My husband is a carrot cake fanatic. It's his favorite.
A few weeks back my sister in law, Ellen, gave me her recipe so I decided to make it for him today. I have to confess that carrot cake is not my favorite. I'm more of an all chocolate type a gal. My husband is just fine with that since that means he gets an entire cake all to himself.
I didn't take pictures of the cake making process. I did, however, take pics of the glaze.
Almost ALL of the carrot cake recipes I've ever done have been very difficult and drawn out. However, this one is very easy and, according to my husband, is delicious and just as good as any of the others he's had that take forever to pull together. So, that's all I needed to hear to know that this is the recipe I'll be doing from now on.
So, with my sister in laws permission, here is the recipe:
Ellen's Carrot Cake
2 cups of sugar
1 1/2 cups of vegetable oil (although I use coconut oil--you have to melt it down)-more on this at the bottom
3 cups of all purpose flour
2 teaspoons of soda
1 teaspoon of salt
2 teaspoons of cinnamon
1 1/2 cups of grated carrots
1 cup of chopped nuts (I used walnuts)
1 20 oz. can of crushed pineapples well drained
2 teaspoons vanilla extract
Combine eggs, sugar and oil in large mixing bowl...beat well. Gradually beat in flour, soda, salt and cinnamon. Stir in carrots, nuts, pineapple and vanilla. Pour in to a greased and flour 10" tube pan. Bake at 350° for 1 hour to 1 hour and 15 minutes. Mine only took an hour.
A note about the oil. I do not own vegetable oil. You can replace all recipes with coconut oil in the exact same measurements. Coconut oil is extremely healthy. In the winter it's hard and has to be melted. Here's some info on the health benefits. There is NO coconut flavor to the food. None, at all. Just give it a try. I think you will be surprised at how much you like it.
Now, the glaze.
This is my own little concoction. I have no idea if this is the correct way to make this or not. All I know is that it's delicious. It's the same glaze I use on my biscuit pudding (I'll have to post that recipe too...oh.my.word)
2-3 cups of confectioner sugar
1 stick of butter
Yes, Orange Liqueur
I don't drink but I do cook with it. This really adds a wonderful flavor to glaze but if you aren't sure you can leave it out. You could actually add a little orange juice concentrate instead.
Melt the butter over low heat:
Next, add the sugar and stir. It'll be a big clump.
At this point just turn the heat off. Now, for the yummy part. Add the liqueur. I ended up using about a quarter of a cup and then had to add a little more sugar to offset it. So, a quarter cup was a bit much....for me....for you, maybe not so much...just taste test. There is no wrong in this. It's just whatever tastes good.
Keep stirring and it will turn into creamy goodness.....
I poured it into a measuring cup so it would be easier to pour over the cake...
At this point I'm hearing the "Oh Yeah" song from Ferris Bueller's Day off.
You can hear it too....I know you can...
And there you have it. You may be wondering why I went ahead and put the glaze on the whole thing. Well, in addition to not using vegetable oil, we've also decided to not use a microwave anymore. So, it really was just a matter of not wanting to dirty up dishes to heat it up on the stove. It won't go bad..believe me, it will all be gone by Monday. So, if you want to just use the glaze as you go that'll be fine too.