Friday, July 3, 2009

Festive Treat for the Fourth


Here’s a simple and festive treat for those of you bringing dessert to your holiday gathering. You’ll note that I gave each of my kids their own edible canvas….my 6-year-old totally dug the idea and was beyond thrilled to share his handiwork with his camp counselors as a thank you for a great week. My little one was more of a minimalist…until he realized you could chuck handfuls of berries onto the gooey frosting and they’d stick. I wish I’d taken an “after” picture of his masterpiece before we gave it to his camp counselors as a holiday treat.

You can always go the store bought route for a cake, or if you like carrot cake you must try this recipe that was passed on to me by one of my friends Annie when I lived in New York City. Annie R and Annie B, tell me which one’s grandma this recipe comes from and I will surely give the woman credit, as it’s the best one I've had!

Annie’s Grandma’s Carrot Cake

1 ¼ cup vegetable oil
2 cups sugar (I used turbinado)
4 eggs
Vanilla (I probably put in about 2 T)
2 cups of flour (I used King Arthur’s white whole wheat flour)
3 cups of shredded carrots (this needn’t be exact so I threw in a 10 oz bag from the produce section, and didn’t measure—close enough)
Cinnamon (I probably put about 4 T in)
2 teaspoons baking soda
2 teaspoons baking powder

Preheat oven to 350. In a large mixing bowl, I first beat the vegetable oil, sugar, eggs and vanilla. Then I added the remainder of the ingredients and beat in with a hand mixer on low speed until combined. Pour into desired pan, coated with a bit of vegetable oil to prevent sticking (unless you’re using a non-stick pan). I baked the cake in a large sheet pan but it makes enough batter for 3 8 inch pans if you’d prefer to go a layered route. The 8” pans will need to bake for about 30 minutes, the sheet pan for about 40 minutes. Once a toothpick comes out clean, that baby is done.

Top with copious amount of my favorite cream cheese icing, and decorate with blueberries and raspberries for the fourth of July!

Also, for those who have been asking for good cake recipes for their children’s birthdays (to make various themed cakes) this one holds up well and is very moist. As long as you don’t tell the little guests it’s “carrot” cake, most of them will happily inhale it!

2 comments:

  1. Ann BiddlecomJuly 06, 2009

    Ahhh....I'm so excited that my grandma's recipe made it on to your blog! It really is the best carrot cake ever. It's the go-to cake in our house. I'm so glad you enjoy it!

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  2. It has become our go-to cake for most birthdays, and a much requested treat from friends!! It is soooo yummy. I am so glad you shared it with me years ago. Tell me Grandma's name and I'll credit her with the goodness!!

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