Wednesday, October 5, 2011
Pumpkin Carrot Cake with Cream Cheese Frosting and Candied Hazelnuts
This. Is the easiest "fancy" cake you'll ever make. Here's persuasion: I made it while drinking (which is also why there's only one photo...I...forgot to take pix). A lot. With friends who are awesomely distracting. So, if I can do that, you can make it while sober and undistracted. You can find the recipe here.
This. Is also about the best way to usher in Fall. Spicy, pumpkin-y, nutty. So so delicious. Before it's refrigerated (which it will have to be if you don't eat it all in one sitting), the cake is fluffy and light and has a perfect texture (it gets a little more dense BUT STILL DELICIOUS after refrigeration). The frosting is lovely. A little tangy, a little sweet. To tell you the truth I have no idea how much powdered sugar I added, I just kept adding until the consistency looked "right". So. But the best part. The candied hazelnuts. I didn't do them exactly right. Didn't let the sugar boil long enough to dissolve, so it was still a little grainy. And yet still amazing. Spicy and crunchy. And stayed crunchy after refrigeration. Amazingly good. Truly.
TGIP Rating--PCCw/CCF&CH (it's a long name for a recipe, right?!)--KEEPER. I will make this again. And probably often. Maybe even for our Thanksgiving dessert extravaganza. Notes for ME: a half recipe of frosting was perfect for 3-layers; next time do the candied hazelnuts RIGHT. A note for YOU: DO toast your spices. Even if only to make your house smell delicious for two days.
Next up: More pumpkin. Prima has requested Pumpkin Cupcakes with Fudge Frosting for her birthday (12!). So, I'm on the hunt for a good pumpkin cake (not pumpkin carrot) recipe. If you have one, fling it my way. And I want it to be cake-y, not muffin-y.