Wednesday, March 16, 2011

Carrot Cake

For as long as I can remember I have loved a good spicy cake. Honestly, I would take it over chocolate. My moms godmother was said to have made the best. Her mama's mama handed it down to her, who in turn handed it to her best friend, ( my grandma) and then to my mom and then me. It really wasn't to hard to adapt at all. The moistness of this cake was insane! I am glad I upped the spices, the flavor is unbeatable! I forgot to add the orange, next time I will and add the amounts to this.

I have to preface this with the fact that I HATE Bob's Red Mill All Purpose Flour, really I do, but I had to get rid of the bag that I had so I can order the flours I use to make my own mix. When I get my flours in I will adapt and add that as well. This is the first thing I have made with the BRM that didn't taste like dirt, like really, I find it tastes like dirt every other time I use it. Anywho... here it is! ( You could make it with just two cups of BRM if you want, I was trying to keep it from tasting like dirt! HAHA!

2 cups sugar
1 1/2 cups oil
4 eggs
3 cups grated carrots
1 1/2 cups Bob's Red Mill All Purpose Flour
1/2 cup soy flour
1/4 ground flax seeds
1/4 cup cornstarch
1/2 tsp xantham gum
2 tsp cinnamon
1/2 tsp allspice
2 tsp vanilla
1 tsp salt
1 cup chopped walnuts

if you are one of THOSE people that likes to ruin a good cake with raisins then by all means, be my guest! I just don't roll that way!

In a large bowl cream together the eggs, sugar, and oil

In a medium bowl sift together all the other dry ingredients. slowly add to the cream mixture and mix well. Pour into a greased 9X13 glass pan. Bake at 350 for 45-60 minutes.

I HIGHLY suggest you keep on eye on it! Soy flour tends to make things brown faster. In my wonky German oven I had to cover it with foil around 30 min or so but it was still really soupy in the middle at that point so cover it and keep on cooking it for about 20 or 30 minutes.

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