Carrot Cake

Easter isn’t complete without a delicious Carrot Cake. I jazzed this one up with a little crushed pineapple, and some lovely little carrots on top. This recipe is a little more involved, but hang with me because it is worth every minute. I promise you’ll be savoring every bite. Enjoy!

Huckleberry Collective

Carrot Cake

prep time: 15 Mcook time: 1 hourtotal time: 1 H & 15 M

ingredients:

Carrot Cake
  • 2 ½ Cups Cake Flour or All-Purpose Flour
  • 1 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/8 Teaspoon Ground Clove
  • 1 ½ Teaspoons Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1lb of Finely Shredded Carrots (I bought shredded and placed in blender)
  • 1 Cup Granulated Sugar
  • 1 Cup Light Brown Sugar
  • 4 Large Eggs
  • 1 1/2 Cups Avocado Oil or Vegetable
  • 2 Cups of Crushed Pineapple (Lightly Drained)
Cream Cheese Frosting
  • 14 Tablespoons Unsalted Butter (Room Temperature)
  • 3 ½ Cups of Powdered Sugar
  • 2 Teaspoons of Vanilla Paste
  • 1/4 Teaspoon of Salt
  • 16 oz. of Cream Cheese, (Cold from Fridge)
  • ½ Cup of Chopped Pecans
  • 10 Sprigs of Rosemary
  • 2 Wilton Disposable Piping Bags
  • 2 Wilton Tips (Plainfor Carrots and Detailed for base)
  • ½ Teaspoon Orange Food Coloring

instructions:

How to cook Carrot Cake

Carrot Cake
  1. Preheat oven to 350 degrees.
  2. Spray 3, 9 inch round cake pans, then lightly dust with flour.
  3. In a large mixing bowl, whisk together your dry ingredients; flour, baking powder, baking soda, salt, cloves, cinnamon, and nutmeg.
  4. Next you will need your Kitchen Aid or Hand Mixer. Combine eggs, and sugars. Mix eggs and both sugars on medium for one minute, or until combined. While your Sugar and Eggs mix, you will work on your carrots.
  5. Place your 1 lb. bag of carrots into the blender to get them very fine. Pulse 4 times, and set aside.
  6. Reduce speed and start adding your Avocado Oil to your Egg and Sugar mixture. Mix well, until thoroughly combined. Remove bowl from stand.
  7. Next you will combine your dry ingredients with you wet. You will mix these by hand with a wooden spoon or spatula. Once combined, add in your Carrots and Pineapple.
  8. Mix well, until totally combined.
  9. You will begin baking your pans on the middle rack for 12 minutes, then rotate your pans and continue to bake for another 13 minutes. Totaling a 25 minute bake time.
  10. Remove from oven and let cool in the pans for about 15 minutes. Then remove them from their pans, and let them continue to cool on a wire rack for about 1 hour. Feel your cake and if it has any heat continue the cooling process.
Cream Cheese Frosting
  1. While your cakes cool, you will prep your frosting. In a mixing bowl beat the Butter on medium fluffy and creamy. Next you will add the Powdered Sugar, Salt and Vanilla Paste. Mix totally combined and more fluffy.
  2. Cut your Cream Cheese blocks into ¼ pieces. Add in your cream Cheese ¼ at a time. Increase speed to medium- high and mix well. It is key to have no lumps.
  3. Remove from mixer and pull out one cup of frosting, place in a small mixing bowl. This is for your carrots and base frosting. You will add in the food coloring and mix well. Set aside.
  4. Add in chopped pecans to your remaining Cream Cheese Frosting. Mix well.
  5. To frost your cake, place your first cake layer on your base of choice. Use an Ice cream scoop and place three medium scoops the Pecan and cream Cheese Icing mixture in the middle of the layer. Use an angled spatula or butter knife to spread your icing. Spread evenly so some is falling on edges. Place second cake layer on top. Repeat first steps with scoop, then spreading over the second cake layer. Then place the last cake layer. Repeat steps again and begin frosting the top and down to the side of the cake with the rest of the frosting.
  6. Next, you will assemble your piping bag for the carrot portion. Spoon half of your orange icing into your piping bag. Begin Piping on your carrots (I piped in an upside down raindrop formation). Once finished you will prep your next bag for the base. Pipe the bottom. Add Rosemary sprigs to Carrot design at the top.
  7. Refrigerate for 2 hours or overnight in cake container or safely wrapped.
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