seasonal RECIPES for those who love to EAT
Makes: 1 Double Layer 10-inch cake or 24 cupcakes
Prep. Time: 1 hr. 45 min.
Cook Time: 45 to 50 min. and 20 to 25 min. for cupcakes
1. Place the shredded carrot in a large mixing bowl and toss with the brown sugar. Let stand for about 1 hour, tossing occasionally, until liquid collects in the bottom of the bowl.
2. Heat the oven to 350°F and place the rack in the center position. Coat two 10-inch round cake pans with
non-stick cooking spray or line 24 muffin cups with paper liners.
3. In a stand mixer or using an electric hand mixer, cream together the eggs, white sugar, vegetable oil and vanilla extract in a large bowl until smooth.
4. Stir in the pineapple and fresh ginger.
5. In a separate mixing bowl, combine the flour, baking soda, salt, and cinnamon, stirring with a fork.
6. Stir the dry ingredients into the bowl with the wet ingredients, working in batches to avoid creating lumps. Add the carrot and stir until mixed well.
7. If using cake pans, divide the batter evenly between the pans and smooth out surface with a spatula. If using muffin tins, divide batter among the 24 cups evenly.
8. Bake at 350°F for about 45 to 50 minutes (20 to 25 minutes for muffins) or until center is set and a toothpick comes out of the center clean.
9. While the cake is baking, using an electric hand mixer beat together the cream cheese, butter, nutmeg, vanilla and milk until smooth and creamy.
10. When the cakes (or cupcakes) are done, remove from the oven and let cool in the pan for 10 minutes.
11. Remove from the pans and transfer to a cooling rack to finish cooling.
12. When cake is nearly room temperature, spread a thin layer of frosting on the bottom layer, then stack the second layer on top and spread a generous layer of frosting across the top. (If you made cupcakes instead, divide the frosting evenly among the cupcakes). Serve immediately or store refrigerated in an air-tight container for up to 5 days.
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Carrot cake is simple and wonderful and distinctly spring-like to me. I think because it tends to show up around Easter time. Something about carrots as the preferred snack of that mystical (and probably slightly confused) fluffy bunny who shows up each year to hide eggs and leave baskets filled with excessive amounts of chocolate. When I’ve scarfed one too many cream-filled eggs or marshmallow chicks, this carrot cake is a welcome change of pace. It is surprisingly light for a carrot cake and stays incredibly moist during baking. If you want to lighten the sugar even more, skip the frosting and just eat the cake plain. (It’s still delicious this way, I promise!)
6 c. Freshly carrot; shredded
1 c. Brown sugar
1 1/2 c. White sugar
1 c. Vegetable Oil or Coconut Oil
2 tsp. Vanilla extract
1 c. Crushed pineapple
2 tbsp. Fresh ginger; grated
3 c. All-purpose flour
1 1/2 tsp. Baking soda
1 tsp. Salt
4 tsp. Ground cinnamon
8 oz. Cream cheese (one brick); room temperature
1/2 c. Unsalted butter (one stick); room temperature
1 tsp. Ground nutmeg
2 tsp. Vanilla Extract
2 tsp. Milk