Veronica’s Blue Ribbon Carrot Cake

I made this super duper nummy carrot cake from Veronica’s Cornucopia.  Veronica won first place for this cake at the Kansas State Fair!  I can’t wait to make her Vegan Cinnabon Caramel Corn and Blue Ribbon Almond Fudge Cookies (gluten-free).  I was lucky enough to taste both and they were so delicious.  Veronica is the sweetest lady and has a huge following on her blog, which she uses not only to post great recipes but also to help out others in need.

Veronica’s Blue Ribbon Carrot Cake

(click link above for Printable Recipe)

One

3/4 cup (5 oz) vegetable oil

1/2 cup (1 stick/4 oz) unsalted butter, melted

2 cups (14 oz) granulated sugar

3 large eggs

1 teaspoon vanilla

Two

2 cups (8 1/2 oz) all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

Three

2 cups (6 1/2 oz) grated carrots

1 cup (3 1/2 oz) shredded coconut

1 cup (3 3/4 oz) chopped pecans

1 cup (9 oz) crushed pineapple (not drained!)

Directions: Preheat oven to 350 degrees. Grease two 8″ round cake pans. Place parchment rounds in the bottom, pressing into place, then cut two long strips of parchment and smooth into place around inside sides of the pans. Spray both pans with oil; set aside. (I know this sounds like a pain but trust me, these cakes stick like crazy even with greasing and flouring your pans-the parchment helps so much.)

Combine #1 ingredients and whisk well. Add #2 ingredients and whisk well. Stir in #3 ingredients, whisking well to combine. Pour into prepared pans. Bake for 40 minutes or until a toothpick inserted I center comes out clean. [I had to bake the cake for an extra 17 minutes in my oven.] Cool for 10 minutes in pans, then turn out to cool completely on wire rack.

Frosting

1 (8 oz) package cream cheese, room temperature

1/2 cup (1 stick/4 oz) unsalted butter, room temperature

1/8 teaspoon salt

2 teaspoons lemon juice

1 1/2 teaspoons crème bouquet flavor emulsion*

1 teaspoon clear vanilla extract

1 ½ lbs. (6 cups) powdered sugar

Cream together cream cheese, butter, and salt. Add remaining ingredients and beat on low until combined, then beat on medium for five minutes. Use to frost cooled cake.

*This flavor emulsion adds an ethereal flavor and when used in white frosting for white cake, makes it taste just like the best wedding cake you’ve ever had. My local cake store makes this and while you can purchase it online, I can only vouch for the quality of what my cake store sells. To order some from my store, call 1-877-CakeStuff (1-877-225-3788). Order the small bottle as it only lasts a few months before the flavor diminishes in strength. You can add it to any white, vanilla, or cream cheese frosting to give it that heavenly flavor. If you wish to proceed without the crème bouquet, try upping the lemon juice and vanilla instead.

** I called New York Cake & Baking Supplies in Manhattan and they did not have this emulsion so I purchased it from Cake Stuff and it got to my apartment within days.

*** I used chopped pecans, chocolate chips and a goji berry for my turkey design.

(Recipe adapted from http://www.momontimeout.com/2012/08/to-die-for-carrot-cake-recipe.html)

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About thenummylist

Blog about eating, drinking, and everything related written by Icy Liu.

2 comments

  1. OMgosh your little pecan & chocolate chip turkey is so cute and so creative! So glad you enjoyed this!

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