"Dangling A Carrot" Cake | Twinspirational -->

Sunday, May 17, 2015

"Dangling A Carrot" Cake


This week I wanted to share a new addition to Baked By Archana's collection of recipes- a scrumptious carrot cake! Like most young adults and children, I was obsessed with chocolate and vanilla flavors for cakes, cupcakes and frosting. It was only after I took a baking class at the Institute of Culinary Education that I discovered that I prefer complex flavors that blend salty, sweet and sometimes even savory in my desserts.
I tried carrot cake as a young adult and distinctly remember not liking it. So I have avoided it at all costs for many years. I love baking from scratch and testing out new cake, frosting and filling flavors. Some of my favorite recipes are:
  • Spiced pumpkin cake with salted caramel buttercream frosting
  • Key lime cupcakes with graham cracker crust, key lime filling and key lime buttercream
  • Pecan, pumpkin and apple pie with homemade crust
  • Strawberry tarts with pastry cream
One of my hobbies is experimenting with gluten free baking. A new recipe favorite is Tone It Up's carrot, apple and cardamom muffins, which uses brown rice flour and coconut palm sugar. They are AMAZING and HEALTHY.  I realized then that I was clearly missing out on carrot flavored treats! 
A friend asked me to bake a carrot cake using her mother's recipe. I was excited to make my first carrot cake from scratch. When making this cake, there are some pieces of equipment that will facilitate the process.
  • KitchenAid Stand Mixer. I LOVE this mixer and use it not only for baking, but also for making meatballs and burgers. You can use a hand mixer or even a standard whisk, but trust me, the KitchenAid will save you a lot of time.
  • KitchenAid Rotor Slicer/Shredder attachment. You can use a regular grater, but the attachment shreds carrots quickly and it can go in the dishwasher. For this recipe, you will need THREE cups of carrots, so the attachment will be handy.
XOXO Archana

"The only carrots that interest me are the number you get in a diamond."––Mae West

 
Carrot Cake
Adapted from Recipe by Pat Loomis
Ingredients
  • 1 Cup Olive Oil
  • 1 Cup Light Brown Sugar
  • 1 Cup Dark Brown Sugar
  • 4 Eggs
  • 3 Tsp Vanilla Extract
  • 1 Cup Organic Pastry Flour
  • 1 Cup Whole Wheat Flour
  • 3 Tsp Cinnamon
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/2 Tsp Sea Salt
  • 1/4 Tsp Nutmeg
  • 3 Cups Grated Carrots (firmly packed)
  • 8 ounce Can Crushed Pineapple
  • 1 Cup Chopped Walnuts
Directions
  1. Preheat oven to 350 degrees F
  2. Create wax paper circles
  3. Grease 2 8-inch cake pans with olive oil and line with wax paper circles and grease again
  4. Blend oil, sugars and eggs in the Kitchen-Aid mixing bowl
  5. Blend in vanilla
  6. In separate bowl, combine flours, cinnamon, baking powder, baking soda, salt and nutmeg
  7. Mix dry ingredients into liquid ingredients and beat on 2-3 speed until throughly mixed
  8. Stir in carrots, pineapple (with juices) and walnuts
  9. Pour into pans and bake for 35 minutes (test cake with toothpick)
Cream Cheese Frosting
Adapted from Recipe by Pat Loomis
Ingredients
  • 3/4 Cup Butter, Softened
  • 12 Ounces Cream Cheese
  • 4-5 Cups Powdered Sugar (depending on how sweet you like your frosting)
  • 1.5 Tsp Vanilla Extract
  • 1/2 Tsp Sea Salt
  • 1 Cup Chopped Walnuts
Directions
  1. Whip butter, cream cheese, powdered sugar and vanilla extract
  2. Move the cake to a cake board, cake turntable or cake plate
  3. Place some frosting on the top of the first layer and then gently place the second layer over the first
  4. Frost the outside of the cake
  5. Place the walnuts on the outside of the cake and use wax paper to gently press against the side
  6. Refrigerate the cake and gently press the cake with wax paper again
  7. Make Toba Garret's decorator's buttercream (recipe at bottom of post)
  8. Use a star tip #21 to add a shell border and pipe carrots with orange frosting with tip #12 and pipe green string tops with tip #233
  9. Store cake in airtight cake/cupcake carrier
Recipes From This Post
Decorator's Buttercream Frosting: Toba Garrett
Carrot, Apple, Cardamom Muffin: Tone It Up (We increased the protein powder to 2 scoops of Optimum Nutrition
Shop This Post
Stand Mixer: Kitchen Aid Tilt Head; Kitchen Aid Bowl Lift (we prefer the bowl lift model, but it's more expensive)
Roter Slicer/Shredder Attachment: Kitchen Aid AttachmentKitchen Aid Attachment PackKitchen Aid Attachment Pack (we bought this attachment which came with a grinder and fruit/veggie strainer, for us it was a better value than just buying the standalone roter slicer/shredder attachment)
Cupcake Carrier: Wilton (includes cupcake and mini-cupcake pans)
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