Carrot cake…a journey in search of perfection

I am puzzled. I have been infatuated with making carrot cake for the last few weeks and after my very successful carrot pineapple cake, I wanted to make simple carrot cake muffins. I chose a recipe I found online that had 4.5 stars, which usually works, and YUCK! They were oily, they looked yucky and they tasted worse. My daughter somehow managed to swallow the one I reluctantly gave her this morning (bad mama) but I had to redo them.

I decided to checkout Paula Deen’s recipe for carrot cake; the lady has yet to fail me. I used the following recipe and I am happy to say they are a million times better than the ones I threw out this afternoon. Yet; they are still not what I was looking for. My favorite part of Paula’s recipe is the crushed pecans. My least favorite is the oiliness. I will work on this carrot cake obsession of mine until I get just the right mix of ingredients for that perfectly sumptuous spicy carrot cake I have been dreaming of; a slice that does not need the cream cheese icing to bring you to your knees.

If anyone has any divinely delicious family recipe for carrot cake, preferably involving butter as opposed to oil, please let me know.

Ingredients

  • 2 cups of flour, plus more for pans
  • 2 cups of sugar
  • 2 tsps of baking soda
  • 2 tsps of ground cinnamon**I would make it 3 for this quantity of flour
  • 1 tsp of salt
  • 4 eggs
  • 1 & 1/2 cups of vegetable oil**bet you they would be just fine with 1 cup and maybe ½ cup of apple sauce
  • 3 cups of grated carrots
  • 1 1/2 cups of chopped pecans** I only used ½ a cup

Directions

Preheat oven to 350 degrees

Line a muffin tray with paper liners (14)

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Whisk well until combined; the mix is stiff. Add carrots and pecans.

Bake for approximately 35 minutes.

SOURCE: Food Network

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