Last night the Saint Margaret’s Saturday Evening service said goodbye to the Petkau’s, who have been part of the Saturday service off and on for several years. Josh Petkau is headed out to the Diocese of Quebec where he will continue to pursue ordination to the priesthood. Josh has been part of the planning group over the last year or so, and Bethany his wife, has often provided musical assistance. There children Solomon and Rose have also made their presence known Saturday evenings, with Solomon recently contributing musically as well.
All four of them are people I’m going to really miss. They live not far from me, and we’ve walked home together on many occasions. Last night we held a barbecue to say farewell. A couple of weeks previously Bethany had mentioned that she really liked Carrot Cake, but not with Cream Cheese icing, but rather with the German Chocolate Icing. you would normally use for a German Chocolate Cake. So, I rashly said I would make one for the barbecue. It turned out it was fairly easy to do.
Being a modern kind of baker I went to the internet to find a suitable Carrot Cake recipe. I found what looked to be a good one at Happy Hooligans.However, I tinkered with it as I almost inevitably do. So, below I’ll post the recipe as it appears on the site, and then I will post my alterations separately. I was so busy doing this that I didn’t take any pictures of the preparations.
- 2 cups all purpose flour can substitute 1 cup with whole wheat flour
- 1.5 cups sugar
- 1 tsp EACH baking powder & baking soda
- 1 tsp EACH salt & cinnamon
- 3 cups grated carrots
- 1 cup vegetable oil
- 4 eggs
- I.25 cups Thompson Seedless Raisins
- 2 tbs Frozen Orange Juice Concentrate.
Pre-heat oven to 325ºF
For the cake:
Stir dry ingredients together, and add carrots, oil and eggs.
Beat on high with electric beaters, for 2 minutes.
Bake at 325ºF for 50-60 minutes (check for doneness at 50 mins)Let cake cool before icing.
I ended up giving the cake the full 60 minutes, turning the oven up to 350 degrees for the last 10. This was because I added a little more carrot and the raisins. It was still super moist even after doing this.
German Chocolate Icing.
The frosting recipe, called German Chocolate Icing, I found on food.com. I didn’t alter the recipe, but I did use Notre Dame Creamery Butter. This is really good butter, and I suggest you find the best creamery butter you can find. It really will improve the flavour.
- cup canned evaporated milk
- 1 cup sugar
- 3 egg yolks, slightly mixed with a whisk
- 1⁄2 cup butter (real butter),
- 1 teaspoon vanilla
- 1 1⁄2 cups coconut
- 1 cup chopped pecans
This one is a cooked icing recipe.
- Put butter in a sauce pan and let it melt.
- Add milk, sugar, vanilla and whisk in egg yolks.
- Cook and stir over medium heat until mixture starts to bubble and then cook for about nine (9) minutes stirring constantly.
- Pour over coconut and pecans and mix.
- I usually put the nuts and coconut in a metal bowl and then poor the hot mixture over them to help with cooling.
- If you are in a hurry, put the mixture in the refrigerator stirring occasionally until it is cool and thick enough to ice your cake.
- I find that box cakes are just fine for this.
I was quite pleased with how this turned out. I picked up a couple of tips as it was being sampled. One being flour your raisins before you add them so they don’t all fall to the bottom of the pan. All in all a delicious Carrot Cake that I will definitely make again.