Mame's Carrot Cake

Mame’s Carrot Cake Recipe

Mame’s Recipe from Eileen 1978

 

Sift together:

2 cups flour

2 tsp. baking powder

1-1/2 tsp. baking soda

1-1/2 tsp. salt

2 tsp. cinnamon

 

Mix:

2 cups sugar

1-1/2 cups oil or [1-1/2 cups applesauce]

 

Add:

4 eggs or [1 cup Eggbeaters]

2 cups finely grated carrots

1-8 oz. can crushed pineapple [drained]

1/2 cup chopped nuts

3-1/2 oz. can flaked coconut

1 cup raisins [optional]

Bake at 350 degrees  in 3 - 9"round pans for 35- 40 minutes.

Cool cakes completely before frosting.

 

    

 

Frosting:

1/2 cup butter, room temperature

1 tsp. vanilla

1-8 oz. pkg. cream cheese, softened

1 lb. confectioners’ sugar [about 3-1/2 cups]

 

      Beat all ingredients until smooth.

Mame's note: I have whipped heavy whipping cream to stiff peaks and folded it into the Cream Cheese Icing and it was awesome. Sorry I didn't measure, I just winged it; but the consistency is not meant for decorating as it is much too thin. But OH so YUMMO!!
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Photography by Mame Recckio Wolfe
Copyright 2011
This material may not be republished or reproduced in any manner without the expressed permission of the author.

Hello Stripes!

I was trying to figure out how to make a Hello Kitty for a grown daughter and not make it too child like.  Not really sure if I accomplished that or not, but this is the result.  I had no fondant, but did have gumpaste and chocolate.

While I was scouring the internet for some ideas, I came across this striping effect for the cake.  Thought I would try it out and I loved it!!!

Here I used a vanilla cake recipe and tinted it pink and a chocolate cake recipe.  My batter was very thick, so I would suggest using something a little more thin.

I used a 1/2 cup measuring cup for this one, but if you want the stripes to be even closer and have a thinner batter, use about 3 tablespoons for each color.  If you are making more than one pan, make sure you do them at the same time so the batter will come out more evenly.

Keep alternating the two different batters until you have the pan half full.

Since this was so thick, I did had to tap it down after each addition.

Here it is just out of the oven.  Well after I took the cake out, it sank!!  I used an eggless recipe and I always have trouble with them!  Sorry, but you still get the idea for the cake.  ;0)

Here is the inside!  Oh man that is a lot of cookies and cream filling!!  lol!!  The effect is totally different then just marbling the batter.  It would be so fun to experiment with different colors and flavors!!

I then iced the cake with buttercream icing.  I let the icing set up for a couple of hours before hand painting stripes using luster dust and alcohol.

Then I had to try out some disco dust for the first time!  Oooo it's so fun, but messy!  Can't wait to use it again!

I have a candy mold that I used for the gem border.  I didn't like the pink color of this chocolate, so I used some magenta petal dust mixed with alcohol and then sprinkled pink disco dust on them.

Each gem was painted and dusted singly. 

I added the gems around the top and bottom border.  I thought it kink of looked more like a drum.  Oh well!  

I also made the Kitty and the "K" out of gumpaste.  The "K" was also sprinkled with disco dust before adding it to the cake.  Small pink isomalt gems were sprinkled on the top.  This was a fun cake to experiment with and the birthday girl and her daughter loved it.

Tutorial by Rhonda Christensen

2011

All Rights Reserved

This material may not be republished or reproduced in any manner without the expressed permission of the author.