Spring~ New Beginnings

   It’s official!  Spring has arrived and with that many new beginnings.   To top it off, it’s Mother’s Day today, so in honour of my mom, who has been a great teacher in my life in all things sweet, I have decided to launch Sweet Revelations today.  I am passionate about scratch baking and will regularly post some of my best work (along with recipes for you to try of course!) .     Today my husband and I had both of our fab moms over for tea and we served one of the best carrot cakes I have ever made~ if I do say so myself!  So simple, with an amazing maple syrup and cream cheese icing.

  Enjoy the beauty of the new season.

Single Layer Carrot Cake

Adapted from The Kitchen Sink

Oven 325

1/2 cup toasted pecans- finely chopped

1 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp kosher salt

1/2 tsp cinnamon

1/2 cup vegetable oil

1/4 cup buttermilk *

1 tsp vanilla extract

2 large eggs- room temperature

1 cup sugar

2 cups carrots coarsely shredded

Butter and flour one 9-inch cake pan.  Line the bottom with parchment paper.

In a stand mixer, using the paddle attachment, beat the eggs and sugar until pale (approx 3 mins).  Beat in the oil, milk and vanilla.  In a separate bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.   Mix the dry ingredients into the wet ingredients just until moistened.  Stir in the carrots and pecans.

Bake for 1 hour until toothpick inserted comes out clean.  Let the cake cool in pan for 10 minutes then unmold on to a wire rack to cool completely.

* to make buttermilk/sour milk place 1 tbsp of lemon juice in a glass measuring cup.  Pour in enough milk to equal one cup.  Let the milk sit for 5 minutes.

Maple Cream Cheese Frosting

Adapted from The Kitchen Sink

1 pkg (250 g) cream cheese – room temperature

1/4 cup unsalted butter- room temperature

1 cup icing sugar

2 tbsp pure maple syrup

In a stand mixer, using the paddle attachment, beat the cream cheese and butter until fluffy.  Add icing sugar and mix until well blended.  Mix in maple syrup.   Icing may need to be chilled for a few minutes to be firm enough to spread.

Before serving, drizzle each piece with pure maple syrup.

2 Comments

Filed under Cake

2 responses to “Spring~ New Beginnings

  1. Jean Burson

    Renee – your cake was undescribably delicious, so was your other loaf.
    Thanks for the recipe.
    Jean

  2. RJ

    Can you post your recipie for pork chops and mushroom rice? I hear its fantastic!!!!!

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