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Chef 101 Eve Morphs Two Recipes Into One Decadent Carrot Cake

evebushman23 mins

I was a wee bit lost, one recipe told me to use a can of crushed pineapple, but didn’t give the size of said can.  One recipe called for 2 teaspoons nutmeg while the other called for one, 4 eggs or 3 came next and raisins…well we just left that out.  This is the recipe I ended up with for my husband Eddie’s birthday cake.  And, even though Eddie wouldn’t let me leave off the 8 ounce cream cheese/cube of butter/box of powdered sugar frosting from one side of the cake (must have been for looks alone) for my dairy-free diet, scraping worked, as did this “morphed recipe”:

Carrot Cake

Ingredients:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 2 cups finely grated carrots (err, i bought them shredded and didn’t chop them further…)
  • 2 teaspoons vanilla extract
  • 1 can (8 ounces) well drained crushed pineapple
  • 1 cup chopped walnuts or pecans, divided

Preparation:

In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple and walnuts.
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Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
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Place cake in pan on a rack to cool.
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Frost the cooled cake with cream cheese frosting.
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Cream Cheese Frosting

Ingredients:

  • 1 package cream cheese
  • 2 teaspoons vanilla extract
  • 1lb box of powdered sugar
  • 1 cube softened butter

Preparation:

Beat cream cheese with butter; gradually add sugar, beating until smooth and spreading consistency.

2 thoughts on “Chef 101 Eve Morphs Two Recipes Into One Decadent Carrot Cake”

  1. The Carrot cake sounds delish. Did everyone love it? Would you do anything different if you made it again? Thanks for sharing. I’ve never made a Carrot cake but you’ve inspired me to try it…now to decide which wine to pair it with 😉

    1. Hi Brian, it was decadently good. I liked the recipe as it appeared, morphed from two. For pairing you could go for a sparkling wine, dessert wine, late harvest wine…let me know what you do!

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