Pretty Delicious

A Simply Lovely Life

Well, I am looking forward to a wonderful propane stove, that is making it's way, out of my very dear friend, Kelly's big barn, and on over to my house, most likely, tomorrow. Taking up my cause in true loving friendship, Kelly, in advance of the stove, actually very kindly dropped by a great big ole electric roasting pan.

I hadn't even known that such a thing existed, really, and not having baked in a good while, was just thrilled at the prospect of giving baking in this roasting pan a whirl. So, we mixed up enough carrot cake batter for a double layer cake, poured it into the pans, and popped it into the roaster. We all (everyone gathered 'round) truly marveled that the pans actually fit in side-by-side without any finagling. But, the real thrill came when I lifted that great big lid off at the appointed time and saw the sweet success of those perfectly golden-browned delacies gazing back up and out at me. Quite honestly, it took me about 40 years back to my happy childhood days with my Easy Bake Oven, stirring up that very same excitement that I felt, as I'd watch those tiny cakes, cookies and pretzels go in one end and emerge out the other, magically baked to perfection, by the heat of a lightbulb (of course I was blissfully oblivious to the lightbulb bit, and only very finely tuned in to the seemingly magic of the whole affair :o). So, for those of you that were likewise blessed to spend hours baking away with your Easy Bake, I don't have to tell you what joy was mine, actually baking a cake in a nifty (new-fangled, to me) mini oven, that was so sweetly delivered right to my door.



For today we just used the simple straightforward carrot cake recipe, passed along to us by our good old friend, Betty Crocker (with just a couple of changes). You can use any carrot cake recipe that you like, but for here, I'll go ahead and share Betty's. Joseph is actually the chief baker in our family, and he has a favorite recipe that he uses, that we all especially love, but, he was out and about and we were on our own, not knowing where his recipe was tucked away. So, for the less gifted bakers in the family, Betty to the rescue. If anyone has a real winner favorite and you want to share it on your blog and tell us about it, that would be just great too. Same goes for cream cheese frosting.

~~Carrot Cake

1 1/2 cups sugar
1 cup of melted butter
3 eggs
2 cups of flour (freshly milled pastry flour is best)
1 1/2 teaspoons of cinnamon
1 teaspoon of baking soda
1 teaspoon vanilla
1/2 teaspoon of salt
1/4 teaspoon of ground nutmeg
3 cups of shredded carrots (about 5 medium)
1 cup of coarsely chopped nuts (optional)

Heat oven to 350 degrees. Butter and flour 2 round cake pans. Mix sugar, oil, and eggs in large bowl until well blended; we beat it by hand. Stir in remaining ingredients except carrots and nuts; blend all together well. Stir in carrots and nuts Pour into your buttered and floured cake pans. Bake about 35-45 minutes, or it's risen nicely and is just golden. Check the center by inserting a knife in the middle. It's fully cooked when the knife comes out clean. Try not to over bake. You do want nice moist cakes. Keep a close eye on them in the end so they come out just right.

Here's the retrieved favorite carrot cake recipe. You can try either one. We especially like the moistness of this one, with the pineapple added. I see Kimberly very sweetly volunteered to share her recipe on her blog soon, too. So, we can all be on the lookout for that. It sounds absolutely wonderful, too.

~~Family Favorite Carrot Cake

Heat your oven to 350 degrees

2 cups of flour (freshly-milled pastry flour is best if possible)

2 cups of sugar (you can use 1/2 white and 1/2 brown if you like--we often do)

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

3 eggs (at room temperature, best)

1 1/2 cups melted butter

2 cups grated carrots (about 4 or--some grate their carrot finely, we don't)

2 teaspoons vanilla 

1  8 ounce can of crushed pineapple--well drained

1 cup shredded coconut

1 cup chopped walnuts or nuts of your choice--optional. We really like nuts, so we are sure to add them in if we have them. You do whatever your family would most enjoy.

Measure all of your dry ingredients into a bowl and stir well to blend.  Crack your eggs into a bowl and lightly beat. Next combine the lightly beaten eggs, butter, grated carrot and vanilla and beat them (we ususally just beat by hand) until they are nicely blended. Then add in the pineapple, shredded coconut and nuts (if you choose to add them) and give it all a good stirring.

