We were having a friend over for coffee/tea to talk about our past trip to the Big Island of Hawaii and our friend's upcoming trip to the same Island.
I thought a carrot cake would be a great idea.
What makes a great Carrot Cake for you?
How I made my attempt below.....
For this cake I use a recipe from a book I received at Christmas, you might recall this post
, John Barricelli's - The Seasonal Baker.
The recipe is called Joan's Carrot Bars.
The list of goodies needed were:
1 Cup plus 2 Tablespoons of Flour
1/2 Teaspoon of Baking Soda
1/8 Teaspoon of Salt
1 Teaspoon of Cinnamon
2 Large Eggs
1 Cup Whey Low Granular Sugar
3/4 Cup Vegetable Oil
1 Cup of Grated Carrots
3 Oz of Light Cream Cheese
1/4 Cup of Butter
1 Cup of Icing Sugar
1 Pinch of Salt
1 Teaspoon of Vanilla
16 Pecan Halves
2 Tablespoons of Whey Low Granular Sugar
1/4 Teaspoon Salt
1/4 Teaspoon of Ground Ginger
1 1/2 Teaspoons of Agave Nectar
1/2 Teaspoon Vegetable Oil
1 1/2 Teaspoons of water
|Carrot Cake - Ingredients|
I started with the cake and greased a 9" x 13" baking dish
and set the oven to 350˚.
|Carrot Cake - Greased Pan|
I used the food processor
to grate the carrots. Mine disc grated to large size bits, use a finer disc would be better here.
|Carrot Cake - Grated Carrots|
Next I sifted the flour, baking soda, salt and ground ginger together and set them aside.
|Carrot Cake - Dry Ingredients|
In a medium bowl
I beat the eggs and 1 cup of Whey Low sugar
together and added the oil and carrots. I mixed it all until it was well blended.
|Carrot Cake - Eggs & Whey Low|
The I added the flour and mixed it on low until everything was just combined then finished mixing the batter with a spatula to ensure everything was mixed in.
|Carrot Cake - Everything Mostly Mixed|
|Carrot Cake - Finished by Hand|
I filled the pan with the batter then place the pan on a baking sheet
. Then it was off to the oven for about 30 minutes. Mine took 50 minutes.
|Carrot Cake - Ready for the Oven|
|Carrot Cake - Cooling|
While the cake cooled it was time to make the frosting.
Using my hand mixer
I combined the cream cheese and the butter with the hand mixer until well combined. I added the vanilla and icing sugar and beat it until combined.
|Carrot Cake - Cream Cheese & Butter|
|Carrot Cake - Adding the Icing Sugar|
An then it was time for the nuts.
I toasted the pecans they were golden - 8 or 9 minutes at 350˚. I let the pecans cool and put them in a medium bowl. I added the Whey Low Sugar,
salt & ginger and stirred them together.
|Carrot Cake - Cooling Nuts|
|Carrot Cake - Ginger and Whey Low|
In a fry pan
I combined the oil, agave, and water and boiled it until the mixture reduced by half the n added the buts to coat well. I poured the nuts over the sugar mixture and stirred everything until coated. I spread them out to cool.
|Carrot Cake - Heating The Nuts|
|Carrot Cake - Coating the Pecans|
|Carrot Cake - Cooling Candied Nuts|
Once the cake had cooled I topped it with the frosting. After cutting the cake into 16 bars, I topped each bar with a candied pecan.
|Carrot Cake - Frosted Cake|
|Carrot Cake - Frosted, Decorated, and Cut|
This was a great change from the regular carrot cake and great for an informal get together. I would make this again!
- placing the cake pan on a cookie sheet really extended my cooking time - by almost 20 minutes
- this cake needs at least 2 hours to cool - as everything is done in the pan