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I bought too many carrots so I thought that was a good excusefor carot cake. I had been stung by a carrot cake recipe in the past so I reada number of them carefully. I kept encountering recipes that called for unconsionable quantities of oil and sugar. So I decided to sidestep this disgusting phenomenon and started looking for carrot bread instead. Still, usually much too much oil and sugar, But I found this one by Mark Bittman--a person whose recipes I usually scorn because he tends to be sort of precious and use too m any ingredients and methods that make me grouchy.
Anyway, I noticed the recipe was flexible about what kinds of milk and flour to use, so I made it with the last of the Trader Joes "white whole wheat" flour, which is not stellar but didn't harm this and nearly equal quantity of almond meal. For the milk, I took the tag ends of whole milk, cream, and some almond milk. I used pecans instead of almonds because the pecan bag was open , and added raisins. I cut the sugar by a quarter. And it was cakelike, and too sweet, but otherwise excellent. So next time, and there will be a next time, I'll cut the sugar to a quarter instead of by a quarter. Some of the extra sweetness was that I had used raisins, but since I'd rather have raisins than sweet batter . . .
so the recipe I want to usenext time looks like this (2 loaves or a sheet cake pan)
--a stick of butter rubbed into 4 cups flour of some sort which has been mixed with a half-cup of some kind of sugar, one and a half teaspoon baking soda, two teaspoons baking powder
--one and a half cups of some sort of milk mixed well with 2 eggs, poured into the flour-butter and mixed
--two cupsof grated carrots, two tablespoons of grated oraqnge rind, and about a cup and a third each of nuts and frried fruit, folded into thje batter/
bake at 350 for about an hour, don't bother to put frosting on it.
:
The occasion was our neighborhood block party. Objectively, it was a flop, but I had fun. I took the kids' old wooden train set out and the neighbor kids liked it, and also liked coloring.
Anyway, I noticed the recipe was flexible about what kinds of milk and flour to use, so I made it with the last of the Trader Joes "white whole wheat" flour, which is not stellar but didn't harm this and nearly equal quantity of almond meal. For the milk, I took the tag ends of whole milk, cream, and some almond milk. I used pecans instead of almonds because the pecan bag was open , and added raisins. I cut the sugar by a quarter. And it was cakelike, and too sweet, but otherwise excellent. So next time, and there will be a next time, I'll cut the sugar to a quarter instead of by a quarter. Some of the extra sweetness was that I had used raisins, but since I'd rather have raisins than sweet batter . . .
so the recipe I want to usenext time looks like this (2 loaves or a sheet cake pan)
--a stick of butter rubbed into 4 cups flour of some sort which has been mixed with a half-cup of some kind of sugar, one and a half teaspoon baking soda, two teaspoons baking powder
--one and a half cups of some sort of milk mixed well with 2 eggs, poured into the flour-butter and mixed
--two cupsof grated carrots, two tablespoons of grated oraqnge rind, and about a cup and a third each of nuts and frried fruit, folded into thje batter/
bake at 350 for about an hour, don't bother to put frosting on it.
:
The occasion was our neighborhood block party. Objectively, it was a flop, but I had fun. I took the kids' old wooden train set out and the neighbor kids liked it, and also liked coloring.