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.
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|
|Carrot Cake - Greased Pan|
|Carrot Cake - Grated Carrots|
|Carrot Cake - Dry Ingredients|
|Carrot Cake - Eggs & Whey Low|
|Carrot Cake - Everything Mostly Mixed|
|Carrot Cake - Finished by Hand|
|Carrot Cake - Ready for the Oven|
|Carrot Cake - Cooling|
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|
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|
|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|
- 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