Tuesday, 11 September 2012

Carrot cake

This is one of Ina Gartens recipes that I have adapted. I have included a lot more spice which I think adds more flavour and I have tinkered about with the quantities. I love the addition of crushed pineapple because it the end result is a super moist sponge. I have to say the original recipe is a damn good one, and if you love carrot cake, this will be the last recipe you try. 
You will need
For the cake:
  • 340g of light brown caster sugar
  • 330ml cups vegetable oil
  • 3 extra-large eggs, 
  • 1 teaspoon pure vanilla extract
  • 325g plain flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon of allspice
  • 1 teaspoon of grated nutmeg
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 140g raisins
  • 140g  chopped pecans
  • 450g carrots, grated
  • 70g  diced fresh pineapple
For the frosting:
  • 350g cream cheese, at room temperature
  • 225g  unsalted butter, at room temperature
  • 1 teaspoon of vanilla extract
  • 450g icing sugar sugar, sifted
  • the zest of one orange
Preheat the oven to 170 degrees c.
Grease and line two eight inch cake tins
Beat the sugar, oil, and eggs together in a bowl with an electric whisk until light yellow. Add the vanilla. In another bowl, sift together  flour, the cinnamon, allspice, nutmeg, baking powder, and salt. Add the dry ingredients to the wet ingredients. Toss the raisins and Pecans with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 45 to 55 minutes, or until a skewer comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting:
Mix the cream cheese, butter and vanilla in the bowl whisk with an electric mixer until fully combined and then add the icing sugar and orange zest. When the cake has fully cooled place the first half onto a cake platter or plate. Spoon a generous quantity of the icing onto the cake and then spread out until nearly at the edges but not quite. Place the other half of the cake on top of the iced half, the weight of the top sponge will spread the icing to the edges perfectly. Spread the remaining icing on top of the cake and sides, using a spatula smooth the edges and top, or for a rustic look use a spoon to create swirls in the icing. Decorate with orange zest curls.

No comments: