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Buttercup Bake Shop Carrot Cake




Source of Recipe


Internet


List of Ingredients




For the cake:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1 1/2 cups (3 sticks) unsalted butter, softened
1 cup firmly packed light brown sugar
1 cup sugar
3 large eggs, at room temperature
2 teaspoon vanilla extract
1/2 cup apple juice (any brand)
1 1/2 cups peeled, grated carrots (about 3 to 4 medium carrots)
1 Golden Delicious apple, peeled and diced (about 1 cup)
1 cup finely chopped pecans
3 tablespoon heavy cream
For the frosting Cream Cheese Icing


Recipe



To make the cake:
Preheat oven to 350 degrees F. Grease and lightly flour three 9 x 2-inch round cake pans, or two 9 x 5 x 3-inch loaf pans. Line the bottoms with waxed paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and ginger. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter and sugars until fluffy, about 3 minutes. Beat in the eggs, one at a time. Beat in the vanilla. Add the dry ingredients in thirds to the butter mixture, alternating with the apple juice. Beat for 45 seconds after each addition, beginning and ending with the flour mixture. Stir in the carrots, apple, pecans, and cream until all the ingredients are well incorporated.
Divide the batter among the prepared pans and bake for 30 to 35 minutes or until a cake tester inserted into the center of the cake comes out clean. Let cake cool in pans for 10 minutes. Remove from pans and cool completely on a wire rack (see Note.)
When cake has cooled, ice between the layers, and then on top. It is not necessary to ice the entire cake, but you may do so.
Yield: makes 1 three-layer 9-inch cake or two loves; serves 10 to 12.
Note: These layers are very delicate, so use care when removing from pans.

Buttercup Bake Shop Cream Cheese Icing

A classic that goes with carrot cake, applesauce layer cake, sour cream spice cake, or any other spicy cake recipe.

1 pound (2 8-ounce packages) cream cheese, softened slightly, cut into small pieces
1/2 cup (1 stick) unsalted butter, softened slightly, cut into small pieces
1 1/2 teaspoons vanilla extract
5 cups sifted confectioners' sugar

In a medium bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla extract. Gradually add the sugar and beat until well incorporated.
Yield: this yields icing for 1 two- or three-layer 9-inch cake.


Buttercup Bakery is a branch of Magnolia Bakery