Carrot Cake with Cream Cheese Frosting Recipe
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Category: |
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Ingredients: |
Ingredients: Ingredients, Carrot Cake:
1 ½ cups pecans (lightly toasted)
2 ½ cups grated, raw peeled carrots
1 cup whole wheat flour
1 cup all-purpose flour
1 tsp baking soda
1 ½ tsp. baking powder
½ tsp. kosher salt
1 ½ tsp. ground cinnamon
4 large eggs (at room temperature)
¾ cup brown sugar
¾ cup granulated white sugar
2 tsp pure vanilla extract
1 cup vegetable oil
1 cup (8 oz. can) crushed pineapple drained
½ cup unsweetened shredded coconut
½ - ¾ cup golden raisins
Ingredients, Cream Cheese Frosting:
7 tbsp. unsalted butter (at room temperature)
1 ½ cups powdered sugar (sifted)
1 tsp pure vanilla extract
1 ½ tsp freshly squeezed lemon juice
12 oz. original cream cheese (softened)
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Directions: |
Directions:Carrot Cake: Preheat oven to 350 degrees and place the oven rack in the center of the oven. Butter, or spray with a non-stick butter or vegetable spray, two – 9 or 8 x 2 inch cake pans (line the bottoms of the pans with a circle of parchment paper, if possible).
Place the pecan pieces on a baking sheet (or toaster oven basket with lines parchment paper) and toast or bake for about 4 - 6 minutes (or until lightly browned and fragrant).
Peel and grate the carrots.
In a bowl, whisk or sift together the flour, baking soda, baking powder, salt, and ground cinnamon.
Using a hand mixer (or electric mixer if you have one), beat the eggs for about 1-2 minutes. Add the sugar and vanilla extract and beat, on high speed, until the batter is thick and light colored (about 3 - 4 minutes). With the mixer on low speed, gradually add the oil in a steady stream and then beat until combined. Beat in the crushed pineapple. Add the flour mixture and beat just until incorporated. With a rubber spatula fold in the grated carrots, pecan pieces, coconut and raisins. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean (the cakes will start to pull away from the sides of the pan).
Remove from oven and let the cakes cool on a wire rack. After 10-15 minutes, invert the cakes onto a wire rack, remove the pans and parchment paper, re-invert, and then cool completely before frosting.
Cream Cheese Frosting: In a bowl using a hand mixer (or your electric stand mixer), beat the butter until smooth. Add the powdered sugar and vanilla extract and beat until light and fluffy (about 2-3 minutes). Scrape down the sides and bottom of the bowl as needed. Add the lemon juice and beat until incorporated. Add the soft cream cheese in four to five additions (scraping the bowl as needed), beating until incorporated and the frosting is nice and smooth.
To Assemble: Place one layer of the cake on a serving platter (or lazy susan covered with foil). Spread with about 3/4 cup of the frosting. Gently place the second cake layer onto the frosting and spread the rest of the frosting over the top and sides of the cake. If desired, garnish with toasted nuts and enjoy!
Note: You could bake this cake in a 9 x 13 x 2 inch (23 x 33 x 5 cm) pan. Just increase the baking time to between 30 to 40 minutes.
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Number Of
Servings: |
Number Of
Servings:12-14 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Carrot Cake never seems to go out of style. This rich and moist spice cake, full of grated carrot, toasted nuts, and crushed pineapple, has great flavor, especially when covered with a tangy sweet Cream Cheese Frosting. The interesting part is that while those pretty orange flecks of grated carrot give the Carrot Cake color, sweetness, and a moist texture, its flavor is almost indistinguishable. I think the biggest debate surrounding the Carrot Cake is whether crushed pineapple or applesauce should be added to the batter. Adding either of these ingredients gives the cake added flavor and moisture so, if you like, instead of the crushed pineapple, you could add 1/2 cup of applesauce to the batter.
Read more: https://www.joyofbaking.com/CarrotCake.html#ixzz6gcVOi34v
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