Monday, November 28, 2011

carrot cake

Photos by Frances Moulin
I like carrot cake. But Monsieur Moulin loves carrot cake. So every year on his birthday, I make his mom's famous carrot cake. And it's delicious. The fall flavors blend seamlessly together - cinnamon, pecans, carrots, cream cheese icing (no? not a fall flavor? well, it goes beautifully with fall flavors...) I displayed the two-layered goodness last night (pictured here, on my favorite cake stand), and we dug in as if we hadn't already had tons of pumpkin and pecan pie this weekend. And my husband may have had another piece for breakfast. Bonnie Moulin's Carrot Cake recipe is below, and you need not make adjustments - it's perfect as-is.
1 ¼ cups oil
2 cups sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
4 eggs
3 cups grated carrots (start working out now…)
1 ½ cups chopped pecans
1 ½ sticks butter
8 oz cream cheese (the real stuff)
3 ½ cups powdered sugar
3 oz cream
-        combine oil and sugar. mix well
-        mix together remaining dry ingredients
-        sift half of the dry ingredients into sugar mixture and blend. sift in remaining dry ingredients, alternating with eggs – one at a time
-        add carrots and mix well. mix in pecans
-        pour evenly into two lightly oiled round pans
-        bake in oven at 325° for 1 hr. 10 min
-        cool in pans upright. remove from pans and frost with cream cheese icing

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