Awesome Carrot Cake

Greetings from a toasty kitchen. There is fresh bread baking in the bread machine (yes I do use one of those, but I totally love to make bread the old fashioned way too!) and an absolutely amazing carrot cake baking in the oven. This super tasty carrot cake, was actually requested for tomorrow's recipients, which does a baker's heart good, when her cakes are specifically requested. That means it left an impression! So I was excited to endeavor on this task this afternoon. This cake, seriously tastes amazing. I have only made it once, but I got the recipe from good 'ol Martha Stewart. It is a normal carrot cake, with a twist of ginger! The icing consists of cream cheese, orange zest, ginger and powdered sugar. Then to top it off, you decorate the cake with candied carrots. It's a sticky process, but super fun and I sprinkle cinnamon all over to make it all go well together. The cake on Martha Stewart is supposed to be 4 layers...that woman loves her layered cakes I tell ya, but I don't have the proper tools and pans for that, so I make one cake and then cut it in half. The taste is still brilliant and keeps your taste buds happy until the last bite!

Yesterday I tried a new thing of sugaring oranges to give them a snow like effect. I was helping decorate for an evening dinner for about 100 people and so I chose a fall/winter theme. I had one red rose for the center and a deep brown square plate, with a small pine branch, orange slice, cinnamon sticks and a candle. It was simple, but elegant. I used dry sugar that I had mixed with liquid to sprinkle over the plate of things to look like snow. It was really nice. My snow like effect of the oranges however, was not a success, since they had too much liquid which soaked up the sugar. A friend of mine suggested at the party, that for next time I use egg white and then apply the sugar. This is just a tip in case you are interested in frosting things like fruit for the winter season approaching. I think it gives a little glitter to make the piece look more classy and elegant.

I need to get dinner going now. We are having leek and potato soup with homemade bread. =)
It's the perfect meal, for this cold, snowy evening.

Until my next post enjoy your food!
Barefoot and Baking in the kitchen

Recipe for this awesome carrot cake below. Feel free to improvise...I don't do everything Martha says. This cake does take some time, but once it's done...it's so worth it.

 

 

 

 

 

 Carrot Ginger Layer Cake with Orange Cream Cheese Frosting

Makes 1 four-layer cake, serves 10 to 12

• Unsalted butter, for pans
• 3 cups all-purpose flour, plus more for pans
• 1 cup (3 ounces) pecan halves (optional)
• 1 pound large carrots, peeled
• 3 large eggs, room temperature
• 1/3 cup milk
• 1 teaspoon pure vanilla extract
• 2 cups sugar
• 1 1/2 cups butter
• 1 tablespoon freshly grated ginger
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon

Directions

1. Heat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Dust pans with flour, and tap out any excess. Set pans aside. Spread pecans in a single layer on an ungreased baking pan, and toast in the oven until lightly golden, about 7 minutes. Remove pan from oven, and let stand until completely cool. Reduce temperature to 300 degrees. Finely chop pecans, and set aside.
2. Using the smallest holes (less than 1/4 inch in diameter) of a box grater, grate carrots, yielding 2 1/2 cups. Place carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the toasted pecans.
4. Divide batter between the two cake pans, and bake until a cake tester inserted into the middles comes out clean, about 1 hour. Remove pans from oven, and transfer to a wire rack to cool, 15 minutes. Turn cakes out onto rack; let stand until completely cool.
5. Using a serrated knife, trim tops of the cakes so surfaces are level. Slice each layer in half horizontally. Place a layer on a cake stand or cardboard round, and spread 3/4 cup frosting over top. Place a second cake layer on top, and spread with another 3/4 cup frosting. Repeat with third layer and another 3/4 cup frosting. Place last cake layer on top, and spread the remaining frosting over the top and the sides of the assembled cake. Transfer to refrigerator, and chill 3 to 4 hours.
6. If using the candied carrot strips, set a wire rack over a baking pan. Using your fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of your other hand, gently squeeze the carrot strip and slide your fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with the remaining carrot strips.
7. Gently place tapered end of a carrot strip in center of cake, and gently press it down the side of the cake; place a second strip next to it. Continue applying strips around entire cake. Form 2 or 3 strips into a decorative bow, and place on top. Cut cake, and serve

Orange Cream Cheese Frosting

Ingredients

Makes 5 cups

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3 (8-ounces each) cream cheese, room temperature
• 3 cups confectioners' sugar
• 1 tablespoon freshly grated orange zest
• 2 tablespoons freshly grated ginger
• Pinch of salt

Directions

1. Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add the remaining ingredients, and beat 5 minutes more. Use immediately, or store in the refrigerator in an airtight container for up to two days.

Candied Carrot Strips

Ingredients

Decorates 1 eight-inch cake

• 12 large carrots, peeled
• 7 cups sugar

Directions

1. Using a mandoline, slice carrots lengthwise into 1/8-inch-thick strips, and set aside.
2. In a small stockpot, combine 4 cups sugar and 2 cups water. Place over high heat, and bring to a boil, brushing the sides of the saucepan with cold water to prevent the sugar from crystallizing. Add carrots, and reduce the heat to medium. Cook until carrots are translucent, about 25 minutes.
3. In another small stockpot, combine the remaining 3 cups sugar with 1 cup water. Place over high heat, and bring to a boil, brushing the sides of the saucepan with cold water to prevent the sugar from crystallizing. When the sugar has completely dissolved, remove from heat. Use a slotted spoon to transfer candied carrots from the syrup in which they boiled to this new sugar syrup. Let stand until completely cooled; discard the old syrup. Transfer carrots and new sugar syrup to an airtight container, and store, refrigerated, up to 3 days.