Archive for the 'carrot cake' Category

30
Jun
09

What I do with Left Over Frosting……

Carrot Cake with Coconut Cream Cheese Frosting and fresh berries from our yard!

Carrot Cake with Coconut Cream Cheese Frosting and fresh berries from our yard!

 

 I had a lot of that frosting left over from Nathan and Sarah’s reception cake so I decided to make a carrot cake.  I bake for my profession but I also bake at home to relax.  Crazy?  I don’t think so.  I am fortunate that I get paid to do something I love everyday.

I found this great carrot cake recipe in Nick Malgieri’s book “Perfect Cakes”.  Here is that recipe:

Martha Turner’s Carrot Cake

2 cups all-purpose flour(spoon flour into dry-measure cup and level off)

2 teaspoons baking powder

1 1/2 teaspoons baking soda

2 teaspoons ground cinnamon

4 large eggs

2 cups sugar

1 1/2 cups vegetable oil, such as corn or canola (I used canola)

2 cups peeled and finely grated carrots ( about 4 large carrots)

one 8-ounce can crushed pineapple in juice

3/4 (about 3 ounces pecans, coarsely chopped (I used walnuts instead)

( added 1 cup of shredded coconut)

Three 2-inch deep  9-inch cake pans, buttered and bottoms lined with buttered parchment or wax paper.

1. Set racks in the upper and lower thirds of the ove n and preheat to 325 degrees.

2. Stir together the flour, baking powder, baking soda, and cinnamon in a bowl, mixing well.

3. Whisk the eggs in a large mixing bowl.  Whisk in the sugar and continue whisking briefly until light, about 1 minute.  Whisk in oil in a slow stream.

4. Stir in the carrots, the pineapple with its juice, and the nuts, then fold in the dry ingredients.  Scrape the batter into prepared pans and smooth the tops.

5. Bake for about 45 minutes, switching the position of the pans top and bottom and back to front, once during baking, until the cake layers are firm and golden and a toothpick inserted in the center emerges clean.

6.  Cool the cake in the pans for 10 minutes, then invert onto racks to finish cooling.  Remove paper before icing.

OK, that was copied word for word from the book.  I used two 9 inch pans instead of three.  I have a convection oven so I baked both pans on the same rack and did not do the maneuvering thing.  I also let the cakes cool completely in their pans and then removed them. 

Coconut Cream Cheese Frosting

(This is my own personal recipe)

1 pound cream cheese, softened

1/2 pound butter, softened

2 pounds powdered sugar

1 teaspoon salt

1 tablespoon pure vanilla

1 teaspoon lemon juice

2 ounces water

4 cups  sweetened shredded coconut

Place all of the ingredients except for the coconut into mixing bowl of stand mixer fitted with paddle.  Start slow so the powdered sugar doesn’t fly everywhere.  Stop/start the machine if you have to.  Once everything is pretty well mixed, gradually increase the speed until you can whip it at full force.  Whip until light and white.  Stop machine and mix in the coconut.  The frosting is ready to use.  It may be refrigerated but bring it to room temperature before frosting a cake.  Enjoy!!

Carrot Cake with Coconut Cream Cheese Frosting - Someone said it had too much frosting.  Frosting lovers, is this possible?

Carrot Cake with Coconut Cream Cheese Frosting - Someone said it had too much frosting. Frosting lovers, is this possible?

 

You can garnish the cake with what ever your heart desires.  We just happen to have a lot of berries growing in our yard, so…….




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