Wednesday, April 7, 2010

A not so carrot spice cake

SOOOOO.....for Easter, I wanted to make Carrot Cake. I figured it was appropriate. Easter, good combo!

After venturing to the grocery store, grabbing the ingredients I needed, I was halfway home when I realized I had forgotten the carrots. Typical me, I forget the most important ingredients. Go Me!

Instead, I decided to take this carrot cake and turn it into a spice cake.  

Combine ingredients in a bowl, mix it together!

I did a two layer cake. Take a two 9" inch cake pans, and divide the bake batter between the two pans.

Place pans in oven

While the cake is baking, make the icing.......

Cinnamon Cream Cheese Icing.....yummmmm. 
Click this link for recipe! Lissa's Cinnamon Cream Cheese Icing.

When cake is done, remove from pan and let cool.

Put a layer of icing on top of layer #1. 
Place layer #2 on top. Cover the entire cake with the remaining icing.

In honor of the Easter Holiday, I drew some carrots on top for good measure! 
Then I added some sprinkles!


Spice Cake Ingredients

2 1/2 cups bleached all-purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup milk
3 large eggs
2 teaspoons vanilla extract
1 cup unsalted butter, softened until easily spreadable
2 cups dark brown sugar


1.Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.

2.Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.

3.Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

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