Lastly, you'll pour your batter into 2 buttered and floured round cake pans, or 1-- 9x13 rectangular baking pan, or heart shaped pans, or bundt pans, or a whole bunch of little heart or round shaped pans for the children (you can get these at kitchen stores and often many large craft shops, like A. C. Moore, etc.........whatever suits your particular fancy.

My children **love** to each make their own little cakes in their small child-sized cake pans. We nearly always make up extra batter and frosting, so that the little ones can use some to make their own cakes. Mine will be making their little cakes, this morning, so I'll try and add photos of those, later, today.

Bake the regular-sized rounds for about 35-45 minutes, and the rectangular 9x13 for about 50-60 minutes or so. The little ones cook up in not time, keep a close eye on them for about 10-15 minutes. You want the tops to be nicely golden browned and a knife or wooden toothpick inserted in the center to come out clean. Always watch you cakes closely dutring those final minutes of baking, so you catch them at the just right point of doneness. Try not to over bake. You want your cake to be nice and moist.

Another word about the little cake pans. I have used them throughout all of the children's childhood and they have been a priceless investment.

Remember that the more you include your children in the happy things of home, making the simplest things a delight, the more they'll flourish and come to see how very capable they are of doing just about any and everything, and with much joy and satisfaction. Allowing your children to spend many pleasant, moments, hours and days occupied creating alongside you, will eliminate many, many, many of your child training troubles--I can't stress this enough. Contentment and joyfullness will overflow and It will cause their little hearts to sing with precious sweet attitudes. Treat them like the best of friends, enjoy them, let them make messes and clean up alongside you, with smiles and songs and stories about when you were little, and when they were born and they were little/r, etc......Share your heart and your life, with your precious children, amidst the daily day-to-day, and you will all be so very blessed. The most important thing in mothering is to capture and keep hold of your precious children's hearts. You do this by being lovingly firm, yes, but so much is accomplished effortlessly by being their very, very, best and most kind, caring, loving, and FUN friend.

After your cakes are done, plan something special for when papa gets home......music, candles, a song or two for the children to sing, while you strum the guitar, and sing along, some cards they made with glue sticks and construction paper, magazine photos and markers. Let them juice lemons and make lemonade. The next day, while they're good and inspired gather them together to sew up the simplest of aprons for themselves, to wear while they are cutting up veggies with a butter knife on the cutting board---for supper's salad.

Praise them, praise them, praise them, and sincerely thank them for all their sweet little-person-helpfulness, letting them know that you couldn't have done it without them. If you can--give Papa a head's up call at work, so he can ready himself on the way home, for the loving reception that awaits him at home, and be ready to receive it with gasps of delight, smiles,hugs and kisses. Take time to take joy--each and every day. It's the very best way, and the rewards are immeasureable.

Kimberly is planning to share her favorite carrot cake recipe on her lovely blog, soon, too--so we can all be looking forward to that--it sounds wondeful! Thanks so much, Kimberly :o)

Okay now, when your cakes are nicely done....................

Let them settle for a short bit and then run your knife around the outside edge of the pan and give your pan a little drop on the cutting board, to jostle it sufficiently from the pan, so that you can put a plate over it, flip it over and pop your cake right on out.

While your cake is sitting aside on your plate or a cooling rack, turn your attention to your cream cheese frosting, that you'll use to frost your lovely cooled cakes.

~~Cream Cheese Frosting

1 cup of softened butter
1 8 ounce package of cream cheese, softened
2 teaspoons of vanilla
4 cups of sifted confectioner's sugar

Cream together butter and cream cheese, and stir in vanilla

Add confectioner's sugar a little at a time, beating well until blended.

Frost your cake.

Then, if you'd like to decorate your cake with lovely carrot roses with (and for) your children.

You'll also need
a few cups of crushed nuts for decorating the cake
a bowl full of carrot ribbons
and a bunch of small mint leaves
For adorning the top of the cake

Peel about 5 carrots and then, using your veggie peeler, peel long continuous ribbons off of each side, gather up as many as you can in a bowl.

