the first time i made this carrot cake was for easter. my mom loved it so much she requested it again for mother's day.
wanting to preserve my status as favorite daughter*, i obliged.
by the way, this recipe is dedicated to my awesome pal NELS, who demands i update this blog more frequently.
i will do my best!
start by peeling some carrots and chopping off the gross ends
i actually hate carrots, so i wanted the shavings as small as possible.
instead of a grater i used a microplane zester.
you'll want 2 cups worth of carrot zest. set aside for now.
i also enjoy cocount flavor, but not large chunks.
so i took some sweetened shredded coconut and pulverized it in my mini food processor.
you can set this aside for now, too.
now you'll want to sift together some flour...
now sift it into a large bowl.
it will be all airy and delightful like a happy cloud
now you'll measure a cup and a half of extra virgin olive oil
i used the same measuring cup to lightly beat 4 eggs
dump the oil and eggs into the dry mixture, then add vanilla
now you can throw in your itty bitty cocount chunks
your carrot zest,
and some drained, crushed pineapple (from the can)
i'm pretty sure i was supposed to mix the dry mixture with the oil and eggs, and then fold in the coconut, carrots, and pineapple.
but i'm a rebel without a cause so i skipped that step and just mixed it all together at once.
now get two 9-in cake pans, flip them upside down and cut out a circle of wax paper, using the bottom of the pan as a guide.
butter the crap out of them
then place the wax rounds in the bottom
and butter the wax.
doesn't my stick of butter kind of look like a superhero with a wrapper cape?
like when we were kids and we would eat blow pops. those had superhero wrapper capes too.
now you can pour half the batter into each pan.
i didn't measure, just eyeballed it
stagger them in the oven like so, and switch their positions halfway thru baking
when finished, place on a cooling rack until partially cooled
after about an hour of cooling, you can invert the cakes on the cooling rack and remove the pan.
also peel off the wax paper.
now we make the cream cheese frosting with 3 blocks of cream cheese and a stick and a half of butter
make sure they're room temperature, and beat together
add vanilla, and beat
now add some powdered sugar, and beat
when the cakes are cool, place the first one on the pedestal and ice it
first round is iced
place the second round on top, and continue icing
i never said i was good at icing cakes, mmmkay?
now cut yourself a big 'ol slice and enjoy!
carrot cake. (adapted from simply recipes)
3 cups flour
2 cups sugar
1 tsp salt
1 tbsp baking soda
1 tbsp cinnamon
1 1/2 cups olive oil
4 large eggs, lightly beaten
1 tbsp vanilla
1 1/2 cups sweetened shredded cocount (for smaller bits you can further chop it in a mini food processor like i did)
2 cups finely grated carrots (i used a microplane)
1 cup of drained crushed pineapple
3 8-oz blocks of cream cheese, room temperature
1 1/2 sticks unsalted butter, room temperature
1 tsp vanilla extract
3 cups confectioners sugar
preheat oven to 350
butter two 9-in round cake pans. add wax paper rounds to the bottom of each pan and butter those as well.
sift the dry ingredients into a large bowl
add remaining ingredients and beat well
pour half the batter into each pan and stagger them on the middle rack in the preheated oven
bake 45-50 minutes, switching the pans' positions halfway thru
cool on a cooling rack for 1 hour before inverting onto the rack to remove the pans and wax paper.
cool completely before icing
in a large mixing bowl, beat butter and cream cheese until smooth
add vanilla, beat
add confectioners sugar, beat well.
as for how to ice your cake- well, you saw the hack job i did. you're on your own!
*according to me
It was delicious! I can vouch for that!ReplyDelete
I have yet to make a carrot cake. I need to remedy this, stat.ReplyDelete