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Carrot Pound Cake




Source of Recipe


blueribbonrecipes






List of Ingredients



• 1 cup butter -- softened (2 sticks)
  
• 2 cups white sugar
  
• 2 cups carrots -- cooked & mashed (about 1#)
  
• 1 teaspoon vanilla -- or coconut extract
  
• 4 eggs
  
• 2 1/2 cups all purpose flour -- plus 2 tablespoons
  
• 1/4 cup corn starch -- plus 2 tablespoons
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon baking soda
  
• 1 teaspoon cinnamon -- ground
  
• 1/2 teaspoon nutmeg -- ground
  
• 1/4 teaspoon salt
  
• FROSTING:
  
• 1 can sweetened condensed milk
  
• 2 ounces white chocolate chips
  
• 1 teaspoon coconut extract
  






Instructions



1. Cook carrots & mash. I prefer to cook the carrots in cream of coconut (not coconut milk) & use the coconut cream to mash the carrots as well. If you don't have cream of coconut on hand, mash the carrots with orange juice.
   
2. Preheat oven to 350 degrees F. Grease & flour a 10" tube pan.
   
3. Sift together flour, baking powder, cinnamon, baking soda, nutmeg & salt. Set aside.
   
4. In a large mixing bowl, cream butter & sugar until light & fluffy. Add mashed carrots & extract. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
   
5. Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C)for about 1 hour and 20 minutes, or until a wooden toothpick inserted into
   cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
   
6. FROSTING: In heavy saucepan over medium heat, melt chocolate with EAGLE BRAND. Cook and stir until mixture thickens, about 10 minutes.
   
7. Remove from heat; cool 10 minutes. Stir in coconut extract; cool.
   






Final Comments


Serving Size : 20

ALTERNATE ORANGE JUICE GLAZE: 1 cup sifted powdered sugar, 5 tsp orange juice, 2 TBSP grated orange peel (optional) In a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

ALTERNATE WHITE CHOCOLATE CREAM CHEESE FROSTING
2 ounces white chocolate (I generally use white chocolate chips)
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened (1 stick)
1 1/2 teaspoon extract
4 cups confectioners' sugar
2 tablespoons heavy cream

In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.