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Adapted from a cookbook called "Miette" namesake of the pastry shop in San Francisco who publish it.

The conversion formula for round cake: (radius) want to use divide it by recipe pan (ex. (4.5 x 4.5) ÷ (4 x 4) = 20.25/16 = 1.2656 use this number to multiply your ingredients.

350F, standard muffin, 7-inch round cake, 5-inch loaves
1) 1 cup (5oz) all-purpose flour
1) 1 tsp. baking soda
1) 1 tsp. baking powder
1) 1 tsp. ground cinnamon
1) ½ tsp. salt
2) 2 large eggs, room temp.
2) 1 cup (7oz) sugar
3) ¾ cup vegetable oil
4) 1 cup (8oz) peeled & finely shredded carrots
4) ½ cup (2.5oz) dried currants
4) ½ cup (2oz) walnut pieces, toasted
(use dry pan to toast 5 minutes)
4) ½ cup (1.5oz) shredded unsweetened coconut flakes

Combine (1) set aside.

Combine (4) set aside.

Beat (2) at med speed 2min. Reduce to low speed drizzle in oil (3) on the side of the bowl, high speed for 1min.

Mix in dry ingredients (1) in three additions, med speed 2min.

Add (4)

Pour into pans. Bake at 350F

◊ small 5-inch loaves 20-25minutes

◊◊ 7-inch round cake 40-45minutes

◊◊◊ cupcakes, standard muffin 2/3 full (use ¼ cup to drop batter) 20-25minutes.

makes 1½ cup (perfect for 18 cupcakes)
5) 250g cream cheese
6) 2.5oz unsalted butter, room temp.
6) ½ cup (2.8oz) powdered sugar

Beat (6) until smooth and glossy.

Add cream cheese (5) mix thoroughly

Use immediately or refrigerate (cold frosting - beat smooth 2-3min before using)

Refrigerate up to 2 weeks. No freezing.

Use 2D decorating tip.