Delicious Carrot Cake Recipe

tutosamp


Joined: 17/06/2011
Posts: 5

Message Posted:
17/06/2011 15:23

Ingredients:



1 cup (100 grams) pecans or walnuts

3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)

2 cups (260 grams) all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons bakin powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

4 large eggs

1 1/2 cups (300 grams) granulated white sugar

1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil)

2 teaspoons pure vanilla extract



Cream Cheese Frosting:



1/4 cup (57 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

2 cups (230 grams) confectioners (powdered or icing) sugar, sifted

1 teaspoon (4 grams) pure vanilla extract

1 teaspoon finely grated lemon zest (outer yellow skin) (optional)

ToyaW


Joined: 04/06/2010
Posts: 37

Message Posted:
17/06/2011 15:33

Any chance of the method?

tutosamp


Joined: 17/06/2011
Posts: 5

Message Posted:
17/06/2011 15:40

Cake:

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and finely grate the carrots.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.

In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out

tutosamp


Joined: 17/06/2011
Posts: 5

Message Posted:
17/06/2011 17:20

Cream Cheese Frosting:

In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.



To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers.

Serves 10 - 12.

suehowlittle


Joined: 31/10/2010
Posts: 1202

Message Posted:
17/06/2011 17:46

Yummy, thankyou for that lovely recipe and method.



I know what I will be doing tomorrow morning. Have a lot of carrots in the fridge which need using up, this will get me lots of Brownie points with my mates when they come for a BBQ on Sunday.



I suppose I will have to put it into the fridge overnight? Hope this will not 'stale' it.

tutosamp


Joined: 17/06/2011
Posts: 5

Message Posted:
17/06/2011 19:57

Hi Sue



That is Shooter's Coffee's recipe. They keep it into the fridge overnight but when I made it before I put it into the fridge for 2 hours and it was enough.. When you keep it in the fridge It will not be stealed for 3-4 days.



I hope you and your mates enjoy the cake. That's my favourite!

suehowlittle


Joined: 31/10/2010
Posts: 1202

Message Posted:
18/06/2011 12:17

baked but not filled yet. Certainly looks and smells delicious. Once again many thanks for this.

tutosamp


Joined: 17/06/2011
Posts: 5

Message Posted:
25/06/2011 23:39

You're welcome Sue, I hope you enjoyed it.



Soon I'll put Shooter's Coffee's New York Cheesecake recipe.