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Thursday, April 14, 2016

The Ultimate Layered Carrot Cake

Meet the one and only carrot cake recipe you'll ever need. The batter comes together in a matter of minutes and makes a flavourful, moist cake with just the right ratio of crushed pineapple to grated carrot. Topped with smooth, sweet cream cheese icing, it's perfection on a plate.

By The Canadian Living Test Kitchen
Source: Canadian Living Magazine: September 2014
Prep time 1 hour
Total time 4 hours
Portion size 16 servings

2 cups (280 g) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
3 eggs
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed brown sugar
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (454 g) grated carrots, (about 2 large)
1 can (398 mL) crushed pineapple, drained
1/2 cup (56 g) chopped pecans

Cream Cheese Icing:
2 pkg (each 250 g) cream cheese, softened
1/2 cup (114 g) butter, softened
1 tsp (5 mL) vanilla
6 cups (1.8 kg) icing sugar

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together eggs, granulated sugar, brown sugar, oil and vanilla until smooth; stir into flour mixture just until moistened. Stir in carrots, pineapple and pecans until combined. Scrape into 2 greased and floured 8-inch (1.2 L) round cake pans.

Bake in 350 F (180 C) oven until cake tester inserted in centres comes out clean, 35 to 38 minutes. Let cool in pans on rack. (Make- ahead: Cover with plastic wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw before continuing with recipe.)

Cream Cheese Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth and combined.

Slice each cake in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread about 3/4 cup of the icing over cut side; top with 1 of the remaining layers, cut side down. Spread about 3/4 cup of the icing over top of second layer. Repeat with remaining cake layers and icing, omitting icing from top of stack.

Using large offset palette knife, spread thin layer of the remaining icing all over cake to seal in crumbs; refrigerate until firm, about 30 minutes.

Using palette knife, spread remaining icing all over cake. Refrigerate for 30 minutes before serving. (Makeahead: Cover loosely and refrigerate for up to 24 hours.)

Change it Up - The Ultimate Carrot Slab Cake: Prepare batter as directed; scrape into greased and floured 13- x 9-inch (3.5 L) cake pan. Bake until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan on rack. Top with a half-batch of the Cream Cheese Icing.

Nutritional Information per serving: about
cal 611 pro 5g total fat 31g sat. fat 11g 
carb 82g dietary fibre 2g sugar 68g chol 84mg 
sodium 389mg potassium 157mg 
calcium 7 iron 10 vit A 40 vit C 2 
folate 16

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