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Adapted from a cookbook called "Vintage Cakes" of Baker & Spice in Portland, Oregon.

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.

Ingredients
350F, two 9x2-inch round cakes, 24 cupcakes
1) 1 cup (5oz) all-purpose flour
1) 1 cup (4¾oz) whole wheat pastry flour
1) 1½ tsp. baking powder
1) ½ tsp. baking soda
1) ½ tsp. salt
1) 1 tsp. ground cinnamon
1) 1 tsp. ground ginger
1) ¼ tsp. ground nutmeg
2) 1½ cup (10.5oz) granulated sugar
2) ½ cup (3.75oz) firmly packed brown sugar
2) ¾ cup canola oil
3) 4 large eggs, room temp
4) 1 lb (~3cups) peeled and finely grated carrots
5) ½ cup buttermilk, room temp
6) ½ cup chopped walnuts, untoasted
7) ½ cup (2oz) dried currants

Combine (1) set aside.

Beat (2) then add eggs one at at time until just combined. Med-high for 3min. Add (4) mix until combined.

Set to stir and add dry ingredients (1) in three portions alternating with buttermilk (5) end with flour.

Fold in nuts (6)

Divide batter into two 9-inch round pans and sprinkle currants (7) evenly over batter.

Bake at 350F for 35-40minutes

Cupcakes bake at 350F for 25minutes

Ingredients
350F, two 9x13
1) 9.4 oz all-purpose flour
1) 8.9 oz whole wheat pastry flour
1) 2+½+¼ tsp. baking powder
1) 1 tsp. baking soda
1) 1 tsp. salt
1) 2 tsp. ground cinnamon
1) 2 tsp. ground ginger
1) ½ tsp. ground nutmeg
2) 19.6 oz granulated sugar
2) 7 oz brown sugar
2) 307 g (1.4 cup) canola oil
3) 7 large eggs, room temp
4) 1.87 lb peeled and finely grated carrots
5) 467 mL buttermilk, room temp
6) 1 cup chopped walnuts, untoasted
7) 1 cup (3.7oz) dried currants, divided

Combine (1) set aside.

Beat (2) then add eggs one at at time until just combined. Med-high for 3min. Add (4) mix until combined.

Set to stir and add dry ingredients (1) in three portions alternating with buttermilk (5) end with flour.

Fold in nuts (6)

Divide batter into two 9x13 cake pans and sprinkle currants (7) evenly over batter.

Bake at 350F for 40minutes

Ingredients
makes 1½ cup (perfect for 18 cupcakes); 9x13 top only
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.