Meanwhile, while your peeling, have a medium sized saucepan about half full of water, with about 1/4 cup of sugar added to it, boiling on the stove. After you've finished peeling your carrot ribbons, scoop them up by the handfuls and pop them into the boiling sugar water, for about 4 to 5 minutes or so--this length will vary a bit, depending upon the thickness of your carrot ribbons. You don't want them to be fully cooked, or they'll break off when you try to twirl them into roses, but cooked just enough to be pliable.

Set your carrots aside for a moment if you decide that you'd like to garnish the sides and outer ring of the top of your cake with either toasted shredded coconut (just quickly toasted 'til brown in your oven), or with chopped walnuts. This time around we used chopped walnuts but we've oftentimes used toasted coconut, too. Both are delicious, or you can forgo either. Whatever your family would most enjoy. You could even do half and half, or half one and half nothing.

In order to get the toasted coconut or the chopped walnuts on nicely and be able to rescue whatever doesn't cling to the sides, I place a bowl that allows the amount of margin or framing I want, gently over the top of the cake, and then place the entire cake on it's plate inside of a larger container with sides, to catch everything that falls off so that I can tuck it back in a container to use for something else another time.

Once you've got your framework in place, or if chosen to forgo it, you're ready to settle in to making your carrot roses. If you've never done it before, it can be a bit tricky. The children and I love making them, and the key is not to insist on perfection. Your children will think they are absolutely beautiful, even if they are not all matched in size or perfectly wrapped. The roses are edible and they will be especially delightful to your children.

Okay, so here's an idea of how you go about making them. As I said, you'll get a feel for it after you've made a few. We have lots of fun making them, and even if they're not perfect, they're beautiful. Especially to the children.

Fold over the edge of a long ribbon a couple of times.

Then as you continue to roll--about the third round or so, fold your ribbon over backwards and continue wrapping. You form the petals by the fold backwards.

About every other round or so, fold your ribbon backwards again and continue on your way around. You have to hold it fairly securely in your fingertips and you kind of shape it as you go along. Each rose is unique. The inside of the rose will begin to pop up and push out, which is what gives it it's loveliness, but don't let it unfurl too far, or it will completely unravel..........then you get to begin all over again, which you may have to do a few times in the beginning--but don't lose heart, just give it another whirl :o)

It's really not difficult at all, and you'll be so pleased by even your/s and your children's very beginning results.

Once your rose is rolled out between your finger tips, take it and gently tuck it into your frosting, which will then hold it securely. You can arrange the roses in any design that you like, covering as little or as much of the top of your layer cake as you you think looks nice. We've gone from covering the the entire top, to just barely lacing the outer edge. When your roses are all happily situated then you can take small mint leaves--again be entirely free to be creative in what type of leaves you use, based on what type of leaves you have available to you (or your good neighbors),and snug them in, here and there around your roses.

Make sure that you let the children help you frost the cake and lick the spoons, praise them to the sky for their superb artistry in adorning their cake with their lovely carrot roses, and then be sure and take photos of them proudly around it, before Papa comes home, dinner is done, and you delightedly slice into it and gobble it up.

I just wanted to say, that I enjoy each one of you so much. You are the very sweetest of neighbors, and I look forward to your kind and thoughtful sharing, each day. I smile, laugh, and sometimes cry, as I read your precious comments and emails. Thank-you for sharing your lives, and your hearts, with me, and with everyone else that comes by. I count it such a privilege, and know it's such a blessing for countless others as well. Truly, thank-you.

And, I will close by saying that in the end, Kelly also blessed me with the *gift* of this amazing easy bake roaster, in addition *to* that wonderful propane stove she's digging out of her barn for me! How's that for the icing on the cake??!? :o)

I hope your day was beautiful.
Lovingly, Jewels

P.S. If you decide to give it a try, be sure and share your special creation with us all if you can, okay :o) I'd just love to see yours if at any point you decide to make one. I'm sure everyone else would, too.

Comments

[Stephanie]

Oh, that cake looks so pretty and yummy! :) Stephanie

[Lisa]

Yummy, yummy! I just love carrot cake. What an amazing little trick with the carrot ribbons! We'll definitely give it a try.
Many Blessings,
Lisa in NJ

[Kimberly]

I love carrot cake! I have an incredible recipe that I'll post tomorrow. It's three layers full of carrots, nuts, coconut, raisins, and more.

