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Traditional Carrot Cake with a Cream Cheese Icing https://www.metro.ca/userfiles/image/recipes/gateau-carottes-glacage-fromage-creme-11229.jpg PT25M PT35M PT1H00M
CAKEPlace rack in middle of oven and preheat to 350°F.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.FROSTINGMake 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 CAKESlather 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.Garnish with chopped walnuts (Optional).Source: Metro
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2 cups (500 ml) all purpose flour 1 teaspoon (5 ml) baking powder 1 teaspoon (5 ml) baking soda 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) allspice 1/2 teaspoon (2,5 ml) nutmeg 2 teaspoon (10 ml) ground cinnamon 1 1/2 cup (375 ml) packed brown sugar 1/2 cup (125 ml) white granulated sugar 1 cup (250 ml) Canola oil or vegetable oil 4 fresh eggs room temperature 3 1/2 cups (875 ml) grated fresh carrot on largest hole of box grater 1/4 cup (60 ml) walnuts 1/4 cup (60 ml) chopped walnuts to garnish (optional) some unsalted butter and flour to grease cake pans frosting 1 pkg (250 g) Selection Classic cream cheese room temperature (very important this is room temperature) 1/2 cup (125 ml) unsalted butter room temperature 3 cups (750 ml) icing sugar or confectioners sifted
Traditional Carrot Cake with a Cream Cheese Icing

Traditional Carrot Cake with a Cream Cheese Icing

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Desserts
0:25
Preparation
0:35
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 cups
    (500 ml)
    all purpose flour
  • 1 teaspoon
    (5 ml)
    baking powder
  • 1 teaspoon
    (5 ml)
    baking soda
  • 1 teaspoon
    (5 ml)
    salt
  • 1 teaspoon
    (5 ml)
    allspice
  • 1/2 teaspoon
    (2,5 ml)
    nutmeg
  • 2 teaspoon
    (10 ml)
    ground cinnamon
  • 1 1/2 cup
    (375 ml)
    packed brown sugar
  • 1/2 cup
    (125 ml)
    white granulated sugar
  • 1 cup
    (250 ml)
    Canola oil or vegetable oil
  • 4
    fresh eggs room temperature
  • 3 1/2 cups
    (875 ml)
    grated fresh carrot on largest hole of box grater
  • 1/4 cup
    (60 ml)
    walnuts
  • 1/4 cup
    (60 ml)
    chopped walnuts to garnish (optional)

  • some unsalted butter and flour to grease cake pans

  • frosting
  • 1 pkg
    (250 g)
    Selection Classic cream cheese room temperature (very important this is room temperature)
  • 1/2 cup
    (125 ml)
    unsalted butter room temperature
  • 3 cups
    (750 ml)
    icing sugar or confectioners sifted
Imprimer ma sélection

Preparation

CAKE

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

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.

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.

Garnish with chopped walnuts (Optional).

Source: Metro

Source : Metro

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