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Carrot Pound Cake




Source of Recipe


mystic6799






List of Ingredients



• 1 cup butter, softened
  
• 2 cups white sugar
  
• 2 cups carrots, cooked and mashed (about 1 pound)
  
• 1 teaspoon vanilla or coconut extract
  
• 4 eggs
  
• 2 1/2 cups all purpose flour plus 2 tablespoons
  
• 1/4 cup cornstarch plus 2 tablespoons
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon baking soda
  
• 1 teaspoon ground cinnamon
  
• 1/2 teaspoon ground nutmeg
  
• 1/4 teaspoon salt
  
• Frosting:
  
• 1 can sweetened condensed milk
  
• 2 ounces white chocolate chips
  
• 1 teaspoon coconut extract
  






Instructions



1. Cook carrots and mash. I prefer to cook the carrots in cream of coconut (not coconut milk) and 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. Grease and flour a 10 inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
   
3. In a large mixing bowl, cream butter and sugar until light and fluffy. Add mashed carrots and extract. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to carrot mixture. Beat on low until combined.
   
4. Pour batter into 10 inch tube pan. Bake at 350 degrees 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.
   
5. Frosting: In a heavy saucepan over medium heat, melt chocolate with condensed milk. Cook and stir until mixture thickens, about 10 minutes, Remove from heat; cool 10 minutes. Stir in coconut extract; cool.
   
6. Yield: 20 servings
   
7. Alternate Orange Juice Glaze: 1 cup sifted confectioners' sugar, 5 teaspoons orange juice, 2 tablespoons grated orangle 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.
   
8. Alternate White Chocolate Cream Cheese Frosting: 2 ounces white chocolate (I generaly use white chocolate chips), 1 (8 ounce) package cream cheese, softened, 1/2 cup unsalted butter, softened, 1 1/2 teaspoons vanilla extract, 4 cups confectioners' sugar, 2 tablespoons heavy cream. In a 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 and vanilla extract. Gradually beat in confectioners' sugar until the mixture is fluffy. Mix in heavy cream.