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My First Carrot Cake and Frosting and a Nutmeg Question!

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My First Carrot Cake and Frosting and a Nutmeg Question!

Dommy! | Jan 27, 2006 01:51 PM

With my adventures in Mexican Cooking (which I have another to recap!), I have missing baking... it was such a part of my life last year, I'm starting to crave it again... LOL!

So in my America's Test Kitchen Tivo Archive, I had the episode featuring Sheet Cakes...including what they promised to be the BEST Carrot Cake EVER. And I LOVE Carrot Cake... it's the dessert that's also a Vegetable!! :)

The recipe was VERY straight forward and it was also VERY simple! Almost all of it is done in a food processor! The recipe also called for a simple cream cheese Frosting, which would be, my very first frosting!! Since I don't own a stand mixer and whipped stuff always scares me, I've always shyed away from making sheet cakes! Also, I don't know how to frost to save my life! But the recipe was indeed REALLY simple and all done in a food processor. And best of all... it tasted GREAT!! As for my Frosting... Uhh... You have admit, ther is a certain charm with a home frosted cake... LOL!! :)

Here's the recipe... it really is GOOD, best Carrot Cake I've had!! It's Especially with the addition of Walnut Baking Pieces and Golden Raisins... Hmmmm...

http://www.cooking.com/recipes/rereci...

Now, I do have a question about Nutmeg since this is the first recipe I've used that asked for a good quanitiy of it... I have whole nuts... and wondered if, AFTER I scrapped off all the glossy brown layer of the nut, so I toss it? Or is the black layer underneat also 'nutmeg'. I played it safe and scraped two nuts, completely scrapping off their coating to get the quanity of Nutmeg the recipe called for...

TIA!! :)

--Dommy!

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