Thanks for a great experience

Can you believe that another semester has come and gone. Time just seemed to fly by. We at mohubbs have done our best to give everyone something to look forward to on Thursdays. It is an especially momentous time for me as this is my last semester both as the kitchen coordinator and as a student at Concordia. As much as I am looking forward to graduating, I will really miss helping to prepare the mohubbs meal each week. Someone new will be along to take over next semester, so don’t fear.

 

I just want to say thank you to everyone that made it such a wonderful experience for me (Laura, Tracey, Elle and everyone else. I poured my heart and soul into the meals each week, and despite some failures, I think a lot of great food was put out. It has been a great part of my UC experience.

 

Good luck everyone on your exams.

 

Keawe Kitchen Coordinator.

 

Carrot Cake

 

Ingredients

  • 2 cups all-purpose flour 2 2cups cups(500 mL) (500 mL) all-purpose flour
  • 2 tsp baking powder 2 2tsp tsp(10 mL) (10 mL) baking powder
  • 2 tsp cinnamon 2 2tsp tsp(10 mL) (10 mL) cinnamon
  • 1 tsp baking soda 1 1tsp tsp(5 mL) (5 mL) baking soda
  • 3/4 tsp salt 3/4 3/4tsp tsp(4 mL) (4 mL) salt
  • 1/2 tsp nutmeg 1/2 1/2tsp tsp(2 mL) (2 mL) nutmeg
  • 3/4 cup granulated sugar 3/4 3/4cup cup(175 mL) (175 mL) granulated sugar
  • 3/4 cup packed brown sugar 3/4 3/4cup cup(175 mL) (175 mL) packed brown sugar
  • 3 eggs or egg replacer
  • 3/4 cup vegetable oil 3/4 3/4cup cup(175 mL) (175 mL) vegetable oil
  • 1 tsp vanilla 1 1tsp tsp(5 mL) (5 mL) vanilla
  • 2 1/2 cups grated carrots 2 2cups cups(500 mL) (500 mL) grated carrotcarrots
  • 1/2 cup chopped pecans 1/2 1/2cup cup(125 mL) (125 mL) chopped pecans

 

  • Icing:
  • 1 8 oz (250g) package cream cheese or tofutti soy cream cheese
  • 1/4 cup butter/margarine (60 mL)
  • 1/2 tsp vanilla (2 mL) vanilla
  • 1 cup icing sugar (250 mL) (250 mL) icing sugar

Preparation

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.

Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)

Additional information :

Tips: Set timer for 5 minutes less than the time specified in recipe, check cake then for the following signs. If the cake is not done, return it to the oven to finish baking.

When is the cake done:
A fully baked cake will spring back when touched in the center. The cake also draws away from the side of the pan, and a cake tester (a toothpick of skewer works well) inserted in the center comes out clean. Also trust your sense of smell: the fresh aroma of butter and sugar wafting out of the oven can be the signal to check the cake.

When cakes emerge from the oven, their structure is set, but the set is still fragile. Let cakes stand in pans on rack for time specified in each recipe, usually 15 to 20 minutes. Run knife around edge of cake, then place rack over pan and invert cake onto rack to cool completely.

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