The level of anticipation for a Mahoney/Corazzini Thanksgiving is epic. You haven't experienced Thanksgiving until you have come to my house: Macy's Day Parade, watching my dad ref a football game, and a spread that legends are made of - I am serious.
An Italian/New England Thanksgiving is no joke. My dad spends days prepping, my mother decorates the house to perfection, and my cousin Arnie brings the all goods: antipasto, homemade ravioli, and cannoli. So I certainly can not skimp on the dessert!
This year I wanted to really wow this die hard Thanksgiving crew with a Twist on a classic: Carrot Cake. I know what you are thinking, but trust me this is not like any Carrot Cake you have had before - it even one best spice cake at the Brooklyn Cupcake Contest!
Carrot Cake
Prep Time: 30 min
In Active Prep Time: 40 min
Yields: 2 9-inch cakes
Carrot Cake
4 Eggs
1/4 Cup Vegetable Oil
2 Cups Sugar
2 tsp Vanilla
2 Cups Flour
2 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
3 cups grates carrots
1 Cup chopped walnuts
1 Cup raisins or finely chopped candied ginger
Directions:
Preheat the oven to 350 degrees. Grease and flour two 9-inch cake pans. In a large bowl, beat together eggs, oil, sugar and vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Fold in carrots, walnuts, and fruit. Bake in oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Cream Cheese Frosting
1 cup butter (cold)
1 cup cream cheese
4 cups confectioners sugar (sifted)
1 tsp vanilla
2-4 Tbsp water OR 2 Tbsp Bourbon
Directions:
In a stand mixer, place the butter, cream cheese, and vanilla and give it a quick mix. Add the confectioners sugar 2 cups at a time and whip for 3-5 minutes until the frosting is creamy and whipped texture. If the frosting is too thick add water or bourbon one tablespoon at a time until you reach desired texture.
An Italian/New England Thanksgiving is no joke. My dad spends days prepping, my mother decorates the house to perfection, and my cousin Arnie brings the all goods: antipasto, homemade ravioli, and cannoli. So I certainly can not skimp on the dessert!
This year I wanted to really wow this die hard Thanksgiving crew with a Twist on a classic: Carrot Cake. I know what you are thinking, but trust me this is not like any Carrot Cake you have had before - it even one best spice cake at the Brooklyn Cupcake Contest!
Carrot Cake
Prep Time: 30 min
In Active Prep Time: 40 min
Yields: 2 9-inch cakes
Carrot Cake
4 Eggs
1/4 Cup Vegetable Oil
2 Cups Sugar
2 tsp Vanilla
2 Cups Flour
2 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
3 cups grates carrots
1 Cup chopped walnuts
1 Cup raisins or finely chopped candied ginger
Directions:
Preheat the oven to 350 degrees. Grease and flour two 9-inch cake pans. In a large bowl, beat together eggs, oil, sugar and vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Fold in carrots, walnuts, and fruit. Bake in oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Cream Cheese Frosting
1 cup butter (cold)
1 cup cream cheese
4 cups confectioners sugar (sifted)
1 tsp vanilla
2-4 Tbsp water OR 2 Tbsp Bourbon
Directions:
In a stand mixer, place the butter, cream cheese, and vanilla and give it a quick mix. Add the confectioners sugar 2 cups at a time and whip for 3-5 minutes until the frosting is creamy and whipped texture. If the frosting is too thick add water or bourbon one tablespoon at a time until you reach desired texture.
0 Comments