Happy Holiday! Carrot Cake With Cream Cheese Frosting
Carrot cake is the quintessential Easter dessert, well maybe it is, but this is my first time making it for Easter. It’s a wonderful cake and although this is the first carrot cake I have made for Easter it is not my first carrot cake, it has however been a long time since I’ve made one. This recipe is one that I have used for many years. It’s from Nick Malgieri’s cookbook simply titled “Perfect Cakes”. This carrot cake is delicious, moist, and pretty much perfect. I love using pineapple in my carrot cake, something about that addition makes the cake absolutely wonderful. You of course must frost with cream cheese frosting, it’s imperative IMHO. The recipe is from Mr, Malgieri’s book but was written by Martha Turner from North Carolina. Going against everything I have been taught I am serving dessert first, the main dish is coming soon.
Martha Turners Carrot Cake
Makes one 9 inch double (or 8 inch triple) layer cake or 24 cupcakes
2 cups all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1/2 tsp powdered ginger (I add this it’s not in the original recipe)
4 large eggs at room temperature
2 cups sugar
1 1/2 cup vegetable oil
2 cups grated carrot
1 8 oz can crushed pineapple with it’s juice
3/4 cup chopped pecans (optional)
Pre heat the oven to 325 degree’s. Butter or grease two 9 inch round cake pans or 3 8 inch round pans, line with parchment, grease again and dust with flour. Set aside.
Whisk together the flour, baking powder and soda, cinnamon and salt.
In stand mixer combine eggs and sugar beating briefly until light approximately 1 minute. slowely add the oil in a steady stream with mixer on, beat just until combined. Add the carrots and pineapple with the juice and mix to combine. Add the optional pecans stirring to mix them in. Scrape batter into prepared pans.
Bake for 45 minutes or until cake is golden brown, firm and toothpick inserted in center comes out clean.
Invert onto cooling rack and let cool completely before frosting the cake.
Cream Cheese Frosting
8 oz unsalted butter softened at room temperature
8 oz cream cheese at room temperature
3 1/2 cups powdered sugar
half and half or milk or cream added a tsp at a time until it reaches desired consistency. NOTE: When I frost my carrot cake with cream cheese frosting I use pineapple juice instead of milk or cream.
Beat the butter and cream cheese until fluffy. Add the powdered sugar a cup at a time with a splash of cream or milk or for this cake pineapple juice. Frost the cake immediately.