It's a lot for just us, so it's usually a company/group event dessert. The last time I made it though, I only frosted one layer and froze the other two. Then, later when we wanted more I defrosted another layer and made some fresh frosting.

This is reminding me that there is still a layer in the freezer...Hmmm...I may have to go get that for the posting. Really. Not because it suddenly sounds good, but all for the sake of the blog. Hee hee!

I absolutely LOVE LOVE LOVE the carrot roses!!! I thought the rose part was frosting in the first picture with really mint leaves. What a fun idea! I'll have to make some for garnishes for other dishes as well. Would they be cute on a platter of roast and potatoes for Sunday supper?

Sigh. I love visiting here. Ok, time to get back to work.

[clarice]

I love these roses Jewel. I can candied carrots but never made the cake. We will have to try it. I think this would be prefect for children because I would not want them all to be prefect !!! Love Clarice

[kelly]

Jewels,
I recommend one of these roasters to everyone. They are great second ovens, when you have a holiday or extra people. Use them like a big crockpot for large gatherings, like home church or potlucks. They travel well in the car and keep food warm while traveling. They're great slow roasters, right now I have beans, tomatoes, onion , garlic and homemade chicken stock cooking overnight in mine for the mid-day meal tomorrow. I also think they help keep a regular oven out of trouble because you can slow cook, which is hard on the elements of an electric or gas stove, tends to burn them out. But this roaster, I got my new one at Sam's on closeout today for $19, will last for years. Sometimes the lids get a little out of shape, just put a heavy cast iron pan on top to keep the weight on it and keep a tight seal. the cake looks great, we're inspired over here :) KellyRae

[Gumbo Lily]

Beautiful carrot cake, and one of my favorites! Thank you for the tips on how to make carrot roses.
Sweet!
Jody

[Kathy]

Ooh, I just love carrot cake, and yours looks absolutely delicious! Those carrot roses are so pretty. My dd, Mary, wants to try them soon.
What a blessing you have in your dear friend Kelly! I had never heard of baking a cake in an electric roaster before. And oh, the days of the Easy Bake Oven. I remember them well! The new ones just aren't the same.
Thanks for sharing your baking day with us, and I look forward to hearing about the arrival of your stove.

[regina barnett]

YUM, THE CAKE LOOKS YUMMING, AND VERY PRETTY. I DO LOVE CARRET CAKE. I THINK I'LL TRY AND MAKE THIS FOR MYSELF. THANKS FOR POSTING THE RECIPE. THANKS AGAIN AND GOD BLESS.

[Regina Clare Jane]

That's about the most beautifulrest cake I have ever seen! I wouldn't want to eat it accept that I know it would be just as delicious as it is beautiful!
I thought the little carrot roses were made out of icing, too! Pretty neat trick there!
And what wonderful people there are out there that the Good Lord chooses to send our way! A big thanks to Kelly for the little "easy bake oven" that allowed us to see this beautiful creation!
xo

[Carrie]

Dear Jewels,
That is just so sweet! Our children will have a great time doing the carrot roses!
And oh how the Papa (or in our case dear Chef) is just so blessed to see his family loving on him when he gets home! Love, Carrie on the Meadow.

[Lori]

Your blog is so sweet. I kind of stumbled onto it about a week ago and have been visiting ever since. My oldest daughter is 9 and we just look through it and talk about how sweet you and your family are. What a blessing this is. We look to see everyday if you've posted anything else. We love all the pretty things you and your girls sew. I try and sew for my three girls too. The carrot cake is beautiful. You're definitely a mother I can look up to even though I only "know" you through this blog. You seem like a very sweet, Godly mother who loves her family very much. Blessings, Lori

[Katherine]

Just beautiful!!
:)Kat

[Katie]

What fun!!! I love that Joseph is the baker in your house----with three boys (so far) I hope that one of them takes to the kitchen to help me out!!

I will have to show this to my younger sister tomorrow---she loves to make delicious AND beautiful things!!

