I had a makeover, thank God because I need it really bad. ( Well, I am not that skinny, my hair ..not real blond, but I really liked the clip art) I hope you are loving my new design. The wonderful and talented Jessica from THE FRILLY COCONUT was the most wonderful person to work with. She was always getting back to me to answer all my questions ( a lot ), she was so patient and she guided me through the whole process step by step. Now you know where to go if you need a makeover, her prices are so affordable, her portafolio is incredible.She is so kind , talented and very creative.
Here is a yummy carrot cake I made last night, the flowers are make with gumpaste and dusted with purple petal dust. Recipe follows ( safe to eat, I didn't made it up), this is the recipe that I always use when I make this cake and is really good.
Triple-Layer Carrot Cake with Cream Cheese Frosting(Bon Appetit-October 1994.by Becky Guyton)
INGREDIENTS:
Cake
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1/2 cup chopped pecans (about 1/2 ounce)
1/2 cup raisins
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1/2 cup chopped pecans (about 1/2 ounce)
1/2 cup raisins
Frosting
4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract
PREPARATION:
For cake
-Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
- Line bottom of pans with waxed paper. Lightly grease waxed paper.
-Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.
-Pour batter into prepared pans, dividing equally.
-Pour batter into prepared pans, dividing equally.
-Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes.
-Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)
For frosting
-Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.)
Enjoy!
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