The quintessential carrot cake. When ever I make this cake it gets rave reviews. The pineapple makes it moist and tart. I’m making it for a birthday party this weekend. I like to make it for when I know there is going to be a large crowd. This recipe comes from Nick Malgieri’s Perftect Cakes. This is a cookbook that everyone should add to their collection. In fact I would go so far as to say get any of his cookbooks. Nick is a professional instructor so the recipes are very clear. Every year on the food network they replay an episode of Sarah’s Secrets where he makes a Bouche de Noel. It’s a great episode and I watch it every year.
Cake batter
2 C all purpose flour
2 tsp baking powder
1 ½ tsp baking soda
2 tsp cinnamon
4 large eggs
2 C sugar
1 ½ C vegetable oil
2 C finely grated carrots
8oz crushed pineapple in juice
¾ C pecans, coarsely chopped
Cream Cheese Icing
12oz cream cheese, softened
12 T unsalted butter, softened
1T vanilla extract
6 C powdered sugar sifted after measuring
1C pecans, toasted and coarsely chopped
You will need three 9” cake rounds
1. Set the racks in the upper and lower thirds of the oven and preheat to 325 degrees.
2. Stir together the flour, baking powder, baking soda and cinnamon in a bowl.
Whisk the eggs in a large mixing bowl. Whisk in the sugar and continue whisking briefly until light , about one minute. Whisk the oil in a slow stream.
3. Stir in the carrots, the pineapple with its juice, and the pecans then fold in the dry ingredients. Scrape the batter into the prepared pans and smooth the tops.
4. Bake for about 45 minutes, switching the position of the pans top and bottom and back and to front, once during baking, until the cake layers are firm and golden and a toothpick inserted in the center emerges clean.
5. Cool the cake in the pans for 10 minutes, then invert onto racks to finish cooling
6. To make the icing, in the bowl of a heavy mixer fitted with a paddle, beat the cream cheese, butter and vanilla on medium speed to low and gradually beat in the confectioners’ sugar. Once all the sugar is incorporated, increase the speed to medium and beat for 5 minutes longer.
7. To assemble the cake, place one layer on a platter or a cardboard round and spread with one third of the icing. Top with another layer and spread with another third of the icing. Place the last layer on top, bottom side up. Frost the top and sides with the remaining icing. Sprinkle the toasted pecan pieces on top of the cake and press into the sides.
I'll ad pictures on Saturday.
Cake batter
2 C all purpose flour
2 tsp baking powder
1 ½ tsp baking soda
2 tsp cinnamon
4 large eggs
2 C sugar
1 ½ C vegetable oil
2 C finely grated carrots
8oz crushed pineapple in juice
¾ C pecans, coarsely chopped
Cream Cheese Icing
12oz cream cheese, softened
12 T unsalted butter, softened
1T vanilla extract
6 C powdered sugar sifted after measuring
1C pecans, toasted and coarsely chopped
You will need three 9” cake rounds
1. Set the racks in the upper and lower thirds of the oven and preheat to 325 degrees.
2. Stir together the flour, baking powder, baking soda and cinnamon in a bowl.
Whisk the eggs in a large mixing bowl. Whisk in the sugar and continue whisking briefly until light , about one minute. Whisk the oil in a slow stream.
3. Stir in the carrots, the pineapple with its juice, and the pecans then fold in the dry ingredients. Scrape the batter into the prepared pans and smooth the tops.
4. Bake for about 45 minutes, switching the position of the pans top and bottom and back and to front, once during baking, until the cake layers are firm and golden and a toothpick inserted in the center emerges clean.
5. Cool the cake in the pans for 10 minutes, then invert onto racks to finish cooling
6. To make the icing, in the bowl of a heavy mixer fitted with a paddle, beat the cream cheese, butter and vanilla on medium speed to low and gradually beat in the confectioners’ sugar. Once all the sugar is incorporated, increase the speed to medium and beat for 5 minutes longer.
7. To assemble the cake, place one layer on a platter or a cardboard round and spread with one third of the icing. Top with another layer and spread with another third of the icing. Place the last layer on top, bottom side up. Frost the top and sides with the remaining icing. Sprinkle the toasted pecan pieces on top of the cake and press into the sides.
I'll ad pictures on Saturday.
8 comments:
Best carrot cake EVER!
Thanks Keith. :)
This was DELISH! Thanks again for making food for the party.
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