[Cheryl (Copper's Wife)]

Oh, how lovely those carrot roses are! That's something I've never seen before, and it is a neat trick! Thanks for sharing!

We use our roaster oven plugged in in our garage all summer to help keep the house cool. We have wonderful success with everything from roasts and casseroles to quick breads, cookies, etc. It's a great tool!

[Tami]

My dear husband loves carrot cake and requests it every birthday. I would love to try a new recipe. I should make one just because. (My husband thanks you in advance).
BTW, I started reading my library copy of "Mitten Strings" and I am so blessed by it already. Thank you for all you do to encourage all of us out here in blogland. Blessings, Tami

[Tina Michelle]

what a beautifully yummy looking cake! wow! what fun!
what a blessing too that your friend brought over the cooker and will be bringing a stove.! how wonderful.
I know you had mentioned that yours was broken.
So it is always so very nice to have a friend that sees the need and has the means to bless you.
I will have to try the cake recipe on a day when I'm not all "caked out" ..ha..as today was my littlest ones birthday...and we had cake and icecream here this evening.
But the cake shown here looks lovely and I really like the idea of the candied carrot roses.
have a lovely day tomorrow dear friend!
hugs to you,God bless you and yours!
Tina

[Sommer]

Wow! What a pretty cake! I'm not really a carrot cake person...but this could turn me:-) I especially love the carrot roses...so sweet!

Blessed night to you, dear friend!

Lots of love,
Sommer

[dorothy]

Yummy, thank you for sharing those delicious pictures. I love the roses. Now if only you could have shared a piece with all of us too. Your post also reminded me that I have one of those big ovens packed away........it would be a cool alternative to using my big oven on these hot summer days. Thanks..........
dorothy in bc by the sea

[Kristi]

Wow, that is the most beautiful carrot cake I've ever seen! And I would blow the socks off of my family if I ever made it, as I've *never* made anything pretty or fancy like that, *LOL*. I absolutely adore carrot cake, thanks so much for the tutorial! I think I'll try it, just to see the shock and delight on my sweet husband's face. I guess one of the (few) drawbacks of having such a mellow husband is that he requires so very little, which makes it hard to motivate myself. Hope you have a blessed and restful evening.

[little jenny wren]

Very pretty and you are very tricky to make those carrot flowers. My children don't like carrot cake but Stephen and I do, so all the more for us I guess. I've decorated with marzipan carrots but not your sweet carrot flowers.And I just adore cream cheese frosting, yum yum yummo.

[Naomi Michelle]

What a possitively beautiful cake! I'll bet it was simply delicious too...I never would have thought you could do that with sliced carrots...guess I don't just don't do enough cooking/baking, I'm more of a seamstress then a chef...:)
~Naomi~

[Melissa in WA]

Jewels,
The cake sounds wonderful and I can't wait to try it. Your blog is such a blessing to me and very inspiring to me as well. My whole heart and attitude towards my three little lovies has changed over the past few weeks since I have been reading your kind and loving entries. Thank you and God bless. Love, melissa

[mumintroll]

I love carrot cake! And the roses are so lovely.
Thank you for the recipe!!
love Bettina

[Colleen]

Jewels,

Your un-frosted cakes look almost as pretty as your frosted one. I love the way the beautiful little carrot gems are peeking out from their bed. It's been a while since I've made a carrot cake, but I don't remember my carrots looking so orange and colorful as yours do - is there something special you do to keep them looking so fresh and pretty in the baked cake?

Today, I made your Chocolate Brownie Torte for my daughters 14th birthday. We are hosting her a party tomorrow so I tripled the recipe to fit into one 16x4 inch round. Then instead of adding butter to the chocolate for the frosting I just melted the chocolate chips in a double boiler and frosted the cake rather than drizzling it over the cake (which I do frequently with other recipes), once it cools it will harden up some. It has turned out very pretty so far - I just need to top it with the whipping cream, almond slivers and chocolate shavings, which I will do tomorrow closer to the party hour. We have been really big chocolate fans lately, thank you so much for sharing the recipe.

Blessings, Colleen

[Kay]

That looks wonderful.. I will definitely try carrot roses! You have brought a bit of summer to a cold grey New Zealand day. Thank you Jewels