Ingredients
2 tsp Baking Powder
2 tsp Baking Soda
2 tsp Cinnamon
3/4 tsp Sea Salt
2 cups All Purpose Flour
3 cups Shredded Carrots
1 cup Unsweetened Shredded Coconut
1 cup Chopped Pecans
1/2 cup Raisins (whiskey soaked is very worth it, I used southern comfort)
1 1/2 cups Sugar
1 cup Oil
4 Eggs
Frosting
8-ounce Cream Cheese
1 lbs. Powdered Sugar
1 Tbsp Lemon Juice
1/2 cup Coconut (optional)
Directions
1) Preheat oven to 325 degrees F, butter and flour two 9-inch cake pans.
2) In one large bowl combine the flour, cinnamon, baking powder, baking soda and salt, set aside. In another large bowl combine the carrots, chopped nuts, coconut, and raisins.
3) In a mixing bowl combine the oil and sugar until smooth. Add in the eggs one by one. If you are using a mixer put the speed on low, or just use a spatula to add the dry ingredients and mix until just combined, and then add the chunky ingredients and GENTLY mix until just combined.
4) Add the batter evenly to both prepared cake pans, and put in the oven for 40-50 minutes and rotate the pans half way through. The cake is done when a butter knife comes out clean from the center.
5) For the frosting: In a mixing bowl combine the cream cheese and butter until smooth and creamy, slowly add in the confectioners sugar until sweetened to your liking, continue beating until smooth and velvety, finally add in the lemon juice and beat just a little bit more!
6) If you want to take half of the frosting and add in the 1/2 cup of coconut, generously use the coconut frosting on the first layer of cake and then add the second layer upside down, then add the rest of the coconut frosting on top. Finally cover the cake with the rest of the frosting and you can put toasted coconut or toasted chopped nuts to the outside of the cake, or just leave as is.
7) Before serving you should refrigerate the cake for about 10 to 15 minutes so that the frosting can set. Then you can enjoy your delicious wonderful cake!
#easterrecipes #cake #carrotcake
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