I finally had some time to do some baking this weekend. I made my boyfriends' favourite . . . carrot cake! Frosted with a cream cheese frosting and topped with crushed pecans and little candy carrots. The recipe I used is from Canadian Living (http://www.canadianliving.com/food/baking_and_desserts/canadas_best_carrot_cake_with_cream_cheese_icing.php/). I followed the recipe as is. Here are some tips: Definitely make sure you check the cake about 5 minutes early - mine was done then. You can omit the pecans if you want. For the pineapple, just drain the juice from the can - don't go overboard and try to squeeze all the juice out of the diced pineapple, it gets messy and takes some of the moisture away from the cake.
For the candy carrots, I use orange Starbursts and a green gel icing pen. Unwrap the Starbursts and place on a plate. Microwave them for about 3 seconds at a time until you can mould them, but they aren't melting. Cut each candy in half along the diagonal and mould them into a cone or carrot shape. Place on the top of the frosted cake and use the icing pen to add a stem to the carrot.
This recipe also works as cupcakes. It makes about 2 dozen (24) cupcakes.
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