>I haven’t been really cooking that much lately because of being busy. Wednesday was our last community meeting with Scott County. Our project is finally wrapping up and our final book and products are being put together. They will soon be on the web!
A few photos from the meeting in Scott County:
This weekend is going to be pretty eventful. It looks like the weather isn’t going to cooperate though, so some of the things we planned may not happen. Brad is coming down for the weekend because of all the things that are going on. I’m sure we’ll have a blog post about the weekend! For the occasion, I’m fixing a two layer round cake, which I haven’t done before. Since Easter is coming up soon, I decided that it should be a carrot cake. Brad really likes carrot cake, so I have to live up to his grandma’s. I’m always up for a baking challenge! Here is my adapted recipe from Alton Brown’s.
If you didn’t want to use the round cake pans, I think a 9X13 pan would work well. If you do, you may want to cut the frosting recipe in a third since you will only be frosting the top! It was a little too much frosting as it was!
CARROT CAKE WITH CREAM CHEESE FROSTING
- Unsalted butter for greasing the pan
- 2 1/2 cups, all-purpose flour, plus extra for pan
- 3/4 cup grated carrots, medium grate, 4-6 medium carrots
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/3 cups white sugar
- 1/4 cup packed light brown sugar
- 3 large eggs
- 6 ounces honey Greek yogurt
- 6 ounces Canola oil
- Cream Cheese Frosting, recipe follows