carrot cake

1.jpgWell, my friends, the Hutterites did it again! Today I am presenting to you another fantastic recipe that I found within the same book as my previously posted dessert. This time, however, I’ll try to lay off the cursing.

I’ve tried a lot of Carrot Cakes in my day. Growing up, my mum often made it and so I came to really like only hers. Every other recipe that I had tried paled in comparison. The cake that my Baba would make was filled with nuts and was made without the icing on top. In my eyes, Carrot Cake just isn’t complete without that added sweetness. I also don’t care for nutty desserts. I’m not a chipmunk, people. Although, my cheeks are quite chubby.

4.jpgThat being said, I obviously made this Carrot Cake WITH icing and WITHOUT nuts. However, you can do the opposite, or just do one and not the other! Either way, these ingredients are going to be an utterly delicious, super duper scrumptious success! 

2.jpgCarrot Cake:

Cake:

1 1/2 cups white sugar
2 cups flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp salt
4 eggs, beaten
1 cup cooking oil
1/4 cup milk
2 tsp vanilla
2 cups finely grated carrots

Icing:

3 cups icing sugar
1/2 cup butter
splash of milk
1 tsp vanilla extract

3.jpgSteps:

1. Sift dry ingredients together.

2. Add remaining ingredients and mix well.

3. Pour mixture into a greased 13x9x2 inch cake pan.

4. Place into oven. Bake at 350°F for 45 minutes. Let cool.

5. Combine icing in medium bowl. Spread evenly over cake. 

6. Dive into your mouth-watering treat, and enjoy!

5.jpg6.jpg7.jpg

Sorry mum, but I think that I might have just retired your recipe. This one is too amazing for words (or swears)!

<3

Emory

a damn good rhubarb dessert

01Hey guys. One quick question. Do you like rhubarb? I mean, really like it? Like it more than any other vegetable around? I do. I just cannot get enough of this tart treat. I actually tried rhubarb flavoured soda the other day at a vegan restaurant, and it was the best soda that I’ve ever had. Like, ever.

One thing that I look forward to every summer is adding rhubarb to all of my desserts. Whether it’s in pie, muffins, cake, crumble, or a sauce all by its lonesome, whichever foods are socially acceptable to combine it with, I will be doing it. I guaran-damn-tee it!

Sort of as a joke, but also out of curiosity, I picked up an old cookbook at the library called “The Hutterite Community Cookbook.” Old as in 2002. Which, in today’s standards, with the millions of new food fads and diets out there, that’s ancient. However, it is the 3rd expanded edition, so you know that whatever kick-ass recipes are in the book have been tried and perfected among the Hutterites. Maybe I shouldn’t have put kick-ass and Hutterite in the same sentence. Twice.

05FYI, the copyright page in this cookbook informs me that, “No part of this publication may be reproduced or transmitted by any means, electronic or mechanical … without permission in writing from the publisher.” So I apologize in advance to any members of the Hutterite colony for using, albeit tweaking, one of their rhubarb recipes (not to mention swearing in this post). Feel free to contact me if you would like me to remove it. Until then, all is fair in love and war (and baking)!

03Rhubarb Cake:

Cake:

2 cups sugar
1/2 cup butter

2 eggs
1 teaspoon lemon extract
1 cup milk
1 cup sour cream
2 cups flour
2 cups chopped rhubarb
2 tbsp cinnamon

Icing:

3 cups icing sugar
1/2 cup butter

splash of milk
1 tsp vanilla extract

07Steps:

1. Cream sugar, butter, and eggs together. Add remaining ingredients in order given; mix well. 

2. Pour into a large, greased cake pan. Spread evenly.

3. Bake at 350°F for 45 minutes. Let cool.

4. Combine icing in medium bowl. Spread evenly over cake. 

5. Place in refrigerator until its ready to eat!

06This was honestly such an amazing dessert. If I were to change one thing, it would be to line the bottom of the cake pan with a crumble. Other than that, chalk up one major success to the Hutterites!

<3

Emory

  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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