Carrot Cake with Cream Cheese Frosting
Source of Recipe
joy of baking
List of Ingredients
Recipe:
1 cup (110 grams) pecans or walnuts, toasted and coarsely chopped
3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
2 cups (280 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon (3.5 grams) salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml) safflower or canola oil
2 teaspoons pure vanilla extract
Cream Cheese Frosting:
1/2 cup (113 grams) unsalted butter, room temperature
1 pound (454 grams) cream cheese, room temperature
2 1/2 cups (275 grams) confectioners' (powdered or icing) sugar, sifted
1 teaspoon (4 grams) pure vanilla extract
finely grated lemon zest of one lemon
2 tablespoons fresh lemon juice
Garnish:
1/4 cup toasted and finely ground pecans (optional)
Marzipan Carrots
Recipe
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots. Set aside.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
In bowl of electric mixer, with the paddle attachment, beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
To assemble: place one cake, top side down, onto your serving plate. Spread with about a third of the frosting. Gently place the other cake, top side down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. If desired, garnish the top of the cake with finely ground toasted pecans or marzipan carrots (see below). Cover and refrigerate any leftovers.
Serves 10 - 12.
Frosting:
In bowl of electric mixer, with the paddle attachment, beat the cream cheese and butter, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, lemon zest and juice.
Marzipan Carrots:
To make the carrots you will need: Marzipan and orange and green icing colors (can use liquid or paste food coloring)
Knead a small amount of orange food coloring into the marzipan until the color is distributed and is the desired color. Shape into carrots, using a toothpick to make veins.
Knead a small amount of green food coloring into the marzipan and make the carrot tops.
Marzipan is a cooked mixture of finely ground almonds, sugar, and water. It is slightly sweeter and firmer than almond paste and has a smoother texture. It can be colored and rolled out to cover cakes and pastries, or formed into shapes. It comes in plastic- wrapped rolls.
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