Tuesday, February 19, 2008

From Ima's Kitchen - The Best Carrot Cake EVER

A while back, Chef H aka Wormy, asked me to make a carrot cake for the birthday sillybration of one of our friends. I did what I usually do when asked to make something I haven't already made. I looked at about 50 recipes and came up with something that is a combination of most of them. I admit, I was nervous. The folks at this party know food. Hell, Chef H cooks for us on a regular basis and oh.my.god. can Wormy cook. I was told that this was The Best Carrot Cake EVER. It didn’t have a name prior to the party. That seems like a good one.

The Best Carrot Cake EVER

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups sugar
1/2 cup vegetable oil
1/2 cup applesauce
3 eggs
1 teaspoon vanilla extract
3 cups grated carrots
1 (8 ounce) can crushed pineapple, drained

1 (8 ounce) package cream cheese , softened
1/4 cup butter, softened
2 cups confectioner’s sugar

1 cup chopped pecans

Preheat the oven to 350 degrees F and spray a 9x13 inch pan with canola oil.

Mix the flour, baking soda, baking powder, salt and cinnamon; then, make a well in the center and add sugar, oil, applesauce, eggs and vanilla. Mix these ingredients together with a wooden spoon until they’re smooth.

Don’t lick the spoon. That would be horrible. That would be awful. You’d hate it. It’s not good for you. If you choose to disregard my advice, get a fresh spoon for further stirring because… well, ewww…

Stir in the carrots and pineapple.

NOTE: You can add the chopped pecans here, too, but I prefer to put them on the top of the cake so the folks who don’t like nuts can easily avoid them. The freaks. Walnuts are also okay but could be bitter so why risk it? Also, if your nuts are bitter it might… um, nevermind. This is not the right place for a sexual innuendo, is it?

Pour the batter into the prepared 9x13 inch pan and bake for about 45 minutes.

Do not run your finger around the almost empty bowl and through the batter for another taste. Use a spatula. You get more batter that way.

Allow the cake to cool.

While the cake is cooling, cream the butter and cream cheese until smooth then add the confectioner’s sugar and beat until creamy. (Another bad place for a sexual innuendo.) Frost the cake, then sprinkle the pecans on top.

Again, if you’re going to conduct quality control to guarantee a good dessert for those lucky enough to get some of your cake, I recommend using a spatula.

I make a decorative edging with the nuts so there are a few pieces of cake that are completely nut free. You know, for those freaky people don’t want nuts because they’re already nuts because they don’t like nuts. Not that there’s anything wrong with that. I mean, who am I to judge? Nuts.


Anonymous said...

Ok, I *so* love the instructions! I also love the fact that when I read the instructions for this cake that it didn't induce fits of guilt like most carrot cake recipes do. Only 1/2 cup oil? AWESOME!!!!

Folks, use this for your next carrot cake....or muffings....or carrot bread....or whatever. It's WONDERFUL!!!!!


Anonymous said...

huh, huh......I said muffings......

Anonymous said...

Next time use "baby" carrots

Anonymous said...

Am I missing what to do with the applesauce ingredient?

Ima Wurdibitsch said...

I am SO sorry. I should have put that in the list with the oil and such. I'll fix the post. Thank you for bringing that to my attention!