Carrot Cake by Tasty's Kiano Moju
What you will need
Prepared First
3 cups carrot (450 g), hand-grated
2 ½ cups all-purpose flour (310 g)
2 teaspoons (6 g) ground cinnamon
¼ teaspoon (0.5 g) allspice
1 teaspoon (4 g) baking powder
1 teaspoon (6 g) kosher salt (1/4 tsp if using salted butter)
Dry Ingredients
1 cup light brown sugar (200 g), packed
½ cup granulated sugar (100 g)
3 large eggs, room temperature
1 cup vegetable oil (240 mL)
1 cup raisin (150 g) covered in flour (1 tbsp)
1 cup crushed pineapple (225 g), canned
Icing
1 cup unsalted butter (225 g), (2 sticks) room temperature
12 oz cream cheese (340 g), room temperature
1 ½ teaspoons (7 g) vanilla extract
2 cups powdered sugar (240 g)
(Nutritional facts 360 calories, 17.65 g fat, 49.43 g carbohydrates, 2.88 g protein, 81 mg cholesterol, 166 mg sodium)How to cook
Prepare First
1
Oven
Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
2
Grate the Carrots
Grate the carrots on the small holes of a box grater. Set aside.
Make the Cake
1
Mix the Dry Ingredients
In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
2
Mix the Wet Ingredients
In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
3
Mix the Vegetable Oil
With the mixer running, gradually pour in the vegetable oil.
4
Combine Wet and Dry Ingredients
With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
5
Add the Raisin, Carrots, Pineapple
Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
6
Bake
Divide the cake batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
7
Cool down
Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
Make the Icing
1
Mix butter, cream cheese, vanilla
Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
2
Add Powdered Sugar
Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
Assemble
1
Level
Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
2
Put the Cream Cheese into the Cake
Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
3
Chill
Chill for 30-60 minutes to let the icing set, then slice and serve.
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