Recipe: Spring into cake

There are probably as many recipes for carrot cakes as there are new baby bunnies in the springtime.

Quite a treat: These recipes are sure to satisfy any sweet tooth.

By Donna Zitter Bordelon

Is it spring yet? Are the Nor’easters really gone? Buds, flowers and baby bunnies are all signs of spring, and so is a carrot cake. In fact, there are probably as many recipes for carrot cakes as there are new baby bunnies in the springtime.

Although they are good anytime, carrot cakes seem to be synonymous with spring — popping up on dessert tables and at bridal showers this time of year. Incorporating vegetables, like carrots, into desserts is a great way to enjoy your cake and to make sure you eat your vegetables, too.

This recipe makes a large, irresistible version of carrot cake.

CARROT CAKE

2 cups grated carrots

2 cups sugar

1½ cups canola oil

4 eggs, separated

3 cups flour

1½ tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. salt

1 cup ground walnuts

2 tsp. Vanilla

Preheat oven to 375 degrees.

Grease and lightly flour a 9-inch tube pan.

In a large mixing bowl, beat together the carrots, sugar and oil at low speed.

Add the egg yolks.

Sift together the flour, baking powder, baking soda, cinnamon and salt, add to bowl and blend well.

Add the ground walnuts and vanilla, and beat well.

In a small bowl, beat the egg whites until stiff, and then fold them into the batter, and mix well.

Pour batter into prepared pan and bake for about 1¼ hours until toothpick inserted in cake comes out clean.

This recipe is like your grandma’s carrot cake — moist, fruity and delicious.

VERY MOIST CARROT CAKE

2 cups flour

2 tsp. baking soda

1½ tsp. Cinnamon

½ tsp. Salt

3 eggs

1 cup canola oil

2 cups sugar

½ cup orange juice

1 tsp. Vanilla

1 can crushed pineapple (8 oz.), drained

2 cups grated carrots

½ cup coconut

1 cup walnuts or pecans, chopped

½ cup raisins

Preheat oven to 350 degrees.

Grease and lightly flour a 13x9x3-inch pan.

In a bowl or on a sheet of wax paper, mix together the flour, baking soda, cinnamon and salt. Set aside.

In a large mixing bowl, beat the eggs.

Add the oil, sugar, orange juice and vanilla. Mix well.

Add the flour mixture and beat well.

Add the pineapple, carrots, coconut, nuts and raisins. Mix.

Pour batter into prepared pan and bake for 55 to 60 minutes until toothpick inserted in center comes out clean.

Cool in pan and ice with the following frosting.

This following cream cheese icing is a perfect topping for either of the above recipes.

CREAM CHEESE ICING

4 oz. cream cheese, softened

4 Tbsp. butter, softened

2½ cups confectioners sugar

1½ tsp. vanilla

1–2 tsp orange juice

In a bowl, beat together the cream cheese and butter.

Add the confectioners sugar and vanilla and beat. Gradually add the orange juice, beating until smooth.

Save some room for a carrot pie.

CARROT PIE

1 unbaked pie crust

1 lb. carrots — trim, scrape and cut into chunks

2 eggs, beaten well

2/3 cup brown sugar

1 tsp. Vanilla

1 tsp. Cinnamon

1/2 tsp. Allspice

1/2 tsp. Nutmeg

1/4 tsp. ginger

1 can condensed milk (14 oz.)

Preheat oven to 350 degrees.

Food Processor/Blender Method:

Cook carrots in lightly salted water until very soft. Drain and set aside.

In a food processor or blender, add eggs and process until well beaten.

Add the sugar, carrots, vanilla, cinnamon, allspice, nutmeg, ginger and milk, and process until smooth.

Mixer Method:

Cook carrots in lightly salted water until very soft. Drain and mash.

Add eggs and beat well.

Add remaining ingredients and beat until smooth.

Pour into unbaked pie shell and bake for about 50 minutes or until knife inserted into center comes out clean.

Eat well live long, enjoy!

(Ques­tions or tips can be sent to Donna Zit­ter Bor­de­lon at WhatscookinNEPhilly@gmail.com or in care of the Times, 2 Executive Campus, Suite 400, Cherry Hill, NJ 08002)

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