OMG they have these every so often @ the work cafeteria, & they are WONDERFUL. Soft, moist muffin meat chock full of carrot bits w/ sweet cream cheesy filling in the middle of the base AND the muffin top. SO GOOD. Eff a corn blueberry, eff a bran, and most definitely eff that chocolate chip crap.
― David R. (popshots75`), Tuesday, 29 March 2005 14:47 (twenty-one years ago)
That's something I don't want to think about until I've had my muffin & coffee, thank you very much. Also, the attractiveness of the coworker is key in how I deal w/ this situation going forward (though, no doubt, it's going to be the middle-aged IT guy w/ the 2-foot rattail, the pitstains, the bad posture, and the Milwaukee's Beastbelly rolling the dough, so never mind).
― David R. (popshots75`), Tuesday, 29 March 2005 14:57 (twenty-one years ago)
ten months pass...
here's what alton has to say on the matter:
Ingredients
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
Instructions
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set
aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and
process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the
flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot
mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of
the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until
the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn
the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after
cake has cooled completely.
Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium
just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered
sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups
― dancing chicken (Jody Beth Rosen), Thursday, 2 February 2006 19:04 (twenty years ago)
Another good thing to do with too many carrots: peel and cut the condemned into bite size pieces, boil until just tender, drain completely, add butter and brown sugar and cook for a few minutes to make a glaze, add a good slug of vinegar at the very end (I use Philippine sugarcane vinegar). Instant sweet & sour carrots, better than whatever you thought about having for dessert (unless it's carrot cake).
― truck-patch pixel farmer (my crop froze in the field) (Rock Hardy), Thursday, 2 February 2006 21:05 (twenty years ago)
that TOASTED COCONUT thing is bordering on genius. I like the carrot pudding idea too, sort of like a sweet potato pudding thing.
the thing about carrot cake/muffin is that when you want carrot cake/muffin, nothing else will do. It's not like, ooh, i want chocolate, so i can have a chocolate bar instead of chocolate cake. And finding good carrot cake WITH good cream cheese icing can be a quest. Anyway, in some new year's resolution gone too far, I'm not even eating sugar or wheat right now so this is All Taunt All the Time. I'm going to go make, like, carob soymilk pudding or something.
― rrrobyn (rrrobyn), Thursday, 2 February 2006 21:09 (twenty years ago)