Last Sunday I made a cake. Carrot cake to be exact.It was my friend Maeve's birthday not too long ago but due to the unfortunate timing of spring break, we were unable to celebrate it together. So alas I decided to make a cake.
Carrot cake may be delicious but it is a complete pain in the you-know-where to make from scratch. Luckily for you (and me), Betty Crocker has provided us with a much simpler way to bake the cake without all the tedious peeling and grating of carrots. It requires you to go to the store and pick up a box of Betty Crocker Carrot Cake Mix. With a few simple tweeks, the cake doesn't taste so dry and cardboard-y, but moist and delicious. (It's the recipe from the back of the box that you usually ignore...)
Carrot Cake Recipe| 1 | package Betty Crocker® SuperMoist® carrot cake mix |
| 1/2 | cup water |
| 1/2 | cup vegetable oil |
| 4 | eggs |
| 1 | can (8 oz) crushed pineapple in juice, undrained (if you can't find crushed, get "Pineapple Chunks" and crush it with a fork) |
| 1/2 | cup chopped nuts |
| 1/2 | cup shredded coconut |
| 1/2 | cup raisins |
-Heat oven to 350 degrees.
-Grease bottoms only of two 8-inch or 9-inch round pans with shortening, cooking spray, or butter (whatever is most convenient). Lightly flour the pan. (Do this by pouring a little flour into the already-greased pan and move it around until the entire pan is covered in a thin layer of flour).
-In a large bowl, beat together the cake mix, water, oil, eggs, and pineapple (with some juice). Use an electric mixer (if you can) on low speed for 30 seconds and on medium speed for 2 more minutes. Stir in nuts, coconut and raisins.
-Pour batter into pans. For 8 inch circle pans, cook 40-45 minutes. For 9 inches, cook for 30-35 minutes. If you insert a toothpick in the center of the cake, it should come out cleanly. Allow to cool for 10 minutes. THEN run a knife around the sides of the pan to loosen the cake. (This is important as it helps keep the cake intact).
-In a large bowl, beat together the cake mix, water, oil, eggs, and pineapple (with some juice). Use an electric mixer (if you can) on low speed for 30 seconds and on medium speed for 2 more minutes. Stir in nuts, coconut and raisins.
-Pour batter into pans. For 8 inch circle pans, cook 40-45 minutes. For 9 inches, cook for 30-35 minutes. If you insert a toothpick in the center of the cake, it should come out cleanly. Allow to cool for 10 minutes. THEN run a knife around the sides of the pan to loosen the cake. (This is important as it helps keep the cake intact).
-Allow to cool completely BEFORE putting on the frosting. (This stops the frosting from melting off the cake). FROSTING (the frosting makes a biiiig difference. making your own frosting is much easier than you expect, so don't shy away from it!)
-1 package (8 oz) Cream Cheese
-1 stick (1/2 cup) unsalted butter
-1 package (16 oz) Powdered sugar
-1 tsp Vanilla
-1 tsp Rosewater
-1 tbsp milk (add milk 1 tbsp at a time if you think the frosting is too thick. it makes it more spreadable!!!!!)
-(TIP: I like to add citrus zest. Try orange or lemon zest! Just grate the peel of an orange or lemon...)
-1 package (8 oz) Cream Cheese
-1 stick (1/2 cup) unsalted butter
-1 package (16 oz) Powdered sugar
-1 tsp Vanilla
-1 tsp Rosewater
-1 tbsp milk (add milk 1 tbsp at a time if you think the frosting is too thick. it makes it more spreadable!!!!!)
-(TIP: I like to add citrus zest. Try orange or lemon zest! Just grate the peel of an orange or lemon...)
-Using a mixer, mix together the cream cheese and butter until completely combined. It should have a soft consistency.
-Add in small amounts of powdered sugar (about 1/2 cup at a time) and mix in completely. Repeat until there is no more sugar left.
-Add in Vanilla and Rosewater. Mix. Add in milk if necessary (or whatever else you may want to put in)!
(OPTIONAL FINAL TOUCH: As final touches on this cake, I used almond slices and some fresh berries. I then arranged them like flowers all over the cake. It's quite simple to do. I had my friend, Livy, help and she had no problem whatsoever!)
I learned the importance of presentation way back when I used to enter cooking contests at the LA County Fair. No, that is not a typo. I love the LA County Fair--home of countless amazing memories and deep fried oreos. Taking an extra five minutes on a dish to make it beautiful and, sometimes, a work of art, is completely worth it. That is why I love cooking. It's scientific, relaxing, delicious, rewarding, and a form of artistic release. So next time you make a cake, even if it's from a box, try using candy (anything from M&Ms to twizzlers) to make a fun design.
A few good ideas include:
- putting square chocolate cookies all around the edge in a checkerboard formation.
- using a variety of candy to make fun designs
- making flowers out of fruit!
In any event, welcome to the holiday season! Hope you are having a wonderful Passover, Easter, and whatever else there is to celebrate right about now... Spring!
This cake was one of the last things of grain that I ate this past week... Only unleavened bread for me. I'm attempting to keep kosher for once in my life. But let me tell you, seder food is some of the MOST delicious food ever! (Don't worry, I have some recipes coming up for you).
Hopefully you've also caught Spring Fever. So go outside, run around, enjoy the sunshine, Live Well, Eat Well.
you are amazing. I LOVE YOUUUU
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