14 Carrot Cake Recipe
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Category: |
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Ingredients: |
Ingredients: 4 eggs
1 1/3 cups vegetable oil
2¼ cups sugar
2¼ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
20 ounces carrots, finely chopped (about 3¼ cups)
½ cup chopped walnuts
1 cup crushed pineapple, well-drained
Icing:
1½ pounds cream cheese, room temperature
2 cups white chocolate chips, melted
¾ cup (1½ sticks) unsalted butter, room temperature
Chopped walnuts, for garnish
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Directions: |
Directions:Make cake in 3 (8-inch) cake pans, or 2 (9-inch) cake pans instead. For 9-inch pans, bake 75 minutes instead of 60.
1. To prepare cake, preheat oven to 350F. Line bottom of three 8-inch round cake pans with parchment paper. Leave sides of pan dry—no cooking spray needed.
2. Combine eggs and oil in a large mixing bowl. Beat 2 minutes with a mixer on medium speed. Add 1 cup sugar and continue mixing 2 minutes. Add remaining sugar and mix 3 to 4 minutes.
3. Combine flour and next 6 ingredients (flour through nutmeg); add to egg mixture, beating on low speed until blended, about 1 minute. Add carrots, walnuts and pineapple; mix until well combined.
4. Divide batter evenly among pans.
5. Bake 60 minutes, or until a wooden pick inserted in the center comes out clean.
6. Cool to room temperature on a wire rack. Run knife around edge of cakes and remove from pans. Wrap in plastic wrap and refrigerate overnight.
7. To prepare icing, place cream cheese in mixing bowl; beat with a mixer on medium speed until smooth. Add melted chocolate a little at a time, continuing to beat at medium speed. Add butter a little at a time. Scrape down sides of bowl; add lemon rind and beat until combined.
8. Remove cakes from refrigerator. Ice top of one layer. Place second layer on top; ice top. Place third layer on top; ice top and sides of cake. Press chopped walnuts into sides of cake. Serves 20. |
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