Carrot Cake with Cream Cheese-Lemon Zest Frosting

Name: Carrot Cake with Cream Cheese-Lemon Zest Frosting
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 355 milliliters organic cane sugar; 177 milliliters organic canola oil; 454 grams About organic farm-fresh carrots, peeled and cut into 2-inch Lengths (3 cups); 118 milliliters dark-brown sugar; 3 organic eggs; 355 milliliters organic all-purpose flour; 1 Tbsps minced fresh organic ginger; 118 milliliters organic golden raisins, plumped in warm water for 20 minutes and drained; 2 teaspoons organic ground cinnamon; 1 pinch Pinch of freshly grated organic nutmeg; 237 milliliters chopped organic pineapple; 1 teaspoon salt; 79 milliliters dried shredded organic unsweetened coconut; 1 Tbsp organic vanilla extract; 177 milliliters chopped toasted organic walnuts; 118 milliliters organic whole wheat pastry flour

This recipe serves 6. If $1.31 per serving falls in your budget, Carrot Cake with Cream Cheese-Lemon Zest Frosting might be a great dairy free and vegetarian recipe to try. One serving contains 910 calories, 11g of protein, and 44g of fat. Easter will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up nutmeg, pastry flour, farm-fresh carrots, and a few other things to make it today.

Instructions

Preheat the oven to 350°F. Butter and flour two 8-inchround cake pans and line the bottoms with parchment paper (to ensure that the cake will not stick), or place liners in 2 muffin pans for 24 cupcakes. Set aside.

Ingredients you will need

Cupcakes

Butter

All Purpose Flour

Equipment you will use

Baking Paper

Oven

Place the dried coconut in a cup of warm water to soften and set itaside for 15 minutes.

Ingredients you will need

Dried Coconut

Water

Place the carrots in a food processor and pulse on and off for1 minute. Then add the pineapple and pulse until the carrots are cutinto very small pieces and the pineapple is pureed, 1 to 2 minutes.

Ingredients you will need

Pineapple

Carrot

Equipment you will use

Food Processor

In a large bowl, sift together the dry ingredients.

Equipment you will use

Bowl

Add the brownsugar and use a whisk to break up any lumps.

Equipment you will use

Whisk

Drain the coconut and place it in a medium bowl.

Ingredients you will need

Coconut

Equipment you will use

Bowl

Add the oil,vanilla extract, eggs, and carrot-pineapple mixture, and whisk tocombine.

Ingredients you will need

Vanilla Extract

Pineapple

Carrot

Egg

Cooking Oil

Equipment you will use

Whisk

Add the wet ingredients into the dry, mixing with a rubber spatulato incorporate but not overmix. When the batter is almost mixed,stir in the additions, if using.

Pour the batter into the preparedpans.

Bake for 55 minutes, or until the tops are a very golden brown and atester inserted in the center comes out clean. (It may look as if thecake is too well done, but it takes a while to bake because it's sodense.) For cupcakes, the baking time is 35 to 40 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Let the cakes cool in the pans for 10 minutes. Then invert themonto a wire rack and let them cool completely.

Equipment you will use

Wire Rack

Fill and frost the cake with the Cream Cheese-Lemon Zest Frosting (for added oomph, add 1/2 tablespoon minced fresh ginger to the frosting).

Ingredients you will need

Cream Cheese

Fresh Ginger

Lemon Zest

Frosting

to decorate

Fill and frost the cake with cream cheese frosting and let chill. Tint 1/2 cup frosting lemon yellow, and use the 10 tip to pipe 5 dots in a circle to create simple buttercup flowers. Then combine any remainingyellow frosting with some additional cream cheese frosting andtint it leaf green. I use tip #67, which pipes small fern stems. Pipe thecenter stamen with cream cheese frosting and chill to set.

Ingredients you will need

Cream Cheese Frosting