Ingredients: |
Ingredients: For the cake:
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 extra large eggs, at room temperature
1 1/2 cups sugar
1 cup canola oil
1/2 cup buttermilk
2/3 cups firmly packed brown sugar
2 teaspoons pure vanilla extract
1/2 cup crushed pineapple, drained
1 pound finely grated carrots
1 cup toasted chopped pecans
1 cup golden raisins
1 batch Cream Cheese Frosting (recipe follows)
For the Cream Cheese Frosting:
16 ounces cream cheese, softened
4 ounces (1 stick) unsalted butter, softened
2 teaspoons pure vanilla extract
1 teaspoon orange extract
3-4 cups confectioners’ sugar to taste
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Directions: |
Directions:For the cake:
Preheat oven to 350 degrees F.
Prepare two 9-inch cake pans by lightly coating with oil and lining with parchment paper.
Whisk the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg together in a bowl. Set aside.
Mix the eggs, sugar, oil, buttermilk, brown sugar, vanilla, and pineapple together in a large bowl. Add the dry ingredients to the wet ingredients and mix until fully incorporated. Stir in the carrots, pecans and raisins just until evenly distributed throughout the batter.
Pour the batter into the prepared pans and bake on the center rack for about 35-40 minutes, or until a toothpick or cake tester comes out clean.
Cool cakes in their pans for at least 30 minutes before attempting to remove them. Then, removed from the pans and peel off the parchment paper. Continue to cool the cakes completely before frosting (I let them cool down then store in the refrigerator to frost the next day.
To assemble the cake, place the bottom layer on a cardboard round or other flat surface and put on a cake turntable. Scoop about 1 1/2 cups of the cream cheese icing onto the top of the bottom cake layer. Using an offset spatula, spread the frosting evenly over the surface. Carefully place the second layer on top. Scoop another 1 1/2 cups or so of the frosting on the top of the cake and spread evenly, easing the frosting down the sides. Spread the icing around the sides of the cake, adding more as needed. Lift the cake off the turn table and place on a cake stand or platter and chill a bit to firm up the frosting before slicing.
For the Frosting:
Beat cream cheese and butter together until smooth. Add extracts and beat just until incorporated. Beat in sugar, one cup at a time, until frosting has the flavor and consistency you want. You may not need to add all of the sugar. |
Personal
Notes: |
Personal
Notes: This is THE ultimate carrot cake. It is from a great food blog "Sticky, Gooey, Creamy, Chewy" but is adapted from the Essential Baker via Zoe Bakes. I guess I adapted it yet again because I omitted the raisins and added coconut, so to each his own. I also put pineapple extract in the frosting instead of orange, but either way that little bit of citrus in the frosting is great touch.
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This recipe for Difficult Carrot Cake (Ultimate Carrot Cake) is from