Ok, I'm here to destroy your waistline for the holidays. Sorry, I'm such a sucker for sweets... Pinterest has definitely thrown me over the edge into the dark sugar zone! They did say this was the BEST carrot cake EVER... Enjoy!
{CARROT
CAKE}
Classic Carrot Cake
with hints of cinnamon and clove made super moist by pineapple as a secret
ingredient. Carrot Cake is fast becoming the most requested cake for wedding
cakes because of it's tasty universal appeal. And with Carrots as the main
ingredient you could even say it is healthy. Well, almost. When you ice it
with my amazing Cream Cheese Icing you will have an incredible combination of
flavors that are both classic and proof you are Cooking The
Amazing.
{recipe}
2 c
All Purpose Flour
1 1/2 c Sugar
1/4 c Brown Sugar, packed (dark
or light)
1 1/2 t Baking
Soda
1 t Baking
Powder
1 t Salt
4 t
Cinnamon
1/4 t
Nutmeg
1/8 t Ground
Cloves
1/4 t Ground
Ginger
2 c Finely Grated Peeled Carrot,
packed
1 c Coconut Flakes,
sweetened
1 c Raisins
(Optional)
1 can 8 oz Crushed Pineapple,
drained
(reserve 1 T of drained
Pineapple juice)
1 1/2 c Walnuts or Pecans,
chopped small pieces
1 c Vegetable
Oil
2 t Vanilla Extract
1 t finely grated fresh orange zest
3 eggs, extra large
Pam non stick Cooking
Spray
Total Prep and cooking time
approx. 1 1/4 hr.
Total Cooling and Icing time
approx. 2 1/2 hrs
1.) Preheat oven to 350
degrees.
2.) Prepare two 9 inch cake pans by
spraying with Vegetable non-stick spray (like Pam Spray) and line with a
parchment paper round on the bottom then spray the top of the parchment.
Or spray a 9 X 13 baking pan with Vegetable non stick spray (like Pam Spray) or
use 20 jumbo Cupcake liners in a Muffin tin without using Pam spray.
3.) In a large bowl whisk well:
Flour, Sugar, Brown Sugar, Baking Soda, Baking Powder, Salt, all
Spices.
4.) Peel then Grate approx 5-6 medium
Carrots to yield 2 cups packed. Grate Carrots finely to no more than 1/4 inch
pieces. Or process in a food processor until finely grated but not mush. It is
important that you peel the Carrots before grating. You do not want
the tough skins in your cake.
5.) In a medium bowl or Kitchen Aid
bowl add Carrots, Grated Fresh Orange Peel, Drained Pineapple, Raisins
(optional), Coconut Flakes, Walnuts or Pecans and mix well with a big
spoon.
6.) To this mixture add the Vegetable
Oil, Vanilla Extract and Eggs one at a time mixing in well then add 1 T of the
reserved Pineapple juice and mix well. Scrape down bowl
often.
7.) Slowly add the wet ingredients to
the dry ingredients and mix with a hand mixer or Kitchen Aid for about 1 minute
until well mixed. Do not over mix.
8.) Pour divided into prepared (as
above) 9 inch cake pans, or 9 X 13 pan, or approximately 20 Cupcake liners
filled 3/4 full or a 9 X 13 baking sheet sprayed with Pam but no parchment paper
needed.
9.) Bake at 350 degrees for 25-30
mins for Cupcakes, 35-40 minutes for 9 inch layer cakes and 45-50 mins for 9 X
13 in the center of the oven. Half way through cooking rotate the pans for even
cooking. A toothpick will come out clean when done. All ovens vary in timing
so check at lowest time first and if not done put back in oven and recheck in 2-
3 minutes.
10.) Allow to cool completely in pan
for 1-2 hrs. before removing to ice with Cream Cheese Icing. Recipe below.
Place 1/4 of icing between the two layers and when placing the top cake layer
on, put the flat side of the cake (the bottom when it was in the cake pan)
facing up for a flat top which makes a more attractive cake and easier to
ice.
ENJOY!
