Carrot Cake with a Cream Cheese Icing.


Hello, today I have been busy in the kitchen. Me and my sister Sundie have been baking Carrot Cake.

It was a mess, looked horrible when we finished it but it tasted really good. I’m sharing the recipe with everyone so they can enjoy this cake too! This recipe was originally from JoyOfBaking.com but we tweaked to what we had to use in the kitchen.

Ingredients

 

Carrot Cake:

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 baking 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)

Cream Cheese Frosting:

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

8 ounces (227 grams) cream cheese, room temperature

230 grams  icing sugar, sifted

Carrot Cake Recipe

Carrot 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. 

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) (or your actual hand) , 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

. Add the flour mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. With a large rubber spatula fold in the grated carrots.

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 clean.  We did it in a big tin but it didn’t come out as well. 

Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. 

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.

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. Cover and refrigerate.

Serves 10 – 12.


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