Sunday, August 2, 2015

My Favorite Carrot Cake

 Let's get right into it shall we?

Shredded carrots, cinnamon spiced batter, coconut and pineapple make this cake one of my favorite desserts. Extra cream cheese frosting and NO RAISINS. Just, no. Don't even think about it.

Fun fact about me: I have a tattoo of a cupcake on my arm. It is pretty generic looking and could be any flavor, but in my head it has always been this carrot cake, with cream cheese frosting and a cherry on top. That is how much I love this cake.   

Carrot Cake
makes 24 cupcakes or an 8" layer cake **

2 c AP flour
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon salt
2 teaspoons baking soda
4 eggs
1 1/4 c vegetable oil
2 c sugar
1 teaspoon vanilla
3 c shredded carrots
1/4 c crushed pineapple
1/4 c shredded coconut, plus more toasted coconut for garnish
- - -
1. Pre-heat oven to 350F and line 2 muffin tins (for 24 cupcakes)
2. In a medium bowl stir togther flour, spices, salt and baking soda, set aside
3. In a large bowl whisk together oil and sugar; add eggs one at a time followed by the vanilla extract
4. Add the dry ingredients to the egg mixture and stir until fully combined
5. Fold in shredded carrots, coconut and crushed pineapple
6. Divide batter between the muffin tins and bake at 350F for 14-16 minutes
7. Cool completely before frosting with cream cheese icing (recipe follows) and garnishing with toasted coconut

** To make an 8" layer cake: divide prepared batter equally between two 8" round cake pans that have been lined with parchment, misted with baking spray and dusted with flour. Bake at 350F for 25-35 minutes (check center with a toothpick to see if it is baked through.) Cool cakes in pan for 15 minutes then invert onto a cooling rack to cool completely. Fill and frost!

Cream Cheese Icing
makes enough to frost an 8" layer cake or 24 cupcakes

8oz cream cheese, softened
6 Tablespoons unsalted butter, softened
pinch salt
2 c powdered sugar, sifted
- - -
1. In the bowl of a stand mixer fitted with a paddle attachment combine the cream cheese and butter until smooth
2. Scrape down the bottom and sides of the mixing bowl then add salt and sugar; mix on low until fully combined
3. Scrape down bottom and sides of bowl again then mix on medium-high until fluffy
4. Store icing in refrigerator

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