APPLE CARROT CAKE WITH CREAM CHEESE ICING
posted especially for my beautiful friend who is expecting a very precious baby!! please remember to take care of yourself and eat well!!
the cake in the photos was made for my husband’s birthday and happily turned out to be one of my best ever!!
My family likes this much better than plain carrot cake. I agree with them!
First thing – get on some great music
I have 50s rock and roll on XM satellite Radio
turn your oven to 350F making sure the rack is in the middle of the oven
ingredient and instructions and PICS!!
get your ingredients ready
Place 1 cup raisins in a bowl and cover with boiling water. Let soak for about five minutes and then drain. If you skip this step your raisins will soak moisture from your cake and leave it tasting dry. My raisins are all plumped up and ready.
Remember your cake will only be as good as your ingredients – so use fresh sweet carrots, juicy flavorful apples and good quality olive oil. Your cinnamon should smell good and spicy.
I do all my mixing in my kitchen sink so if I spill something – it is easy to clean up.
Sift into a large bowl –
2 cups white flour (I use unbleached)
1 and 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
Into another bowl place:
1 cup sugar
1 cup oil (I use olive)
4 eggs (I use organic free range)
Whisk together well
you can see a rainbow on the right from one of my many prisms in the kitchen window – and the sun shining into the kitchen sink.
Grate (or use food processor) and add to the flour mixture
1 pound carrots (about 3 cups) – I use sweet baby ones
2 cups apples (about 3 apples) – granny smith are great
at least 1 cup chopped pecans
mix together with the flour mixture and make a crater in the middle
pour oil mixture into the crater, add raisins and mix everything together
test whether cake is done by using a toothpick in the center of the cake.
if it comes out clean – the cake is done – if it has batter sticking to it – put cake back in oven for five minutes and check again.
here is my cake with the clean toothpick on the side
carefully loosen the sides of the cake from the pan with a clean spatula – place wire rack on top of pan – and flip cake out onto wire rack. It will be upside down.
DO NOT PANIC if your cake falls apart and/or you have to take it out in pieces. Put the pieces back together into the cake shape and when you cover it with icing – no one will know. If you cannot get it back into the cake shape – ice the pieces you have and they will taste just as good. Believe me – I have done it before!!
This cake is very heavy and does not rise much so there is no problem with leaving it upside down. If you wish to flip it over – place second rack over cake and flip back to right side up.
while cake is cooling you can wash the dishes (happy happy happy joy joy joy) – I HATE DISHES – but they do need to be done. You also need to make sure there is room in your fridge for the cake as it MUST BE refrigerated at all times (except for serving of course) once you ice it.
You can also put 1/2 cup butter out to soften in a mixing bowl to get ready to make icing.
I finished my cake in the morning and will ice it after dinner. You can finish cooling your cake in the fridge. It will take several hours for your cake to cool at room temperature.
WARNING: do not ice warm cake as the icing will just melt!!
Cream Cheese Icing
I do not have a plate big enough for it
place in a mixing bowl:
1/2 cup butter
8 ounces soft cream cheese
1 teaspoon vanilla
cream these together with electric mixer
then add 3 cups icing sugar
one beater for me and one for you
place icing on top of cake and ice the top (and sides if you wish) I use a large flat bladed knife for this.
I do not do anything fancy with the icing – my daughter is the one with the cake decorating tools and she was not here to do her magic.
and here we are with a piece of cake and a mug ready for coffee, tea or milk. Enjoy!
REMEMBER TO GET THE CAKE IN THE FRIDGE!!!
TIPS for freezing cake – cut pieces of cake, place on metal pan and put in freezer. When pieces are frozen, wrap them individually in plastic wrap and then into a freezer storage bag. When you want a piece, take out of freezer and immediately remove plastic wrap – then thaw at room temperature for a few hours. This method stops the icing from sticking to the plastic wrap.