Carrot cakes.

LOL.

They look adorable. :thumb2:

I just made carrot cake too. My recipe calls for you to add pureed cooked carrots into the batter. This seems less work than grating the carrots? If you think you may be interested, let me know and I'll put up the recipe. It was very yummy and moist. There was coconut shreds, walnuts, and crushed pineapple added. Not sure if you're adverse to any of those ingredients. I didn't add pineapple into my cake and later found out from a friend that pineapple makes carrot cake absolutely great.

Noooooo! Don't puree carrot!!!

I'm interested in the recipe, yes!
I've always wondered if I couldn't just liquidise carrots and have the same effect, but no-one I've spoken to has ever tried it. In fact they've looked at me a bit funny, like I was uber-lazy for thinking grating carrots was a chore. As I've found out, the amount of grating isn't all that excessive anyway. Probably easier than washing out the liquidiser!

Here is the mini-cakes recipe I followed; I used icing from a previous recipe as I was very pleased with it. This one called for orange zest but the traditional cream cheese, sugar, butter is so easy and such a classic.

From Butcher, Baker (blog)

I left out the All Spice. I'm sure we have some, but I was not up for clambering around on kitchen chairs searching for it.

I've read about pineapple in carrot cake. I've not tried it because I'm the main source of home made cakes for the people I bake for. It would be an interesting new slant, but for now they're just excited to taste the old favourites as they remember them.

Why not, Dana?


And here's the recipe I tried.

Carrot Cake
Makes two 9 or 10 inch round cakes

Preheat oven to 350 degrees

Ingredients

• 3 cups sifted all-purpose flour
• 3 cups granulated sugar
• 1 teaspoon salt
• 1 Tablespoon baking soda
• 1 Tablespoon Cinnamon
• 1 1/2 cups corn oil
• 4 eggs
• 1 Tablespoon vanilla extract
• 1 1/2 cups chopped walnuts
• 1 1/2 cups shredded coconut
• 1 1/3 cups pureed cooked carrots
• 3/4 cups crushed and drained pineapple

Mix together all of the dry ingredients-Flour, baking soda, salt cinnamon and sugar.
Add oil eggs and vanilla, beat well, scraping the sides of the bowl a couple of times.
Fold in the carrots, pineapple, coconut, and walnuts.
Divide the batter evenly between the pans. Smooth the batter level, then spread it slightly from the center to the edges.
Bake in the preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.
Cool the cakes in their pans on a rack for 10 minutes. Then invert onto racks.

Pan Prep: I use either a spray oil or Crisco to grease the pans well, followed by a dusting of flour, followed by a layer of parchment paper or waxed paper that has been cut to fit the pan. That's it. No need to re-grease and flour the waxed paper as some cookbooks will ask you to do.

because he wouldn't like it...

Do you also have a thing called a blender, or do you not use the word blender at all?

I have a blender.

A blender is a liquidiser, isn't it?

Mum wants me to make some more carrot mini-cakes this weekend.
She's going to top up the ingredients cupboard in return.

Oh, hihi...

I used my blender to puree the carrots. I just looked over Sundae's carrot cake recipe. Such little amount of ingredients, I like. It does, however, use more spice. I'll try it one day. As for grating, it is a hassle for me though.

I dunno, that's what I was asking. It sounds like it is.

Sundae, when you cook the little cakes, do you put the patty pans in a muffin tray so they keep their shape? If you do, I would recommend leaving them in the tray to cool so they sweat a little bit, which would cause them to hold onto the wrapper.

Alternatively, try filling the papers up a bit more so that as they cook, they rise slightly over the top which will also help hold the papers in place.

Or, maybe try a different brand?

Ding ding ding ding!
We have a winner!

This actually occurred to me when I made this batch.
I took half out of the tray immediately, and left half in.
It wasn't 100% conclusive, but none of those left in the tray tried to shed their cases.

With muffins I will always fill the cases so that they bulge, but with fairy cakes/ mini cakes the ideal is to have the top of the cake below the case. Better for icing.
But I do think you have it re leaving them in the pan for longer.

Sundae, you usually need to leave baked goods to cool in pan a bit before putting them out onto the wire rack to cool completely. Cakes, cupcakes, brownies, banana bread, etc. :p: Or so says the recipes I've used, hehe.

I always do with large cakes, just for some reason I've not bothered with those in cases.
Lesson learned.