Carrot Cake

Carrot Cake

On my way to becoming a SAHM (stay-at-home-mom), I tried baking. It was a totally unfamiliar territory, hence, it was challenging for me. It was frustrating at times but I really wanted to learn so I kept on trying. I had to ultimately go through trial and error. After a year of perseverance, I believe I finally got it…

For this blog, I’ll be baking a carrot cake, partly inspired by Nick Malgieri’s recipe. I’ve been using his recipe for quite awhile and I’ve made some changes to suit my taste and to get the texture that I want.

This delicious cake is packed with nutrients and is a great snack for active children. It’s also wonderful for parties, family dinners or tea time with friends. Cakes are generally loaded with sugar but this one is a “healthier” variety. To avoid too much carb intake, I usually slice my cake into 12.

  

Carrot Cake

Yield: 12

Carrot Cake

Ingredients

  • Unsalted butter, for greasing the pans
  • 2 ½ cups unbleached all-purpose flour
  • 400g carrots, trimmed, peeled, and coarsely grated on the largest holes of a box grater or the fine grating blade of food processor (around 5-6 medium size carrots)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 3/4 teaspoon fine sea salt or table salt
  • 2 cups packed dark brown sugar
  • 3 large eggs, at room temperature
  • 1 cup canola or vegetable oil
  • 1 cup walnuts or pecans, coarsely chopped, plus more lightly toasted nuts for garnish
  • For the cream cheese frosting:
  • 250g cream cheese, chilled
  • 227g unsalted butter, softened at room temperature
  • 3/4 cup confectioners' sugar, sifted after measuring
  • 1 tablespoon pure vanilla extract

Instructions

  1. Preheat oven to 175C (350F)
  2. Butter and flour the two pans and line with parchment paper.
  3. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, all spice and salt. Set aside.
  4. In a bowl of a stand mixer with a paddle attachment, mix the sugar in low speed to break any lumps. Add 1 egg at a time until smooth and incorporated.
  5. Turn off the mixer and scrape down the bowl and paddle.
  6. In low speed, add the oil in thin steady stream and let it mix until fully incorporated. Turn off the mixer.
  7. Add the flour mixture in 3 batches, using a large rubber spatula to fold the mixture together until just incorporated. Fold in the carrots and nuts.
  8. Pour the mixture into the pans and bake in the middle rack for 40 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let it cool for 15 minutes in the cooking rack. After 15 minutes, turn the cake out onto a rack al allow to cool completely.
  9. Frost the cake with cheese cream.
  10. Cream cheese frosting
  11. In a bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium until blended smoothly.
  12. Turn off the mixer and scrape down the bowl and paddle.
  13. Add the vanilla and beat until combined.
  14. Add the icing sugar in 2 batches, and beat in low speed until smooth (for each batch). Beat cream cheese until light and fluffy.
http://ahappycook.com/2014/10/carrot-cake/

Carrot Cake

Carrot Cake

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