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| Left to right: Lemon Poppy Seed Pound Cake, Carrot Cake |
Carrot Cake
Halved initial recipe here to make 1 cake
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1hr 15 minutes
Ingredients (for one cake)
Nonstick vegetable oil spray
1/4 cup golden raisins (I used regular and it turned out great!)
1 1/2 tablespoons dark rum
1/2 cup chopped walnuts
1/2 pound carrots, peeled, coarsely grated
1/2 cup buttermilk, room temperature
1 1/4 cups all-purpose flour
1 teaspoons ground cinnamon
1 teaspoons ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoons baking powder
3/4 teaspoons kosher salt
1/3 teaspoon baking soda
2 large eggs, room temperature
1/2 cup granulated sugar
1/3 cup (packed) dark brown sugar
1 teaspoons vanilla extract
1/3 cup vegetable oil
6 ounces cream cheese, room temperature
1/3 cup unsalted butter, room temperature
1/2 teaspoon vanilla extract
Generous pinch of kosher salt
2 cups powdered sugar
Directions:
1. Preheat oven to 350
2. Lightly coat pan with nonstick spray and line with parchment paper round then lightly coat again.
3. Heat rum and raisins together in a small saucepan until just warm.
4. Remove from heat and let sit until all liquid is absorbed and raisins are plump (~15-20 minutes)
5. Put walnuts on a rimmed baking sheet and toast, tossing once, until golden brown (~8-10 minutes)
6. Combine grated carrots and buttermilk in a small bowl
7. Whisk flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt in a medium bowl.
8. Beat eggs, granulated sugar, brown sugar, and vanilla together until pale and thick (~4 minutes). If you are not using a stand mixer, this will take longer but keep at it!
9. Gradually stream in oil.
10. Add dry ingredients in 3 additions alternating with carrot mixture (e.g. Dry, Carrot, Dry, Carrot, Dry) and mix until smooth.
11. Fold in raisins and walnuts.
12. Scrape batter into pan (s) and bake, rotating pan(s) halfway through until a tester in the center comes out clean (~35-45 minutes)
13. Transfer pans to a wire rack and let cakes cool 10 minutes
14. Run a knife around the edge and invert onto a wire rack, remove parchment, and cool completely.
15. For frosting: beat cream cheese and butter in a medium bowl until smooth.
16. Then add vanilla and salt.
17. Gradually add powdered sugar (I did about 1/2 cup at a time)
18. Beat until frosting is light and fluffy
19. Spread frosting on cake and let set, then add more and candied carrot coins (if desired)
20. For candied carrots, you will need equal amounts carrots to tbsp sugar and double water (e.g. 1 carrot, 1 tbsp and 2 tbsp water). Combine in a skillet over medium heat and then toss with more sugar to coat carrots. Then cool.
21. Enjoy!
Lemon Poppy Seed Pound Cake
Prep Time: 15 minutes
Cook Time: 1 hr
Total Time: 1hr 15 minutes
Ingredients:
Butter, for greasing pan
1 ¾ cup all-purpose flour, more for pan
Zest of 2 lemons
1 cup sugar
½ cup buttermilk
3 tablespoons plus 4 teaspoons lemon juice
3 large eggs
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
⅔ cup extra-virgin olive oil
1 tablespoon poppy seeds
½ cup confectioners’ sugar
Directions:
1. Preheat oven to 350.
2. Butter and flour 8 inch loaf pan
3. In a bowl combine lemon zest and sugar and rub with your fingers until it looks like wet sand.
4. Whisk in buttermilk, 3 tbsp lemon juice, and eggs.
5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
6. Whisk dry ingredients into the batter and then add oil and poppyseeds.
7. Pour batter into prepared pan and bake until toothpick inserted comes out clean, about 1 hr.
8. Let cool until warm to the touch then turn onto a baking rack over a baking sheet.
9. Turn right side up.
10. Whisk together 4 tsp lemon juice and confectioners' sugar.
11. Use pastry brush to spread glaze evenly over top and sides of cake.
12. Cool completely and enjoy!
