About a fortnight ago I began baking for a local cafe. Nothing big, just a few cakes a fortnight and a couple dozen cupcakes. I've really been enjoying it. All the joy of baking for myself and my family with none of the calories.
Though Husband is complaining that he isn't getting any baking anymore because I'm too busy baking for everyone else. Tipical. Last month he complained because I'm makeing him fat! Men! *rolls eyes*. Lol.
Anyhoo. Carrot Cake is quite popular with the customers so the owned requested a large slab of carrot cake.
I wanted to make sure to get a good recipe, because carrot cake while delicious in almost anyform has a tendancy to be either to dry or to oily. I didn't want to have either of these problems with this cake so I hunted around the blogosphere for a day. I considered Bill's Big Carrot Cake made by the Tuesdays With Dorey crew for a little while but I didn't want to risk ruining it in converting it to a slab cake.
I found this recipe at Sunday Night Dinner. I was a bit wary, because I'm used to carrot containing nut, and not pineapple, but since it sounded so delicious, I decided to give it a shot.
It turned out a very moist and tender cake. Made in a 33x22 cm pan and over an 5cm deep, it is a lot of cake.
The frosting is perfect, light creamy and tangy, everything creamcheese frosting should be.
And aparently this cake sold out fast. So it must be good.
Carrot Cake with Cream Cheese Frosting Recipe
Carrot Cake Ingredients
270g all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
225g granulated sugar
200g brown sugar
375ml vegetable or canola oil
4 large eggs
2 cups carrots (4-5 medium carrots), peeled
235g crushed pineapple, lightly drained
100g coconut flakes
Cream Cheese Frosting Ingredients
235g cream cheese, softened but still cool
115 g butter, softened but still cool
1 teaspoon vanilla
470g confectioners' sugar 470g
Directions
Adjust oven rack to middle position; heat oven to 180°c. Grease 33x22 cm (13 by 9-inch) baking pan with vegetable oil. Line bottom of pan with parchment and oil.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
Shred carrots using small holes of box grater; set aside. In bowl of standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat eggs, granulated and brown sugars on medium-high until thoroughly combined, about 45 seconds. Reduce speed to low; with mixer running, add oil in slow, steady stream. Increase speed to high and mix until mixture is light in colour and well emulsified, about 45 to 60 seconds longer.
On low speed, add the dry ingredients until just combined. By hand stir in the carrots, pineapple and coconut until well combined. Pour into cake pan and bake until toothpick or skewer inserted into centre of cake comes out clean, 35 to 40 minutes. On a wire rack, cool cake to room temperature in pan, about 1-2 hours.
Mix cream cheese, butter, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment ( or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute.
Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve.
Carrot Cake Ingredients
270g all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
225g granulated sugar
200g brown sugar
375ml vegetable or canola oil
4 large eggs
2 cups carrots (4-5 medium carrots), peeled
235g crushed pineapple, lightly drained
100g coconut flakes
Cream Cheese Frosting Ingredients
235g cream cheese, softened but still cool
115 g butter, softened but still cool
1 teaspoon vanilla
470g confectioners' sugar 470g
Directions
Adjust oven rack to middle position; heat oven to 180°c. Grease 33x22 cm (13 by 9-inch) baking pan with vegetable oil. Line bottom of pan with parchment and oil.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
Shred carrots using small holes of box grater; set aside. In bowl of standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat eggs, granulated and brown sugars on medium-high until thoroughly combined, about 45 seconds. Reduce speed to low; with mixer running, add oil in slow, steady stream. Increase speed to high and mix until mixture is light in colour and well emulsified, about 45 to 60 seconds longer.
On low speed, add the dry ingredients until just combined. By hand stir in the carrots, pineapple and coconut until well combined. Pour into cake pan and bake until toothpick or skewer inserted into centre of cake comes out clean, 35 to 40 minutes. On a wire rack, cool cake to room temperature in pan, about 1-2 hours.
Mix cream cheese, butter, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment ( or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute.
Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve.
I'm really happy you used our recipe. And I'm glad it sold out fast!!!
ReplyDelete