My mom used to serve this as a side dish rather than a dessert. That’s why I’ve always found it weird that actual carrot cakes have icing. Mom’s never did.
What she did do was make this cake in a bundt pan. And because I never had one, I didn’t even attempt making this thing. But when my mom replaced her bundt with something new, guess who got the hand-me-down?
That’s right, me. I fished out the recipe and went to work.
- 2 sticks unsalted butter (room temperature)
- 1/2 cup brown sugar
- 1 egg
- 1 tbsp. water
- 2 1/2 grated carrots
- 1 1/2 cups flourAdd
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
Cream Cheese Frosting
The last cream cheese frosting recipe you’ll ever need (Slashfood)
- 8 oz. cold cream cheese
- 5 tbsp. softened butter
- 2 tsp. vanilla extract
- 2 cups confectionery sugar, added gradually
In a large bowl, cream together butter and brown sugar.
Add all other ingredients and mix well. Refrigerate dough overnight.
The next day, pack the dough into the bundt pan (should come about halfway up). Bake 1 hour at 350 degrees.
A little bundt in the oven.
Let cool in pan several minutes, then overturn onto a rack to cool completely. Ice with frosting.
Before icing, the way Mom served it.
Wow, I made this a looooooooooooong time ago. Though not in a galaxy far, far away.
It was just my parents’ kitchen, which is both cleaner and larger than mine. That kind of space and lack of clutter really comes in handy when running to and fro with multiple bowls and folding implements.
Anyway, the recipe is just one my mom had lying around and since I can find no fault with anything involving chocolate and whipped cream, I had to try it.
Keep reading for the ingredients and step-by-step directions.
Still trying to catch up on posts, as exemplified by apple dessert recipes that are going on two months old. That’s okay; they’re new to you, right?
The apple cake above was the second of two recipes I tried as I made my way through the last of the picked apples. It was also the more dramatic of the preparations, considering I used a 9″ cake pan to make a 10″ recipe. Lesson learned: don’t do that.
But before we get to the second, I wanted to introduce the first apple cake, the one that almost slipped into my culinary history undocumented. Luckily, I remembered to take a pic of a portion I brought to my folks. To your right is the cake in all its tupperware glory.
It may not look like much, but it was actually quite delicious. I found the recipe, as usual, through a Google search (keyword: best apple cake). Being the sucker for hyperbole that I am, I couldn’t not try the Best Apple Cake (in 47 Years of Cooking).
Did it live up to its title? Well, I haven’t been cooking for 47 years (yet), but it was certainly easy, sweet and full of appley goodness.
The only issue I had was with the glaze. While I can’t get enough of butter, cream and brown sugar, drizzling this concoction over an already-soft cake, made the dessert almost too moist. I know, I didn’t think that was possible either.
The second cake, while also moist, took a completely different approach to mixing apples and batter: it didn’t. But it looked a whole lot better, as you’ll see after the jump.
And so, the pie redeemed the crisp.
This was the second of four desserts (two more to go!) made from the apples collected during our October adventure. I can’t recommend this recipe enough.
- 2 frozen pie crusts
- 6 cups apples – peeled, cored and sliced
- 1 tbsp. lemon juice
- 1/2 cup brown sugar
- 3 tbsp. granulated sugar
- 3 tbsp. flour
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 2 tbsp. unsalted butter
Step-by-step directions after the jump. Continue reading
Like just about everybody I know in the Northeast, I go apple picking in the fall. This year, the wife and I took a crazy trip up north to Applewood Orchards in Warwick, NY (to be detailed in a later post). We exited with half a bushel of apples, a pumpkin and smiles on our faces.
Unfortunately, our mood quickly turned sour when we wasted our first four apples on this recipe for the “Best Apple Crisp Ever.” Oh, hyperbole, why am I such a sucker for thee?