Increase the speed to high, add the cream and beat until combined, 30 to 45 seconds. Dina Ávila is a photographer in Portland, Oregon. The pineapple should be blended until liquified and the ginger should be either blended or grated. 1 pound (3¾ cups) confectioners' sugar. That being said: hate the recipe, not the carrot cake.
Butter and flour three 9-inch round, 2-inch deep cake pans, flour the insides and tap out the excess. Step 12: To assemble the cake, level off the domed tops of the two cakes with a serrated knife. In a large bowl, sift together the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Add the softened butter to the cream cheese mixture and continue creaming on medium speed until very fluffy and smooth, about 4 minutes. In another bowl, stir together the carrots, chopped nuts, coconut and raisins. Bake until the tops of the cakes are browned and shiny and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Moist as all get out, redolent of cinnamon and nutmeg, and slathered with a silky cream cheese frosting, this is the recipe you need this Easter.
Step 7: Remove the bowl from the mixer and use the rubber spatula to scrape and fold the batter from the bottom of the bowl to really make sure the batter is cohesive. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. You can also use cooking spray. If you don't have a juice extractor, feel free to run the carrots through a food processor or grate them as normal, then chop the shreds on a board with a chef's knife — you're looking for a fine mince. To make the cake, preheat the oven to 350°F (180°C). Try it out and report back in the comments section; we think you're gonna love it. Is it a cake or a salad?! ) Step 8: Divide the batter evenly between the two pans. 185 g) crushed pineapple, drained. In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce or crushed pineapple, vanilla extract, and fresh ginger (if using) until fully combined.
¾ cup (91 grams) powdered sugar. The carrot tops "planted" in the frosting add a whimsical touch. 2 cups all-purpose flour. 2/3 cup (90 grams) whole-wheat flour (Anson Mills' graham flour preferred). 3 carrots, with tops attached.
Europeans go crazy for carrot cake—especially the French. 1 teaspoon ground ginger or fresh ginger. 1 cup coarsely chopped walnuts or pecans. Then just swirl the frosting over the top, leaving the sides bare. Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool to room temperature. There's enough frosting to fill the layers and cover the sides and top of the cake, but each layer is covered generously, so generously that when the next layer goes on the frosting ripples out around the edges. Jen Yee is the executive pastry chef for the Hopkins and Company restaurant group, including its provisions shop, the Buttery ATL. Divide the batter among the baking pans and slide the pans into the oven. Serving: The cake can be served as soon as the frosting is set. 375 g) confectioners' sugar. To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plate. Step 2: Make the cake.
3 cups grated carrots (you can grate the carrots in a food processor fitted with a shredding blade). Whip the ingredients for about 5 to 7 minutes on medium-high speed, until the mixture lightens and increases in volume significantly, with a mayonnaise-like consistency. Place the softened cream cheese, powdered sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ground ginger (if not using fresh ginger), nutmeg, cardamom, ground black pepper, and salt until combined. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.
Instructions: Step 1: If you're making the dehydrated carrot garnish, peel the carrot and finely slice it into thin coins using a mandoline or vegetable peeler. Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter. Step 4: Meanwhile, in a separate bowl, whisk together the flours, baking soda, and salt. If you own a microwave, place the carrot slices on a plate lined with parchment or a paper towel. Finish the top layer with swirls of frosting.
Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. Step 5: Add the dry ingredients to the wet ingredients in 3 additions, mixing to incorporate and scraping the bowl with a rubber spatula in between additions. Preheat oven to 350 F (175 C). Translation: a goodly amount. Just as gently, stir in the chunky ingredients. Doing this allows for a tighter crumb than you get with the usual box grater trick.
Alternatively, you can lay them on a parchment-lined sheet pan and place them in an oven set to the lowest possible heat with the door slightly ajar until fully dried, about 6 hours or overnight. ½ cup moist, plump raisins (dark or golden) or dried cranberries. If using fresh ginger or crushed pineapple, these ingredients need to be blended. For the cream cheese icing: 1 pound (454 grams) cream cheese, softened. For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees.
Recipe tested by Deena Prichep. 470 g) grated peeled carrots. Step 9: Bake the cakes for 50 to 55 minutes, or until a cake tester comes out clean and the cake bounces back when gently pressed. To assemble the cake, place 1 cake layer on a cake stand or serving plate.