Sunday, August 23, 2009

Carrot Cake with Cream Cheese Frosting

It's impossible to find crushed pineapple and last time I tried using fresh it came out way too moist. So I substituted grated apple for the pineapple and it still came out very moist. I don't like a super sweet frosting - I even found this low sugar recipe too sweet - next time I might only use one cup of confectioners sugar and half the amount of butter.
2/28/16 Made this again and reduced the oil and sugar and it came out great. Adjusted below with original amounts in brackets

Carrot Cake
  • 3 eggs
  • 3/4 c buttermilk (or regular milk and 1 T lemon juice)
  • 1/2 c oil (or part applesauce) [was 2/3 c]
  • 1.3 c white sugar (or use part brown) [was 1.5]
  • 2 t vanilla
  • 2 t cinnamon
  • 1/4 t salt
  • 2 3/4 c flour [was 2 1/4 c]
  • 2 t soda
  • 2 c shredded carrot
  • 3/4 c coconut
  • 3/4 c walnuts
  • 8 oz crushed pineapple with juice (or grated apple and extra carrot)
  • 1 c raisins
  1. Grease and flour two 9" round cake pans.
  2. In a medium bowl, combine cinnamon, salt, flour and soda.
  3. In a large bowl, combine eggs, milk, oil and sugar. Add flour to mixture.
  4. In a large bowl, combine carrots, coconut, nuts, pineapple and raisins. Add to egg-flour mixture and fold in well.
  5. Pour into pans and bake 45 minutes at 180C or until done.
  6. Let rest in pan several minutes. Invert onto serving plates to cool.
  7. Wrap in plastic wrap and refrigerate until ready to frost.
  • In the mini oven use a higher rack.
  • If very wet, add more flour.
  • OK to bake in two rounds.
  • 10" springform, 55 min. 8x8 and 12 cupcakes, 30 min.
  • 5/28/2010 Used 2 carrots, 1 apple, 1/2 c butter, ~3 T oil, no nuts. Increase flour to 2 3/4 c. Be sure to let cool in pan for several minutes so it doesn't fall apart!
  • 2/28/2016 Used 3 large carrots shredded in food processor. Made 8" and 9" rounds and layered with cream cheese frosting below (only using 2/3 of the batch).
Cream Cheese Frosting

  • 2 - 8 oz pkg cream cheese, softened
  • 1/2 c butter (or less), softened
  • 1 t vanilla (or more)
  • 1 c confectioner's sugar [was 2 c]
  1. Combine cream cheese and butter until smooth.
  2. Add vanilla.
  3. Sift in sugar to avoid lumps. Mix well.
  4. Refrigerate until firm enough to spread on cake.
Combining it All Together
  1. Spread 1/3 frosting on bottom layer.
  2. Place other cake layer on top.
  3. Spread remaining frosting on sides and top.
  4. Decorate with walnut pieces or carrot sticks or fresh fruit.
  5. Chill until ready to serve.

No comments: