Today was to be the day my husband and I began our “clean” eating. As in, we eat as healthy as possible on our super tight budget. Well, what do you know, I decided I needed to bake something new to put on my blog. Makes sense, right? So I scoured the two family cookbooks I have and found Carrot Cake! Just so happens I have some baby carrots that needed to be used up.
So I set off on making my first ever carrot cake from scratch. The recipe is below for your reference. I followed it to a T – well, both recipes were followed. It is in both my mom’s family cookbook and my dad’s family cookbook. The only difference comes in the descriptions – when they state how to mix/bake/how long to bake. The ingredients and measurements are all identical.
So I got out my carrots and I grated them using this amazing tool called the Veggie Strip Maker (contact me on FB for more info, but it’s AMAZING). I decided I didn’t want the carrot slices as big as some folks have them…so I then got out my Manual Food Processor (again – one of the best things out there!!! I’ll post both those items in the comment section on FB) and chopped them up just a tad more. Set the shredded carrots aside.
Time to mix all the ingredients! The recipes called for vegetable oil (in both cookbooks), but I don’t have vegetable oil in my house, so I used butter instead. While I was mixing, my son was busy playing at the table and then it turned into playing underfoot. Which I really don’t mind because I just love that he’s in the kitchen with me AND he was being creative. He was playing hockey with the wine corks. His hockey stick was a spoon, and the corks were the pucks. He was using my hand-held strainers as the goals, until he discovered that just smacking the corks around all willy-nilly was much more fun…
So I got the cake all mixed together and I decided to do the more “healthy” thing and make mini-cupcakes with the batter. That way we wouldn’t eat too much in one sitting (HAHAHAHAHAHA…we all know that I would just justify that one mini-cupcake is not really that much, so I could have 2, or 6 more). So I filled 48 mini-cupcakes. Popped those in the oven and had plenty of batter left over so I made 18 regular cupcakes. I told myself that I would pass those out to the neighbors.
Then I pulled the mini-cupcakes out of the oven…yikes..
Definitely not what I was shooting for…at all. I was hopeful and thought “this isn’t anything a little frosting won’t hide AND improve”. Until I tried to unwrap one…
Yup – no structure at all! WHAT? So I did what I always do, I called my mom. My first concern was that I had substituted butter for the vegetable oil, but we both agreed that should not have been the problem. My next concern was that the recipe didn’t call for the appropriate amount of flour OR that maybe making mini-cupcakes was a bad idea with this recipe?
We said we’d see how my regular cupcakes would turn out, as they were in the oven baking right then…
So…NOPE. The regular cupcakes didn’t turn out either.
All this baking – for what? Well, as my mom said – experience. Now I know to mark in the book that the recipes, as they are written, don’t work for me. We’re thinking they definitely need more flour. Or does anyone else have any ideas why this would happen?
Because I’m a very sad person here. I was looking forward to carrot cake with cream cheese frosting this afternoon. Instead, I’m sitting here, writing about it, while I swallow saliva that keeps backing up because I REALLY REALLY wish I was eating carrot cake.
I left those on the table to cool and got to work prepping lunch. Got lunch fixed, ate, and while I was cleaning up lunch, I turned my back. AND my son got up on the table and decided to help himself to some carrot cake mini-cupcake fails.
He said they were “delicious”. Happy someone enjoyed them! 😉
In case someone wants the recipe, here you go – I haven’t given up. I will definitely be making these again and will add more flour next time! The taste and texture were amazing! Very light and fluffy with an amazing, spot-on taste!
2 cups sugar 2 tsp baking powder
1 1/2 cup vegetable oil 1 tsp salt
4 eggs 2 tsp cinnamon
2 cups flour 3 cups shredded carrots
2 tsp baking soda 1/2 cup chopped nuts
Cream together sugar and vegetable oil. Add eggs and beat well. Sift flour, soda, baking powder, salt and cinnamon together. Then add to the creamed mixture. Fold in carrots and nuts. Bake at 350 degrees for 45-50 minutes.
*Note: I only baked them at about 25 minutes since they were smaller than a cake. Remember that I used butter in place of vegetable oil. Also, I did not add nuts. :)*
CREAM CHEESE ICING
4 tablespoons butter 2 tsp vanilla
8 ounces cream cheese 4 cup powdered sugar
Mix until smooth.
*This recipe is in both the Amish Cooking cookbook and the Mary’s Family Favorites cookbook. There is no one to give credit to for the recipe in the Amish Cooking cookbook, but in Mary’s Family Favorites cookbook, Crist Jr. and Edna Troyer are given credit for it.