Wednesday, July 13, 2011

Carrot Cake

For the past few days I have been living with the air conditioning blasting at non-stop. This 100 plus degree heat makes me miss the below zero freezing weather. Yes, I actually miss that ice and snow slush.

I mentioned before that I need to practice food photography. You see, taking picture of flowers is easy because the flowers themselves already have vibrant colors (i.e. they are beautiful the way they are) but capturing something delicious is hard. How to you show that something is tasty and when you see the pictures you want to say "Yumm-Ooo! I want to make that!"?

Last night I made a carrot cake with cream cheese frosting. Let me tell ya, taking pictures while making the cake really calls for multitasking.

1. Mix flour, cinnamon, ginger, salt, and baking powder together.

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2. You need two cups of shredded carrots.

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3. Place butter, brown sugar, and granulated sugar in a large bowl and beat with a mixer until combined. Then beat in one egg at a time.

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4. Mix it real good and then add in vanilla.

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5. Stir in carrots, flour, and buttermilk alternatively. Meanwhile, take lots of good pictures of it. I could use a stand-up mixer.

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6. Spread the cake batter in a 13x9 size pan. Bake it at 350 for 25 minutes.

7. Time for the cream cheese frosting. Combine softened butter, cream cheese, vanilla, and salt. Gradually mix in powdered sugar.

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8. Take a finger and run it through the frosting. Lick the finger and say "Yummmm-OooooO!"

9. Let cake cool before frosting it.

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10. Cut yourself a large slice of the cake. Enjoy.

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Carrot Cake with Cream Cheese Frosting
2 1/4 cups of all purpose flour
2 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups grated carrots
1 cup granulated sugar
1/2 cup packed brown sugar
6 tablespoons butter, softened
3 large eggs, room temperature
1 teaspoon vanilla extract
1/2 butter milk, room temperature

1 block cream cheese, 8 ounces
2 tablespoon butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3 cups powdered sugar
1/2 cup chopped pecans, optional

I hope my food photos make you say "Yummm-Ooooooo". If not, I am still working on it.

f/5.3, 1/50, ISO 1600, +0.3EV

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