Amongst the various “new to me” sites I’ve discovered so far this summer, one that has captured my interest is Neat and Tangles, and their companion site, LittleTangles. My timing couldn’t have been better, as this is N&T’s first birthday, and they’ve opted for a month long celebration; a Birthday Bash extravaganza that includes not only a plethora of inspiration (I’m tickled pink that a question I asked on Day 1 was selected to guide part of the festivities!), but challenges as well. Today, I’m shifting into a completely different gear to play with the Potluck Party Challenge.
Although I come under the classification of ‘picky eater,’ and I have incredibly limited baking skills (I’m far too messy!), I confess to having a wee obsession with carrot cake, specifically home-made ones. I don’t bake them often, but when I do, I rely on this fabulous recipe from two Canadian sisters, Greta and Janet Podleski, authors of a series of cookbooks – The Looneyspoons Collection, Eat, Shrink and Be Merry, and Crazy Plates.
The recipe I’m sharing is their Must Bake Carrot Cake, from the Crazy Plates book, and believe me, it’s absolutely scrumptious! And if you have access to carrots fresh from the garden…please bake one and call me!! You’ll love this – and the best part – it’s healthy!!
Must Bake Carrot Cake
Janet & Greta Podleski, Crazy Plates
Preheat oven to 350F. Spray a 9 x 13-inch baking pan, or 2 9” round pans, with non-stick spray (I just use a wee bit of butter and flour) and set aside.
2 ½ cups flour
2 tsp. cinnamon
1 ½ tsp baking powder and baking soad
½ tsp salt
1 ½ cups brown sugar
Mix these together and set aside
1 cup crushed pineapple, drained (14 oz can, drained, works perfectly)
¾ cup egg substitute or 3 eggs
½ cup applesauce (unsweetened is fine)
1/3 cup vegetable oil
2 tsp. vanilla
3 cups grated carrots
½ cup walnuts (optional)
In a large bowl, whisk together brown sugar, pineapple, eggs oregg substitute, buttermilk, applesauce, oil and vanilla.
Stir in grated carrots.
Add flour mixture to carrot mixture and stir until well blended. Stir in walnuts, if using
Note: the recipe calls for ¼ cup flaxseed to be added to the dry ingredients. I don’t, simply because flaxseeds aren’t a common Carol’s kitchen in-stock item.
Pour batter into prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted in center of cake comes out clean.
And, what goes better with carrot cake than cream cheese icing...
- 1 1/2 packages (12 ounce total) light cream cheese, at room temperature
- 1/4 cup butter, at room temperature
- 1 1/2 cups confectioners sugar
- 1 tablespoon frozen orange juice concentrate
- 1 teaspoon grated orange zest
I don’t have photos of any cakes I’ve made, so I’ve borrowed one from Food Network:
Craving fully sparked! Perhaps a trip to a local farmers' market will be added to the weekend agenda, followed by some baking...
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