Carrot Cake

This cake was made for a carrot lover. The cake is carrot cake with cream cheese frosting. I let the frosting dry enough so that I could create some texture on the surface, by pressing a paper towel along the surface of the cake. I then made some royal icing and divided/colored it appropriately. I pipped out my carrots with the royal icing and let them harden over night. I used icing to decorate the cake with a couple of different borders.

Carrot Cake

2 cups sugar
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups grated carrots
1 1/3 vegetable oil
2 eggs, beaten
1 cup chopped pecans
1 cup drained crushed pineapple
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract

Preparation:

Combine dry ingredients in a large mixing bowl. Add carrots, oil, and eggs. Beat until well mixed. Stir in remaining ingredients. Put batter in two 9x5x3-inch loaf pans. Bake at 350° for 1 hour.

Cream Cheese Frosting:
Makes about 2 cups
8 oz. fat free cream cheese
8 tbsp or 1 stick butter, cut into pieces, at room temperature
1 c confectioners' sugar
1 tsp vanilla extract

Directions: Start with beating the cream cheese and butter until smooth. Then beat all of these ingredients together until well mixed and as fluffy as you can make it.


Photographs are © Copyright to me (or others when indicated) and are not in the public domain and may not be used on blogs, websites, or in other media without advance written permission from me.

Gingerbread Cookies and Royal Icing

I made gingerbread cookies, and let the dough sit for a few days in the refrigerator, as it lets the cookies really taste great. I then took the dough out and let it get closer to room temperature. Then I rolled the dough out, and cut it. I baked them in a 350 degree oven for about 9 min, or until the centers were soft, but not squishy. After the cookies were cool I decorated them with royal icing. *recipe to follow* Almost any gingerbread recipe will work, but here is mine:

Ingredients
2 3/4 c all-purpose flour
1 1/4 tsp ground ginger
1 1/4 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp kosher salt
1/2 c soft butter
2/3 c granulated sugar
1/2 c molasses
1 large egg (or 2 large egg whites)
Directions
1. Heat oven to 350° F. In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt.
2. Using an electric mixer, beat the butter and granulated sugar until smooth. Add the molasses and egg and beat until fluffy.
3. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated. Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 30 minutes.
4. On a floured surface, roll the dough to ¼ inch thick. Using cookie cutters, cut into shapes; bake.
5. Bake until firm, 10 to 12 minutes.

Royal Icing
2 large egg whites
2 teaspoons fresh orange juice
3 c. confectioners sugar

In the bowl of your electric mixer, beat the egg whites with the juice. Add the powdered sugar and beat on low speed until combined and smooth.
The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with damp towel or plastic wrap when not in use.


Photographs are © Copyright to me (or others when indicated) and are not in the public domain and may not be used on blogs, websites, or in other media without advance written permission from me.