Aug 222018

Grownup Carrot Cake

Grownup Carrot Cake


For the cake:
1 1/4 pounds carrots, peeled and cut into 2″ pieces
1 T butter or olive oil
4 cups all purpose flour
4 cups sugar
4 t baking soda
2 T cinnamon
2 t ground ginger
1/2 t cloves
2T vanilla or vanilla paste
3 T bourbon
6 eggs, lightly beaten
2 cups good quality extra virgin olive oil
1 1/2 cups fresh pineapple, cut into 1/4″ pieces (or canned pineapple)
1 7-ounce package shredded sweetened coconut (about 2 2/3 cups)

For the frosting:
6 T unsalted butter, room temperature, cut into 6 pieces
1 8 ounce package cream cheese, room temperature, cut into 8 pieces
3 cups powdered sugar, sifted
2 T fresh lemon juice
1 T vanilla or vanilla paste

Read More :   Chocolate Cupcakes


For the cake:

Arrange oven racks in the middle of the oven so they can accommodate three 9″ cake pans. Heat oven to 350 degrees. Put carrots in a pot and cover with water. Bring to a boil, reduce heat and cook until fork-tender, about 12 – 15 minutes. Drain the carrots and allow to cool. When cool, puree in a food processor or blender. Set aside.

While carrots are cooking, line three 9″ cake pans with parchment paper. Butter or lightly oil both sides of the parchment so that the parchment adheres to the cake pans.

In a large bowl, sift the flour, sugar, baking soda, cinnamon, ginger and cloves together. Add the vanilla, bourbon, eggs and olive oil and mix to combine with an electric mixer. Add the carrots, fresh pineapple and coconut and stir by hand to combine. Pour the mixture evenly into three cake pans.

Read More :   Chocolate Cupcakes With Decadent Chocolate Frosting

Bake the cake layers for about 1 hour. Cakes are done when a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and set on cooling racks.

For the frosting:

In a mixing bowl, cream the butter and cream cheese together with an electric mixer. Sift the powdered sugar into the bowl, add the lemon and vanilla and continue mixing until frosting is smooth.

Read More :   Pancakes with Blueberry Ginger Sauce

When ready to frost, remove the parchment paper from each layer. Frost between layers and on top of the cake. This frosting is very rich, so I prefer not to frost the sides of the cake.