Carrot Cake with Cream Cheese Frosting:
Source of Recipe
Jennifer
List of Ingredients
Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1 3/4 cups sugar
1 1/2 cups canola oil
4 eggs
2 1/2 cups grated carrots
1/2 cup chopped walnuts
1 cup crushed pineapple, drained (save the juice for
the icing)
Icing (Vanilla and Chocolate)
1 pound reduced-fat cream cheese
1/2 cup butter, softened
2 1/2 teaspoons vanilla extract
2 3/4 cups confectioners' sugar
3 tablespoons pineapple juice
Recipe
FOR THE CAKE:
Preheat the oven to 350 degrees F. Spray two 9-inch
round cake pans with cooking spray.
Place the flour, baking powder, baking soda, salt,
cinnamon, and ginger in a large bowl and stir until
combined.
Place the sugar, oil, and eggs in a large mixing bowl.
Using an electric mixer, beat them together for about
5 minutes, until the mixture is smooth.
Stir in the carrots, walnuts, and pineapple; then stir
in the flour mixture.
Pour equal amounts of cake batter into the pans and
bake for 45 to 50 minutes, until a wooden toothpick
inserted into the center of one of the cake layers
comes out clean.
Remove the pans from the oven and place them on wire
racks to cool for 15 minutes. Remove the cake layers
from the pans and put them on the racks to finish
cooling.
FOR THE ICING:
Place the cream cheese, butter, and vanilla in a large
mixing bowl. Using an electric mixer, beat them
together for about 2 minutes, until the mixture is
smooth and creamy.
Beat the confectioners' sugar in the cream cheese
mixture, scraping down the sides of the bowl to make
sure that it is combined thoroughly.
Add the pineapple juice, 1 tablespoon at a time, to
the cream cheese mixture and beat well. If the icing
is too runny, add more confectioners' sugar. If the
icing is too thick, thin it with more pineapple juice.
ASSEMBLE THE CAKE:
Place one cake layer upside down on a serving plate
and spread some icing on top of it. Place the other
layer, right side up, on the iced lower layer. The two
layers should meet perfectly. Spread the remaining
icing on top of the cake and on the sides. Serve.
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