Saturday, December 7, 2013

Shallot & Carrot Cake

This is a great carrot cake recipe from the Penzey Spices catalog. The shallot add a subtle sweet flavor.


  • 2 cups flour
  • 2 cups sugar
  • 2 tsp baking soda
  • 2 tsp. baking powder
  • 2 tsp Penzeys cinnamon
  • 1 tsp salt
  • 1 1/2 cups vegetable oil
  • 4 large eggs
  • 3 cups finely grated candy carrots (about a pound)
  • 1/2 cup chopped walnuts
  • 1/2 pound shallots
  • 2 tablespoons butter
  • 8 oz light cream cheese, softened\
  • 1/2 cup butter (1 stick)
  • 1 tablespoon pure vanilla extract
  • 1 pound powdered sugar
  • 1/2 cup chopped pecans
  • Preheat oven to 350F. Grease and flour 2 9-inch round pans and set aside.
  • Saute shallots in 2 tablespoons of butter and cool to room temperature
  • In a large bowl , sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt.  Add the oil and stir until blended.  Add the eggs, carrots, shallots, and walnuts and mix well. Divide the batter between the two pans and bake at 350F for 45 minutes or until a toothpick inserted in the center comes out clean. If you use a 9x13 pan, bake for 60 minutes. Let cool completely before frosting.
  • In a mixing bowl, cream together the cream chees butter until fluffy. Add the vanilla and sugar gradually, and beat until thoroughly blended.  Fold in the pecans. Spread over the cooled cake.
Serves: 12-15

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