CARROT CAKE...I just made it, and IT'S SOOOOOOOOO YUMMY!!!!!!!!
It may seem like a lot...but it was really easy!
SPICED CARROT CAKE with CREAM CHEESE ICING
Carrot Cake:
3 Cups All-Purpose Flour
2 3/4 Cuprs Granulated Sugar
1 Tablespoon Baking Soda
2 Teaspoons Ground Cinnamon
2 Teaspoons Kosher Salt
4 Eggs, Lightly Beaten
1 1/2 Cups Corn Oil
2 Teaspoons Vanilla Extract
1 1/2 Cups Grated Carrot (approx. 2-3 carrots)
2 Jars (4 Oun ces Each) Carrot Puree (BABY FOOD)
1 Cup Shredded Sweetened Cocunut
Cream Cheese Icing:
3 1/2 Cuprs Powdered Sugar
12 Ounces Cream Cheese At Room Temperature
1/2 Cupr (1 Stick) Unsalted Butter at Room Temperature
2 Taspoons Vanilla Extract
1/4 Teaspoon Kosher Salt
Position the Rack in the center of the oven and preheat to 350 degrees. Sray two 9-inch cake pans with vegetable-oil cooking spray.
Sift together the flour, graunulated sugar, baking soda, cinnamon, and kosher salt into the bowl of a stand mixer fitted with the paddle attachment. In a separate bowl, whisk together the eggs, oil, and vanilla and add to the dry ingredients. Beat on low speed for about 1 minute. Add the grated carrot,. carrot puree. and coconut and mix until just incorporated.
Pour the batter into the prepared pans and bake until a knife inserted into the center of cake comes out clean (40-50 min). DO NOT Overcook. Transfer the pans to a wire rack and let cool completely.
TO make icing: Sift the powdered sugar into a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together at medium speed the cream cheese, butter, vanilla, and kosher salt, scraping down the sides of the bowl at least once, unti the misture is smooth, with no lumps, 1-2 minutes. Slowly add the powdered sugar and beat until light, fluffy and well blended, scraping downs the sides of the bowl halfway through.
To assemble, place 1 cake fat side upm, on a platter. Spread part of the icing over the top of the cake. Top with the second cake, flat side up and spread remaining icing over the top and sides of the cake.
(THe cake can be baked up to 2 days in advance, Wrap the unforsted cake tightly with plastic wrap and store at room temp. Make the icing up to 1 week in advance, cover and refrigerate; Bring to room temp before frosting the cak. The cake can be frosted 1 day before serving and refrigerated in covered containier. Bring the cake to room temperature before serving)
SPICED CARROT CAKE with CREAM CHEESE ICING
Carrot Cake:
3 Cups All-Purpose Flour
2 3/4 Cuprs Granulated Sugar
1 Tablespoon Baking Soda
2 Teaspoons Ground Cinnamon
2 Teaspoons Kosher Salt
4 Eggs, Lightly Beaten
1 1/2 Cups Corn Oil
2 Teaspoons Vanilla Extract
1 1/2 Cups Grated Carrot (approx. 2-3 carrots)
2 Jars (4 Oun ces Each) Carrot Puree (BABY FOOD)
1 Cup Shredded Sweetened Cocunut
Cream Cheese Icing:
3 1/2 Cuprs Powdered Sugar
12 Ounces Cream Cheese At Room Temperature
1/2 Cupr (1 Stick) Unsalted Butter at Room Temperature
2 Taspoons Vanilla Extract
1/4 Teaspoon Kosher Salt
Position the Rack in the center of the oven and preheat to 350 degrees. Sray two 9-inch cake pans with vegetable-oil cooking spray.
Sift together the flour, graunulated sugar, baking soda, cinnamon, and kosher salt into the bowl of a stand mixer fitted with the paddle attachment. In a separate bowl, whisk together the eggs, oil, and vanilla and add to the dry ingredients. Beat on low speed for about 1 minute. Add the grated carrot,. carrot puree. and coconut and mix until just incorporated.
Pour the batter into the prepared pans and bake until a knife inserted into the center of cake comes out clean (40-50 min). DO NOT Overcook. Transfer the pans to a wire rack and let cool completely.
TO make icing: Sift the powdered sugar into a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together at medium speed the cream cheese, butter, vanilla, and kosher salt, scraping down the sides of the bowl at least once, unti the misture is smooth, with no lumps, 1-2 minutes. Slowly add the powdered sugar and beat until light, fluffy and well blended, scraping downs the sides of the bowl halfway through.
To assemble, place 1 cake fat side upm, on a platter. Spread part of the icing over the top of the cake. Top with the second cake, flat side up and spread remaining icing over the top and sides of the cake.
(THe cake can be baked up to 2 days in advance, Wrap the unforsted cake tightly with plastic wrap and store at room temp. Make the icing up to 1 week in advance, cover and refrigerate; Bring to room temp before frosting the cak. The cake can be frosted 1 day before serving and refrigerated in covered containier. Bring the cake to room temperature before serving)
