Carrot Cake

Name: Carrot Cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 710 milliliters unbleached all-purpose flour; 473 milliliters sugar; 1 teaspoon salt; 1 Tbsp baking soda; 1 Tbsp cinnamon; 355 milliliters olive oil; 4 larges eggs, lightly beaten; 1 Tbsp vanilla extract; 355 milliliters shelled walnuts, chopped; 355 milliliters sweetened, shredded coconut; 473 milliliters finely grated carrots; 237 milliliters drained crushed pineapple; 340 grams cream cheese, at room temperature; 9 Tbsps unsalted butter, room temperature; 887 milliliters powdered sugar; 2 teaspoons vanilla extract; 3 Tbsps lemon juice; 1 serving Extra whole or chopped walnuts, for topping

If you have around 1 hour and 15 minutes to spend in the kitchen, Carrot Cake might be It is perfect for Easter. It works well as a dessert. If you have carrots, lemon juice, walnuts, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven and prepare cake pans: Preheat oven to 350°F. Butter two 9-inch cake pans.

Ingredients you will need

Butter

Equipment you will use

Oven

Cut out rounds of parchment paper and place at bottoms of cake pans. Butter the top of the wax paper rounds.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Wax Paper

Make carrot cake batter: Sift dry ingredients into a bowl.

Ingredients you will need

Carrot

Equipment you will use

Bowl

Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple.

Ingredients you will need

Walnut Pieces

Pineapple

Carrot

Coconut

Vanilla

Egg

Cooking Oil

Pour batter into pans. Set on the middle rack of oven and bake at 350°F for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean.

Equipment you will use

Toothpicks

Oven

Knife

completely on a wire cooling rack.

Equipment you will use

Wire Rack

Make cream cheese frosting: In a stand mixer with a paddle attachment or using hand mixers, beat together the cream cheese and butter. Slowly sift in the powdered sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.

Ingredients you will need

Cream Cheese Frosting

Powdered Sugar

Cream Cheese

Lemon Juice

Vanilla

Butter

Equipment you will use

Hand Mixer

Stand Mixer

Frost and decorate the cake: Once cakes have cooled, remove from the pans and frost.

Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top.

Ingredients you will need

Walnut Halves

Equipment

Ingredients

Servings:

710milliliters

unbleached all-purpose flour 473milliliters

sugar 1teaspoon

salt 1Tbsp

baking soda 1Tbsp

cinnamon 355milliliters

olive oil 4larges

eggs, lightly beaten 1Tbsp

vanilla extract 355milliliters

shelled walnuts, chopped 355milliliters

sweetened, shredded coconut 473milliliters

finely grated carrots 237milliliters

drained crushed pineapple 340grams

cream cheese, at room temperature 9Tbsps

unsalted butter, room temperature 887milliliters

powdered sugar 2teaspoons

vanilla extract 3Tbsps

lemon juice 1serving

Extra whole or chopped walnuts, for topping

Recommended wine: Cream Sherry, Moscato Dasti, Port

Carrot Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.