Butter’s Carrot Cake
Can we say this is a great way to get your veggies???
Butter's Carrot Cake
Yield: 1 (3-4 layer) cake, about 8-12 slices
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
Who doesn't love a good carrot cake? Especially one that is nice and moist with little bits of pineapple, flexed with coconut and topped with a. layer of Cream Cheese Butter Cream. Not a bad way to get your veggies.
Ingredients
Cake
Frosting
Instructions
- Preheat the oven to 350F.
- On a large piece of parchment paper, sift together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder and salt; set aside.
- In a large bowl, whisk together the sugar and vegetable oil. Add the eggs and continue to whisk until the batter is pale in colour.
- Add the carrots, crushed pineapple and pineapple juice and whisk to incorporate.
- Sprinkle the dry ingredients over the batter and use a rubber spatula or wooden spoon to blend. Stir in the coconut and walnuts.
- Spoon the batter evenly into two 7" circular pans that have been buttered and floured.
- Bake for 30 to 35 minutes, or until a wooden skewer inserted into the centre comes out clean.
- Meanwhile, prepare the frosting. In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on high speed until very pale in colour.
- Scrape down the sides of the bowl at least twice while beating to make sure the butter and cream cheese are evenly combined. Turn the mixer to low and slowly add the icing sugar. Mix until well combined, then slowly add the milk and vanilla.
- Scrape down the sides of the bowl again. Turn the mixer to high and let it run until the butter cream is light and fluffy.
- Remove the cakes from the oven and allow them to cool for 10 minutes; invert onto wire racks to cool completely. You may need to run a sharp knife around the edges of the pans if the cakes do not fall out easily when inverted.
- Transfer the cakes to a rotating cake stand and use a large serrated knife to cut each cake in half horizontally to create four layers.
- Ice the top of each cake layer and stack, then evenly ice the outside and top of the entire cake. Take handfuls of the walnuts and press lightly onto the outside.
Cream Cheese Butter Cream
Yield: 4 cups, enough for 1 (7 -inch) cake or 18 cupcakes
Prep time: 15 MinTotal time: 15 Min
Ingredients
Instructions
- In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on high speed until very pale in colour. Scrape down the sides of the bowl at least twice wile beating to make sure the butter and cream cheese are evenly combined.
- Turn the mixer to low and slowly add the icing sugar. Mix until well combined then slowly add the milk and vanilla. Scrape down the sides of the bowl again.
- Turn the mixer to high and let it run for a least 10 to 12 minutes, until the butter cream is light and fluffy.