Post by Deleted on Nov 5, 2013 17:58:25 GMT
A Thanksgiving staple for my family was Carrot Cake. I've modified my mother's recipe extensively over the years to make it more health-conscious - and it tastes better this way too.
Frosted Carrot Cake
Ingredients:
2½ Cups Flour
2 Cups Sugar
1 Cup Oil or Apple Sauce
1 Cup Buttermilk
2 Tea Baking Powder.
2 Tea Cinnamon
1 Tea Baking Soda
½ Tea Salt
4 Eggs
1 lb Carrots – Grated
¾ Cup Raisins
1 Cup Walnuts – Chopped
Frosting:
8 Oz Low-Fat Cream Cheese – Softened
4 Tbl Butter - Melted
1 Tea Vanilla
1½ Cup Confectioner’s Sugar
Directions:
Mix Flour, Sugar, Oil, Milk, Baking Powder, Cinnamon, Baking Soda, Salt, and Eggs with a mixer beat at high for 5 minutes. Stir in Carrots and 1 Cup Walnuts. Pour into a greased 9X13 pan and bake for 60 minutes at 350*. Let Cake cool. Beat Cream Cheese, Butter, and Vanilla until smooth. Add in Confectioner’s Sugar and continue to beat. Frost the cake with mix.
Notes:
To reduce the fat further, try using Greek Yogurt instead of Cream Cheese for the frosting and skip the Butter. I haven't tried this yet, but the consistency is about the same though it will be tangier.
I grew up calling this Greek Cake since my mother got the recipe from watching a Greek woman who didn't speak English, so she didn't know what to name it. It was another Thanksgiving staple for my family growing up for some reason.
Kariopeta
Ingredients:
2 Cups Flour
2½ Tea Baking Powder
2½ Cups Sugar
¼ Tea Cinnamon
¼ Tea Salt
3 Eggs - Beaten
2 Sticks Butter
½ Cup Milk
½ Tea Vanilla
1 Cup Chopped Walnuts
16 Oz Water
Directions:
Combine Vanilla and Flour. Add Cinnamon, Baking Powder, and Salt to mix. Put Margarine into separate bowl and cream well with a mixer. Add 1 Cup Sugar, Eggs, and then Milk to Margarine. Add the Flour mixture, and then stir in the Walnuts. If batter is not moist enough, add more Milk. Place into a greased 9X13 pan and cook for 65 minutes at 400*. Cake is done when it turns a walnut color and begins to separate from pan. When cake is cooled, poke holes in the cake with a fork. Boil the Water and remaining 1½ Cups Sugar and pour over the cake.
Notes:
Poke 5 million holes in cake to allow for even absorption of Sugar-Water.
Frosted Carrot Cake
Ingredients:
2½ Cups Flour
2 Cups Sugar
1 Cup Oil or Apple Sauce
1 Cup Buttermilk
2 Tea Baking Powder.
2 Tea Cinnamon
1 Tea Baking Soda
½ Tea Salt
4 Eggs
1 lb Carrots – Grated
¾ Cup Raisins
1 Cup Walnuts – Chopped
Frosting:
8 Oz Low-Fat Cream Cheese – Softened
4 Tbl Butter - Melted
1 Tea Vanilla
1½ Cup Confectioner’s Sugar
Directions:
Mix Flour, Sugar, Oil, Milk, Baking Powder, Cinnamon, Baking Soda, Salt, and Eggs with a mixer beat at high for 5 minutes. Stir in Carrots and 1 Cup Walnuts. Pour into a greased 9X13 pan and bake for 60 minutes at 350*. Let Cake cool. Beat Cream Cheese, Butter, and Vanilla until smooth. Add in Confectioner’s Sugar and continue to beat. Frost the cake with mix.
Notes:
To reduce the fat further, try using Greek Yogurt instead of Cream Cheese for the frosting and skip the Butter. I haven't tried this yet, but the consistency is about the same though it will be tangier.
I grew up calling this Greek Cake since my mother got the recipe from watching a Greek woman who didn't speak English, so she didn't know what to name it. It was another Thanksgiving staple for my family growing up for some reason.
Kariopeta
Ingredients:
2 Cups Flour
2½ Tea Baking Powder
2½ Cups Sugar
¼ Tea Cinnamon
¼ Tea Salt
3 Eggs - Beaten
2 Sticks Butter
½ Cup Milk
½ Tea Vanilla
1 Cup Chopped Walnuts
16 Oz Water
Directions:
Combine Vanilla and Flour. Add Cinnamon, Baking Powder, and Salt to mix. Put Margarine into separate bowl and cream well with a mixer. Add 1 Cup Sugar, Eggs, and then Milk to Margarine. Add the Flour mixture, and then stir in the Walnuts. If batter is not moist enough, add more Milk. Place into a greased 9X13 pan and cook for 65 minutes at 400*. Cake is done when it turns a walnut color and begins to separate from pan. When cake is cooled, poke holes in the cake with a fork. Boil the Water and remaining 1½ Cups Sugar and pour over the cake.
Notes:
Poke 5 million holes in cake to allow for even absorption of Sugar-Water.