Raw, adjective: 1. uncooked, as articles of food: a raw carrot.



Bundt Cake Saturday!

Morning: wet
Mood: shredded
Music: Nick Drake

Good morning.  And what a morning.  Wet and chilly and wintery.  They're still talking about water rationing around here once summer hits, but for now, we're finally out of that strange springtime blast and getting the wetness we need.  When it's this humid outside, the air at the yoga studio is like a tropical rainforest, thick and heavy and juicy.  You sweat out all your bodily fluids.  I can't wait to go in a few minutes.

Anyway, wow - busy week.  Obama and ballgowns and inaugural parades (with the UD marching band!) and an amazing first 3 days in office and the repeal of the global gag rule and work and life and lots going on.  Didn't even think about a recipe till yesterday, so this morning you get a classic no-brainer, one that everyone loves and yet I surprisingly still haven't (to this point) made.  Thanks to Derek's cookbook again for providing this particular version.  Let's get on with a 

CARROT SPICE BUNDT CAKE

Mmm, delish.  One of my favorites, one of many peoples' favorites.  This recipe adds a few nice touches that should make it good and moist.  

INGREDIENTS

1 pkg spiced cake mix
1 pkg instant vanilla pudding
4 eggs
1 cup apple cinnamon yogurt (I used vanilla)
1/2 cup vegetable oil
1/2 cup water
1/2 teas vanilla extract
1/2 teas ginger
1/2 teas cinnamon
1/2 cup raisins
1/2 cup chopped walnuts
1 cup shredded carrots

Preheat oven to 350 degrees and grease and flour your bundt.  In a large bowl, combine cake mix, pudding, eggs, yogurt, oil, water, vanilla, ginger and cinnamon.  Beat for two minutes at medium speed.  Add raisins, walnuts and carrots and stir until just mixed.  Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick comes out clean.  Cool for 10 minutes and then invert onto a wire rack for cooling.

I've had good success with adding pineapple to carrot cakes in the past, but wasn't feeling it this morning; the raisins and walnuts will do.  Don't make the mistake of buying baby carrots instead of the large ones, though; I did that myself and nearly shredded my fingers off trying to shred those stubby little things.

We'll do the obvious cream cheese frosting and sprinkle a few chopped (and toasted) walnuts on top, as well.  Easy, popular, warm comfort food.  Great for a wet and drippy January day.  And a little beta-carotene, as well.

Cheers.

(And that's Rothko, 1956, above, of course.)

Comments

Mariah said…
I would fly to SF to devour that cake. Most favorite ever, YUM!

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