Does anyone have a link to the recipe please?
Can't find a link anywhere but I have the book and will be more than happy to scan it and post it tomorrow night. I have no time to do it tonight, Monique!
Do you love the book?
I had put a halt on recipe books..I just gave so many away..But this one tempts me very much.
I appreciate your scanning:)
I love the book, haven't made anything from it yet, but there is so much to go through, the pictures are amazing, and each recipe looks more delicious than the one before. One especially of a chocolate cake with thick layer of frosting. It's just begging for a glass of ice cold milk to with it. The cheesecake, everything in the book looks good! The pictures are all amazing. I recommend the book very highly.
Here's the recipe, Monique. It sounds great and the picture of it looks fantastic! Looking forward to seeing your pictures of Bill's Big Carrot Cake...
BILLS BIG CARROT CAKE (Baking From My Home To Yours by Dorie Greenspan)
FOR THE CAKE
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon salt
3 cups grated carrots (About 9 carrots; I grate them in a food processor fitted with a shredding blade
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened)
1/2 cup moist, plump raisins (dark or golden) or dried cranberries
2 cups sugar
1 cup canola or safflower oil
4 large eggs
FOR THE FROSTING
8 ounces cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 pound (3 3/4 cups) confectioners' sugar, sifted
1 tablespoon fresh lemon juice or 1/2 teaspoon pure lemon extract
1/2 cup shredded coconut (optional)
Finely chopped toasted nuts and/or toasted shredded coconut, for topping (optional)
GETTING READY: Position the racks to divide the oven into thirds and preheat the 325 degrees F. Butter three 9-x-2-inch round cake pans, flour the insides and tap out the excess. Put two pans on one baking sheet and one on another.
THE CAKE: Whisk together the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.
Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the sugar and oil together on medium speed until smooth. Add the eggs one by one, and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix in the chunky ingredients. Divide the batter among the baking pans.
Bake for 40 to 50 minutes, rotating the pans from top to bottom and front to the midway point, until a thin knife inserted into the centers comes out clean; the cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up. (The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.)
TO MAKE THE FROSTING: Working with the stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
If youÂd like coconut in the filling, scoop out about half of the frosting and stir the coconut into this portion.
TO ASSEMBLE THE CAKE: Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or cover generously with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top side down, and frost with the remainder of the coconut frosting (or more plain frosting). Top with the last layer, right side up, and frost the topÂand the sides, if you wantÂof the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now, while the frosting is soft.
Refrigerate the cake for 30 minutes, just to set the frosting before serving.
MAKES 10 SERVINGS
SERVING: The cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper, overnight. The cake is best served in thick slices at room temperature and while it's good plain, it's best with vanilla ice cream or even some Lemon Curd (page 462) with a little whipped cream folded in.
STORING: Covered, the cake will keep at room temperature for 2 to 3 days. It can also be frozen. Freeze it uncovered, then, when it is firm, wrap air-tight and freeze for up to 2 months; defrost, still wrapped, in the refrigerator overnight.
Dishes Done..Thank you so much! I looked at our Costco today for the book because a friend/caterer had once spied it there..no more:(
Jacques did buy Giada's Everyday Italian ..in French:)
So the journey had it's merits..apart from Lucas tasting some aisle goodies:)
Thank you Thank you.
You're very welcome! Looking forward to hearing how it is!
I will make it as soon as I can..:) Thinking of DD:)
We are out this w/e.. and next weekend the dessert has been requested..But your recipe is printed..stapled..and put in my To Make File:)
In the am..I am making a few mini loaves of the white and brown loaves:) From DG..for clients and friends..
They need it:)
I was hopeing this recipe would get posted! Thanks! I spent way too much time searching for the recipe. I kept running across some really good foodie blogs and kept getting side tracted.... :>)
Just way too much food porn these days, I must have gained 50lbs while reading.
nancy, I did the same thing trying to help Monique out - and did you see that one pic of this cake? ANd then they made a mini tower of it? Beautiful! Thanks for posting it carol.
Stacy that's where I fell in love:) What a great Blog:)
I agree the food blogs just make me want to bake and cook even more..there's only J and I..I think my clients may get lucky.