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Carrot Cake https://www.metro.ca/userfiles/image/recipes/gateau-aux-carottes-11866.jpg PT20M PT35M PT55M
FROSTING :250 grams or 1 brick Selections Classic Cream Cheese room temperature (very important this is room temperature).115 grams or 1/2 cup unsalted butter room temperature.375 grams or 3 cups confectioners/icing sugar sifted.CAKE :Place rack in middle of oven and preheat to 350F.Butter and dust with flour two 9-inch cake pans. Line bottoms with parchment paper.In large bowl, sift flour, baking powder, baking soda, salt, cinnamon, allspice and whisk. Set aside.In stand mixer with paddle attachment, mix the brown and white sugar, then eggs, one at a time. Scrape sides of bowl after all eggs have been added and stir again.Add the oil in a slow stream on low speed.Scape sides and add the flour mix on slow in about 3 additions until just incorporated. Do not overmix.Remove from stand and with large spoon or spatula, fold in the carrots until just blended. Do not over mix.Divide the cake batter into the 2 pans and bake for 35 minutes or until a toothpick comes out almost clean (no wet/batter on toothpick but a few small crumbs is okay).Allow to cool in pan for about 10 minutes.Transfer to finish cooling on wire racks for about 2 hours to completely cool before frosting. Ideally wrap in plastic and refrigerate overnight. ...continued in the comments.FROSTING :Make sure the butter and the cream cheese are both the same room temperature.In stand mixer with paddle attachment, beat the cream cheese on medium until smooth and silky about 2 minutes.Add the butter and beat another 30 seconds.Scrape the bowl and add icing sugar in small additions to avoid sugar from flying out. Beat until smooth.ASSEMBLING CAKE :Slather about 1/3 of the frosting on the first layer of cake and smooth out with an offset spatula.Place second layer of cake and spread the rest of the frosting on the top layer and sides using the offset spatula.30 grams or 1/4 cup chopped walnuts to garnish (Optional).
8
3 13 5 1
CAKE 2 cups (260 g) of all-purpose flour 1 teaspoon (5 mL) baking powder 1 teaspoon (5 mL) baking soda 1 teaspoon (5 mL) table salt 1 teaspoon (5 mL) allspice 1/2 teaspoon (2,5 mL) nutmeg 2 teaspoons (10 mL) ground cinnamon 300 g or 1 1/2 cups packed brown sugar 100 g or 1/2 cup white granulated sugar 1 cup (250 mL) Canola or Vegetable oil 4 fresh large eggs room temperature 450 g or 1 pound or 3 1/2 cups grated fresh carrots on largest hole of box grater 1/4 cup (60 mL) walnuts 30 g or 1/4 cup chopped walnuts to garnish (Optional) some unsalted butter and flour to grease cake pans
Carrot Cake

Carrot Cake

Rate this recipe
13 Votes
8
Desserts
0:20
Preparation
0:35
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • CAKE
  • 2 cups
    (260 g)
    of all-purpose flour
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    LIFE SMART GLUTEN FREE FLOUR MIX

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    1 kg


  • 1 teaspoon
    (5 mL)
    baking powder
  • 1 teaspoon
    (5 mL)
    baking soda
  • 1 teaspoon
    (5 mL)
    table salt
  • 1 teaspoon
    (5 mL)
    allspice
  • 1/2 teaspoon
    (2,5 mL)
    nutmeg
  • 2 teaspoons
    (10 mL)
    ground cinnamon
  • 300 g
    or 1 1/2 cups packed brown sugar
  • 100 g
    or 1/2 cup white granulated sugar
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    500 g


  • 1 cup
    (250 mL)
    Canola or Vegetable oil
  • 4
    fresh large eggs room temperature
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    30 un. OR IRRESISTIBLES OR LIFE SMART ORGANIC MAPLE SYRUP 500 - 540 ml SELECTED VARIETIES


  • 450 g
    or 1 pound or 3 1/2 cups grated fresh carrots on largest hole of box grater
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    2 lb PRODUCT OF CANADA, CANADA No. 1 GRADE


  • 1/4 cup
    (60 mL)
    walnuts
  • 30 g
    or 1/4 cup chopped walnuts to garnish (Optional)

  • some unsalted butter and flour to grease cake pans
Imprimer ma sélection

Preparation

FROSTING :

250 grams or 1 brick Selections Classic Cream Cheese room temperature (very important this is room temperature).

115 grams or 1/2 cup unsalted butter room temperature.

375 grams or 3 cups confectioners/icing sugar sifted.

CAKE :

Place rack in middle of oven and preheat to 350F.

Butter and dust with flour two 9-inch cake pans. Line bottoms with parchment paper.

In large bowl, sift flour, baking powder, baking soda, salt, cinnamon, allspice and whisk. Set aside.

In stand mixer with paddle attachment, mix the brown and white sugar, then eggs, one at a time. Scrape sides of bowl after all eggs have been added and stir again.

Add the oil in a slow stream on low speed.

Scape sides and add the flour mix on slow in about 3 additions until just incorporated. Do not overmix.

Remove from stand and with large spoon or spatula, fold in the carrots until just blended. Do not over mix.

Divide the cake batter into the 2 pans and bake for 35 minutes or until a toothpick comes out almost clean (no wet/batter on toothpick but a few small crumbs is okay).

Allow to cool in pan for about 10 minutes.

Transfer to finish cooling on wire racks for about 2 hours to completely cool before frosting. Ideally wrap in plastic and refrigerate overnight. ...continued in the comments.

FROSTING :

Make sure the butter and the cream cheese are both the same room temperature.

In stand mixer with paddle attachment, beat the cream cheese on medium until smooth and silky about 2 minutes.

Add the butter and beat another 30 seconds.

Scrape the bowl and add icing sugar in small additions to avoid sugar from flying out. Beat until smooth.

ASSEMBLING CAKE :

Slather about 1/3 of the frosting on the first layer of cake and smooth out with an offset spatula.

Place second layer of cake and spread the rest of the frosting on the top layer and sides using the offset spatula.

30 grams or 1/4 cup chopped walnuts to garnish (Optional).

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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