Friday, June 8, 2007

Mosaic Turbo Cebulski

a riff by Matt on Mrs. Cebulski's Famous Carrot Cake
(the riff parts are in red)


Cake

Cream until fluffy:
2 cups sugar
1 1/2 cups oil
4 eggs

Sift together and add:
2 cups flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/4 - 3/8 tsp black pepper

Mix well and add:
3 cups grated carrots
1 cup chopped nuts
1 1/2 - 2 ounces grated ginger root

Bake in a 13"x9" pan at 350 degrees for 1 hour (I usually spray the pan with cooking
spray).

Or two greased and waxed papered 9" round cake pans for 40 minutes (turn half way through).

Frosting

Beat together:
1 pound box of confectioner's sugar
8 oz. cream cheese
4 Tbsp butter
1 tsp vanilla

Filling
Combine in small saucepan:
1 1/2 cups raisins (packed)
zest of 1/2 lemon
2 Tbsp water

Cover and boil 1-2 minutes. Then puree in blender (stop to punch down a few times).

Topping

candied ginger, sliced thin

Assemble

Allow cake to cool. Spread filling between layers. Frost. Decorate top with candied ginger.

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