Carrot cake is one of those hit or miss desserts. It always looks and sounds SO good, but hardly ever delivers. Why? Why?I don't know, that's why I'm asking! So, I never order it anymore, unless it's one of the offerings at a really really shi-shi restaurant. I just make it at home for myself and others. And I must admit, this last cake I made was pretty awesome. Just look at the picture. And yes, this one tasted as good as it looks. I'm sure it doesn't hurt that it has 1 1/2 cups of canola oil in the cake and 2 sticks of butter in the frosting.
I think the secret to a moist carrot cake is combining the oil and the eggs until completely emulsified. I use a food processor for that. I also double sift the dry ingredients and fold them into the carrots, shredded coconut, and crushed, drained pineapple. No raisins or nuts. Then I barely stir in the wet ingredients.
I don't know. I'm no professional baker. Just a professional snob.
Wish you could have a bite. Seriously, though, don't you?
Xoxox,
Foodsnob
1 comment:
um, i want that cake. i am so glad you left out raisins!
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