Rock Bottom Brewery's Carrot cake
Source of Recipe
Copycat.com
List of Ingredients
All-purpose flour 5 cups
Sugar 3 1/4 cups
Baking soda 1-1/2 Tbsp.
Cinnamon 1-1/2 Tbsp.
Salt 1 1/2 tsp.
Eggs 6
Canola oil 18 oz.
Pale ale beer 1/2 cup
Canned crushed pineapple 20 oz.
Carrots, shredded 2 cups
Vanilla 1/2 tsp.
Frosting
Unsalted butter, softened 6 oz.
Cream cheese, softened 12 oz.
Confectioners’ sugar 1 cup
Vanilla 3/4 tsp.
Walnuts, roasted, chopped 2 cups
Recipe
Combine flour, sugar, baking soda, cinnamon and salt; set aside.
2. Whip eggs. Briefly whip oil into eggs. Add flour mixture, mix until combined. Add beer, pineapple, carrots and vanilla; mix until combined.
3. Divide batter between two 10-inch round, greased and floured cake pans. Bake at 350F until wooden pick inserted in center comes out clean, 40 minutes. Let cool 10 minutes; release from sides of pan; invert onto cooling rack
Frosting:
1. Whip butter until double in volume, 5 to 7 minutes. Add cream cheese, whip 2 minutes. Gradually add sugar and vanilla; mix slowly until smooth and creamy. Frosting can be refrigerated until needed.
2. To frost, use a warm spatula and frost the top of the bottom layer. Place second layer on top. Frost top and sides of entire cake. When frosted, pour walnuts down sides of cake; press lightly
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