Wednesday, October 27, 2010

Chef Sasha's Carrot Cake Recipe and PCOBH Party Pics

I posted this recipe back in September, but after last night's episode of Private Chefs of Beverly Hills, (which we watched as a cast and crew, hence the photos below) I've been getting tons of requests for it, so here it is, once again, my unbeatable Carrot Cake, first published by Welcome Books:

The best part about this cake is it's basically a two-bowl recipe that involves little more than dumping and mixing ingredients but delivers a moist, dense and amazingly delicious final product.

Carrot Cake
Makes 1 three-layer cake or 24 cupcakes

3 cups flour, sifted
2 1/2 cups sugar
1 tablespoon baking soda
1 teaspoon cinnamon
pinch salt
4 eggs
1 1/2 cups vegetable oil
1 teaspoon vanilla extract
2 cups freshly shredded carrots (about 6 carrots)
8 oz. chopped walnuts
1 20 oz. can chopped pineapple
1 cup raisins, plumped in water for 10 minutes
zest and juice of 1 orange

Preheat oven to 350 degrees. Grease three 9-inch round cake pans or 24 muffin tins.
In a large bowl, mix together dry ingredients. Add wet ingredients and stir well to combine.

Pour batter into prepared pans and bake 40-45 minutes for cake, 18-24 minutes for cupcakes.

Cool completely and frost with...

World's Easiest Cream Cheese Frosting
24 oz. cream cheese, room temperature
8 oz. unsalted butter, room temperature
16 oz. powdered sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon (optional)
zest and juice of 1 orange (optional)

Combine all ingredients in a large bowl and beat with a hand mixer until smooth and well blended.

Behold, half that cast of PCoBH, Chef Brian, Chef Stuart and Chef Me, with our fantastic EPs, Bryan and Christie...

My big mug makin' crazy googly eyes on the bar's jumbotron...

Team Awesome (me and Chef Brian), taking a photo with some fans of the show. I didn't realize we had any of those.

1 comment:

  1. HooraY! I saw this episode last night, and I was looking for this. Thanks :)