oz Cream cheese; room temp
    6 c Powdered sugar
    1 ts Vanilla extract
    Milk (opt) to adjust icing
    - consistency

    1/2 c Sweetened, toasted coconut
    1/4 c Chopped walnuts

    Set your oven @ 350ºF/175ºC.

    Prepare two 9" round cake pans by greasing them well and
    lining the bottom with a circular piece of parchment
    paper. It's also a good idea to grease on top of the
    parchment paper and flour the cake pans as well.

    Add the flour, sugar, baking powder, baking soda,
    cinnamon, nutmeg, cloves, and salt to a large bowl and
    whisk them together until combined.

    Add the shredded carrots to the dry ingredients and
    whisk them in until they're evenly distributed
    throughout the dry ingredients.

    To a separate bowl, add the eggs, canola oil and
    buttermilk and whisk them together well.

    Pour the wet ingredients into the dry ingredients and
    combine them with a rubber spatula just until no streaks
    of flour remain.

    Divide the batter evenly between the 2 prepared cake
    pans and bake for about 35-40 minutes or until a
    toothpick inserted into the middle of one of the cake
    layers comes out clean.

    Remove the cakes from their pans and cool them upside
    down on cooling racks until they cool completely.

    FOR THE FROSTING: Add the room temperature cream cheese
    to the bowl of your stand mixer fitted with the paddle
    attachment. Whip the cream cheese on medium high speed
    until it's creamy and smooth.

    Add the softened butter and the vanilla extract to the
    cream cheese and continue to whip on medium speed until
    they're well combined (you might need to scrape down
    the sides of the bowl at this point).

    Add the powdered sugar one cup at a time, mixing on
    medium-low speed until it's completely blended and
    thick. If at this point the frosting is too thick to
    spread, beat in a tablespoon or two of milk to loosen
    it up a little bit (add the milk a couple teaspoons at
    a time just to be sure you don't add too much!).

    Once the frosting has reached the right consistency and
    the cake has cooled completely, frost the cake with a
    knife or an offset spatula, making sure there's a
    generous layer of frosting between the layers before
    frosting the sides and the top.

    RECIPE FROM: https://thebusybaker.ca

    Uncle Dirty Dave's Archives


    ... "Dessert is to a meal what a dress is to a woman." -- Beatrice Peltre
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    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to All on Fri Feb 2 15:26:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Carrot Cake Martini
    Categories: Five, Beverages, Booze
    Yield: 1 Serving

    1 c Ice cubes; as needed
    3 fl Oz Irish cream liqueur
    2 1/4 fl Oz Butterscotch schnapps
    3/4 fl Oz Red cinnamon schnapps

    Fill a cocktail shaker with ice; pour in Irish cream
    liqueur, butterscotch schnapps, and cinnamon schnapps.
    Cover the shaker and shake until frothy. Strain into a
    martini glass.

    RECIPE FROM: http://allrecipes.com

    Uncle Dirty Dave's Archives


    ... "A rich man is nothing but a poor man with money." -- W. C. Fields
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)