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Ultimate Carrot Cake Recipe
Nb persons: 10
Yield: 8 inch cake
Preparation time: 20 mins
Total time: 1 hour
Source:
This carrot cake recipe is tender and moist, and the cream cheese frosting is tangy and rich. The carrot cake can be prepared one day ahead. Sweetened cream of coconut is available in the liquor section of most supermarkets. * | |
Cake | |
2 1/3 c | sifted all purpose flour, (sifted, then measured) |
1 c | whole pecans, roasted |
1 c | sweetened coconut, shredded |
1/4 c | crystallized ginger, chopped |
3 1/2 tsp | cinnamon, ground |
2 1/2 tsp | baking powder |
1 tsp | salt |
1/2 tsp | baking soda |
2 c | white sugar, granulated |
1 c | vegetable oil |
4 large | eggs |
2 tsp | vanilla extract |
2 c | carrots, finely grated |
16 oz | crushed pineapple, well drained |
1. Preheat oven to 350°F. 2. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. 3. Line bottom of pans with parchment paper. 4. Combine 1/3 c flour, coconut, pecans, and crystallized ginger in the processor. Process until nuts are finely chopped. 5. Sift 2 c flour, cinnamon, baking powder, salt, and baking soda in medium bowl. 6. Using an electric mixer, beat sugar and oil in large bowl to blend. 7. Add eggs 1 at a time, beating well and scraping the bowl after each addition. 8. Add the vanilla and the spice mixture. 9. Stir in coconut-pecan mixture, carrots and crushed pineapple.⨠10. Divide batter among pans. 11. Bake until a cake tester or toothpick inserted into center of cakes comes out clean, about 30 minutes. 12. Cool the cake pans on a racks for 1 hour. 13. Run knife around edge of pans to loosen cakes. 14.Turn cakes out onto racks and cool completely. | |
Frosting | |
1 1/2 lb | cream cheese, room temperature |
3/4 c (1 1/2 sticks) | unsalted butter, room temperature |
2 c | powdered sugar, sifted |
3/4 c | canned sweetened cream of coconut, (such as Coco Lopez) |
1 tsp | vanilla extract |
1. Beat cream cheese and butter in large bowl until smooth.
2. Beat in powdered sugar, cream of coconut and vanilla.
3. Chill until firm enough to spread, about 30 minutes.
To Assemble:
1. Place 1 cake layer, flat side up, on platter. Spread 3/4 c frosting over top of cake.
2. Top with second cake layer, flat side up. Spread 3/4 c frosting over.
3. Top with third cake layer, rounded side up, pressing slightly.
4. Spread thin layer of frosting over top and sides of cake.
5. Chill cake and remaining frosting 30 minutes.
6. Spread remaining frosting over top and sides of cake. Chill for 1 hour.
* (Can be made 1 day ahead. Cover the cake and chill. Let stand at room temperature 1 hour before serving.)
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