I've been looking through quite a few baking cookbooks recently and have come across a few good ones. For Christmas I received Bon Appetit Desserts and read the entire 630 page cookbook twice! I fell in love with the recipes that I saw and the descriptions made me hungry instantly. I have flagged the first 36 recipes that I would like to try over the coming weeks and will write about each one to share with you.
Yesterday, I decided to try a two whisk recipe; each recipe has a rating from 1 whisk- easy to 4 whisk's- not for the faint of heart. The Carrot Cake with Buttermilk Glaze and Cinnamon-Cream Cheese Frosting is delicious; yes it does have both a glaze and frosting. I never ever ever want to know that calorie content of this wonderful cake. I'm not a huge fan of coconut, but after reading the description I couldn't pass up trying it out. It was easy to make and the recipe was easy to follow.
My husband and I loved it so much that we gave some away to get it out of the house and keep it off of our waists. I would definitely suggest this recipe if you like carrot cake. See the recipe from Bon Appetit Desserts below.
Cake Glaze
2 cups unbleached all purpose flour 1 cup sugar
2 tsp baking soda 1/2 cup buttermilk
2 tsp ground cinnamon 1/2 cup (1 stick) unsalted butter, diced
1/2 tsp salt 1 tbs light corn syrup
1 1/2 cups sugar 1 1/2 tsp baking soda
3 large eggs 1 tsp vanilla extract
3/4 cup buttermilk
3/4 cup vegetable oil
1 tsp vanilla extract
2 cups coarsely grated peeled carrots
1 1/2 cups sweetened flaked coconut
1 8-ounce can crushed pineapple in juice
1 cup coarsely chopped pecans
Frosting
1 1/2 8- ounce package Philadelphia- brand cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 1-pound box powdered sugar
2 tbs (packed) brown sugar
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
Smooches,
What would you do if you weren't afraid?
Keli
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