Carrot Cake

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Carrot Cake

serves 16+

Pecan Cream Filling (make at least a couple of hours before making the cake)

1 1/2 c sugar

1/4 c flour

3/4 tsp salt

1 1/2 c whipping cream (not whipped)

3/4 c unsalted butter

1 1/4 c chopped pecans

2 tsp vanilla

In a heavy saucepan, stir together the sugar, flour, and salt, slowly adding the cream. Add in the butter and cook over low heat, stirring til butter is melted. Simmer 20-30 min, stirring occasionally, til mixure is golden brown. Cool a bit; add in pecans and vanilla. Stick in fridge.

Cake

1 1/4 c walnut oil

2 c sugar

2 c flour

2 tsp cinnamon

2 tsp baking powder

1 tsp baking soda

1 tsp salt

4 large eggs

4 c grated carrots (about a pound)

1 cup chopped pecans

Stir together oil and sugar in a large bowl. In a second bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt. Sift half of the dry ingredients into the oil and sugar mix, blend, then add the rest of the dry ingredients and the eggs (one at a time), stirring after each egg is added. Add the carrots and pecans and mix.

Pour the batter into a well greased 10-inch tube pan and bake at 350 degrees for 70 min. the cake will be pulling away from the edges of the pan when it is done. Cool in the pan, right side up, on a rack.

Frosting

1 cup unsalted butter, room temp

8 oz cream cheese, room temp

1 lb confectioner's sugar

tsp vanilla

pinch of salt

Cream the butter and cream cheese. Sift in the sugar and cream again. Stir in the vanilla and salt.

To assemble the cake, loosen the sides with a knife or spatula and turn it upside down on a plate. Split the cake into three layers (I used plain dental floss). Spread the pecan filling between the layers. If it is too cold to spread, let come to room temp first. Frost the top and sides of the cake.

Banana Cream Pie

Banana Cream Pie
8-10 servings

Crust:
1 3/4 c graham cracker crumbs
1/2 tsp cinnamon
pinch of salt
6 T melted butter
1 tsp water
Heat the oven to 325 degrees. Light butter a deep 9-inch pie pan. Combine the crumbs, cinnamon, and salt, mixing briefly. Stir in the melted butter wtih a fork - then use fingers to rub together until the ingredients are uniformly moistened.

Empty the crumbs into the prepared pan and press evenly on bottom and 3/4 of the way up the sides. Bake 8 min and cool on a rack.

Pudding Filling:
3/4 c sugar
1/4 c plus 2T cornstarch
1/8 tsp salt
3 cups milk (skim works fine) or half and half
3 egg yolks
2 T butter, cut into pieces
2 tsp vanilla
Combine the sugar, cornstarch, and salt in a medium (nonstick) saucepan and whisk until blended. Whisk in the milk and egg yolks.

Heat over med, stirring continuously until it thickens and bubbles, about 5 min. Then cook for 1 min more, stirring the entire time to keep it from boiling.

Remove from heat and whisk in the butter one pat at a time. Add the vanilla and whisk several times. Pour the filling into the piecrust, smoothing the top.

Gently press a piece of plastic wrap or parchment paper against the filling top to prevent a skin from forming and chill at least 6 hours.

Cream
1 1/4 c whipping cream
2 T confectioner's sugar
2-3 large ripe bananas (lightly spotted, but not black)
Beat the cream until soft peaks form. Add the sugar and beat until stiff but still smooth. Do not overbeat. Remove the plastic wrap or paper from the pie and spread a thin layer of whipped cream over it. Slice the bananas on top. Mound the rest of the whipped cream on top of the bananas.