One step forward…two steps back

Small little set back. Non-graceful me re-injured my foot last night at work. It got caught on something(I think a chair) and OUCH! I was almost back to walking normal and sadly I am close to being back to square one. I’m going to take the time to sit around and organize recipes I have printed off over the years.
So last weekend I went to a much needed girl’s night out. We had a game night with pizza and chips and dips and nice fattening desserts. I brought carrot cake. There were only 6 of us so I only made a single layer and decided to make mini cupcakes out of the left over batter. I used a recipe from Tish Boyle’s the Cake Book. This cake was super moist and it had a nice ginger kick that most carrot cakes do not have(due to the crystallized ginger you throw in). Fun time was had by all, but I once again learned that I have such a dirty mind when playing Pictionary…everything seems phallic to me. :P Well I am hobbling off to organize some recipes.

Solid Gold Carrot Cake

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp fresh nutmeg
4 large eggs
1 cup granulated sugar
1 1/4 cups firmly packed brown sugar
1 cup canola oil
1/2 cup unsalted butter, melted
1/4 cup whole milk
1 TBSP vanilla extract
2 TBSP finely chopped crystallized ginger
3 cups firmly packed shredded carrots
1 cup walnuts, chopped

1. Preheat to 350F. Butter and flour two 9-inch pans or mini muffin pans.
2. Sift together the flour, baking powder, baking soda, spices and salt in a medium bowl. Whisk together and set aside.
3. Beat eggs and sugars together on medium speed until well combined, about 2 minutes. At low speed, add the oil, melted butter, milk, vanilla, and ginger and mix until blended, scraping down the sides of the bowl as necessary. Add the flour mixture in three additions, mixing until just blended. Add the carrots and walnuts and mix until blended. Scrape the batter into the prepared pans, dividing it evenly.
4. Bake cakes for 25-30 minutes until they are dark golden brown. For mini cupcakes, it took 15 minutes.
5. Invert cakes onto racks and cool completely. Frost with your choice of frosting. I used cream cheese frosting…for recipe go here.

 

 

 


 

Comments

  1. I love carrot cake! I haven’t made one in ages, these just jump right out at me and say “take a bite”, but alas I can’t, they look lovely as always!

  2. Ummmm…Carrot Cake….has to be one of the very bestest of the best. Really love it. I also love the stars of icing you created!!

  3. Sorry to hear about your foot misadventure! At least this carrot cake gave some comfort! It looks delicious.

  4. Oh no! I’m sorry about your foot… take it easy.
    Those little cakes look great and a night of Pictionary with the girls sounds even more fun!

  5. Oh NO! You must rest until the food is entirely healed. :)

    These look so delicious!!

  6. oh no! So sad to hear you have been reinjured!! :(

  7. Oh!

    I’m sorry about the setback. You should make yourself another carrot cake. Isn’t Tish the best!

  8. Sorry to hear about your foot, make sure you let it rest. Those carrot cupcakes look so good. Its evil to make me hungry at 10pm at night.

  9. Eek! Am sorry to hear about your foot. But I’m going to start calling you Gracie. :P

    Carrot cake is the ONLY cake I’ll choose over something chocolate 99% of the time. I love your lil minis they are adorable. =)

    Glad you had a good time – we all need a girls night out once in a while!

  10. Totally love your dainty cup-cakes! Please take care Peabody *hug*

  11. sorry to hear about your foot getting worse :( i had a stress fracture in my lower back in october (found out 3 ays after my bday) and wore a brace for 2 months and am still in physical therapy. it wasnt serious but because im a ballet dancer it had a huge impact on my life. but anyway i know how you feel. its like everytime you think your about to be fine something happns and your almost back to where you started… oh well its life and itll get better eventually!! anyway just wanted to say your not alone in you feelings about injuries….. love your blog and feel better
    -katrina

  12. So sorry to hear about your setback :( Hope you feel better soon! Sounds like you had a good cheering up though…girls’ night can do that no? :) And that delicious looking cupcake help I’m sure! Yum!!!

  13. oh no…you really have to take it easy peabody :( . Love the carrot cake though…it looks so irresistably cute and yummy.

  14. my goodness that looks amazing. carrot cake is my absolute favorite. i can’t wait to get going with this one.

    feel better!

  15. Hope you’ve had some recovery now.
    Bodies just don’t heal overnight. I know it’s hard but rushing things just doesn’t work. Take care.

  16. Phallic pictionary sounds like fun! lol

  17. Hi Peabody! Sorry to hear about your foot (again) – ouch! I’m sure the carrot-cake (and your pictionary drawings) were enjoyed by all…

  18. carrot cake cupcakes, awesome. and a night out with the girls… pizza, chips, always awesome. feel better!

  19. Peabody, start to feel better soon, eh?

  20. Carrot Cake is the best! Hope your foot gets better soon! Nothing worse than hobbling around the kitchen!

  21. oh no, not again-that poor foot of yours! Inspite of everything, your carrot cakes turned out very well-this in one of my favorites! Beautiful photo-

  22. that picture is killing me..it looks soooo good!

  23. Hi there!
    I’m so sorry to hear about your foot…its about time to make some steps in the HEALING direction!

    This carrot cake looks deliciously moist! However, I have to confess that my favorite is…my mom’s. Her recipe comes from a famous Philly restaurant, and includes carrots, cinnamon, ginger, vegetable oil, walnuts, and other goodies with a rich filling of coconut, butter, eggs, and sugar and a delicious cream cheese frosting topped with toasted coconut. It’s been my requested birthday cake for years!!

  24. oh peabody, major droooool!!!!

  25. Mmmmm…beautiful! I love carrot cake. I mean I really LOVE carrot cake…if it were a real entity, I’d put it in my will. Yours is gorgeous!

  26. Oh no, I hope you’re up and running by now. I love how your carrot cake looks, I can never get my cream cheese frosting to look like that! It always just kind of melts all over the place. I guess it doesn’t help that I live in a very humid place. I’ll have to try your frosting recipe and see if that works here. :)

  27. I made this today, it was my first time ever making a carrot cake. It was VERY good. Thank you for sharing the recipe.

  28. I’ve used your recipe and made this cake over the weekend (w/some slight variantions) and oh was it delish! Thank you for sharing…the ginger definately adds a distinct flavor to this version. I have to get me that book now:-D

  29. What did you ice them with?

  30. Peabody says:

    @Sue- follow the link that says for the cream cheese frosting recipe go here.

Trackbacks

  1. [...] Happy Birthday Sis! Another mission accomplished…my first carrot cake! I’ve been wanting to make a from scratch carrot cake for a long time now. I finally found a recipe on Peabody’s blog that looked perfect so decided to make it this weekend. Now a lot was depending on this cake being good since I was making it for my little sister’s birthday. She and my mom were up for the weekend so I thought it would be a great time to make this cake. I was a little concerned, not about the recipe, but about my ability to make a wonderful carrot cake and frosting from start to finish. But thankfully, this turned out so great. My sister, mom, and husband loved it! I sent most of the cake home with my mom and sister so they could eat some later and take some to my dad. My dad just called tonight to say it was the best carrot cake he’s ever had. This recipe is a keeper! [...]

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