Skip to main content

Opa's Carrot Cake

Opa is learning to cook. As in real cooking not just fried meat and potatoes. In the past year he's made perfected Opa's Goulash (oh, so fantastic), stew, and now Opa's Carrot Cake. I myself am a take it or leave it on carrot cake, the teen counterpart loves all things sugar, but the third counterpart absolutely loves it. So much so, he specifically requests it every time Opa's is visited.  Not having time to make it on this visit, I volunteered.

Opa follows the All Recipes Magazine version of Awesome Carrot Cake which is slightly different than the Awesome Carrot Cake recipe found on the All Recipe website. Differences between the two are just a simple substitution of applesauce for vegetable oil but I find the final results makes a huge difference in taste.

Modifications Made:
Not big on exact carrot measurements, enough carrots were grated that a 2 cup Pyrex glass measuring cup was filled.

Made on whim, it was discovered too late my can of pineapple was diced not crushed. To solve 1 cup of diced pineapple was pureed in the blender. Not having a can of crushed to compare, I cannot attest to the consistency of my final product. What I can say is there were no pineapple chunks in the cake batter when mixed.

Instructions in the magazine call for 1/2 cup applesauce and 1/4 vegetable oil. Instructions on the website call for 3/4 cup of vegetable oil only. Having been made both ways, the applesauce substitution is a must.

Cream cheese frosting was omitted.

Scaled for Likeness: Great
Don't get me wrong, I love sweets as much as the next person but I find my level of tolerance for sweet items is WAY less than most. This low level tolerance is the reason I have a take it or leave attitude with carrot cake. Most of the time, the cake is too sweet to eat alone, much less when it is covered in cream cheese frosting.

Not this cake. If I hadn't made the cake myself, I would argue there was not that much sugar in this cake. The ratio of natural sugars found in the carrots, pineapple, and applesauce mixed with the white sugar is a perfect blend. 

Using applesauce for part of the vegetable oil reduces the oily texture and sticky topping known to occur after the cake rests for a day or two. It remains moist while holding it shape. In fact, the table counterparts and Opa could be seen eating squares of cake without a plate or napkin or anything for crumb collection. The next time this cake is made, a small portion of cream cheese frosting will be made and tested.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi

Parker Potato Folds

Last weeks Should Have Bread Rolls  sent me on a mission. A mission for smooth in texture, puffy with some weight, slight chewy dinner rolls. What I found when searching for dinner rolls was a recipe for lemon bread pudding staring Parker House rolls as the base. Never have I eaten, seen, heard about Parker House rolls. Apparently, Parker House rolls have a cult following.  After reading several sites noting slight differences in ingredients, King Arthur Baking recipe was used because it contained potato flakes and came with a great step by step photo blog. Dinner rolls for dinner and dinner rolls for dessert tomorrow. Perfect, perfect. Modifications Made: None.  Bread making skills are still lacking. Scaled for Likability: Good One day bread will be produced at this table that is county blue fair award winning.  Until then, lots of dense, under or over risen, too chewy, lacking fluffy bread and bread rolls will be consumed.  These Parker House rolls were very tasty just not made corr