Sunday, August 3, 2008

Wedding Cake

Oh boy. Wedding cakes are a lot of work! But man was it fun.

Recipe:
Carrot Cake with Ginger Cream Cheese Frosting



Combine in a medium bowl:
3 C. All purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon

Combine in a large bowl:
2 C. sugar (I used sucanat)
2.5 C. carrots, finely grated
1 tsp vanilla
1/3 C. buttermillk
3 eggs (I used 3/4 C silken tofu that I blended until smooth)
1.5 C. canola oil


fold dry ingredients into wet, pour into two greased, parchment lined 8" rounds and bake at 350 for 20-25 minutes, rotating half way through. You'll know it's done when the sides easily pull away from the pan and when you lightly touch the top in bounces back up. Also, you can use a cake tester or tooth pick, stick it in the center and if any dough sticks to it, bake it longer!

Ginger Cream Cheese Frosting:

3 packs (24oz) cream cheese
4 T unsalted butter
1 tsp vanilla
2 C. powdered sugar



1 comment:

Steph said...

Elsa! That cake is freakin' incredible.Nice work. I don't suppose there are any left overs?