Friday, April 6, 2012

That 80's cake


Nothing says the 1980's in cooking terms like Carrot Cake (well maybe stuffed potato skins).  Someone sent me a recipe recently for the classic version and I must say it really is superb.  I'd forgotten how good it could be.  Recipe below - it's a bit tome consuming but very easy.


CAKE

  1. 1 cup pecans (4 ounces)
  2. 2 cups all-purpose flour
  3. 2 teaspoons baking powder
  4. 2 teaspoons baking soda
  5. 1 teaspoon cinnamon
  6. 1 teaspoon salt
  7. 1 cup vegetable oil
  8. 1/2 cup buttermilk
  9. 1 1/2 teaspoons pure vanilla extract
  10. 4 large eggs
  11. 2 cups sugar
  12. 1 pound carrots, peeled and coarsely shredded

FROSTING

  1. 2 sticks unsalted butter, softened
  2. Two 8-ounce packages cream cheese, softened
  3. 1 tablespoon pure vanilla extract
  4. 2 cups confectioners' sugar



1 comment:

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