Guess what day it is!
yes, November 22. But! It is also my father's birthday.
Of course, being a baker, I baked him a cake. He was also the one who taught me how to temper chocolate, so I also made him Rochers, which is for another day.
(Cinnamon would have joined me if she weren't at a voice lesson. )
My Dad loves Alton Brown, therefore I am using his recipe for carrot cake, father's favorite.
I got the recipe from The Food Network site, and it is as follows (in my own words)....
Ingredients
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
Directions
1) Preheat oven to 350 degrees F.
2) Butter and flour a 9-inch round and 3-inch (check the dimensions before you put the mix in the pan) deep cake pan. Set aside.
2) Grate your fresh carrots, put them in a large bowl and set it aside as well.
3) Put the flour, baking powder, baking soda, spices, and salt in the bowl and mix together until it resembles a homogenous mixture (oh science class). Add this mixture to the carrots and mix until the carrots are coated in the mixture.
4) In the bowl, combine the sugar, brown sugar, eggs, and yogurt using an electric mixer, or whatever you personally enjoy using.
5) Pour in the vegetable oil. BUT! Please mix it in until just combined.
6) Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
7) Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely.
8) Frost with cream cheese frosting after cake has cooled completely. This is super important to note. Especially to those of us who lack patience. Wait; it actually helps.
9) Serve and Enjoy!
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
1) If you roll that way mix the butter and cream cheese with an electric mixer, if not, use something that makes you happy.
2) Add the vanilla and beat until combined.
3) With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition. (Also important and helpful: make sure you add the sugar in 4 batches)
1) Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups
After baking this, I now understand why Alton Brown is the man.
Sorry we haven't posted in awhile; we had a show last weekend. Cinnamon and I will be baking together sometime within the next few days, so stay posted!
He's not actually fifteen, by the way...
This cake used the rest of my baby, Rosetta. I have now started using Athena.
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