Divine Carrot Cake

So far so good in our second week of baking.  The agenda today was made-from-scratch carrot cake and although intimidated at first, we set out to tackle the challenge with our heads held high.  And high it was indeed; I had no idea that our recipe would spawn a three-layer cake complete with level-by-level cream cheese frosting!  We would highly recommend this recipe to anyone who likes carrots, cheese, or anything remotely sweet or fattening.

The only hiccup that we encountered was removing the individual layers from their pans.  Although we easily made up for the crumbles with extra icing, the layers were not quite perfectly in tact after moving them several times.  The problem was partly that they were undercooked in the middle (although the toothpick came out clean), so we would recommend leaving them to bake for 33-35 minutes instead of the recommended 25-30.  Another issue with moving the layers was that we had to remove them from their pans after applying the buttermilk glaze, which (when flipped) caused the cake to stick to whatever was underneath them (in this case, a plate) in the transition from the pan to the cooling rack.  We are not sure how to avoid this problem.

The timing of the recipe is perfect, since you have just enough time to make the glaze and frosting while the layers bake!  We recommend spreading the glaze on the layers fairly soon after it is taken off the heat, since it will harden and be much more difficult to spread.  Also, make sure to read the directions carefully and add the vanilla extract to the glaze AFTER boiling it, or else all of the flavor will burn off!

Other than that, stack up those layers and slather icing over the entire mess, and you are good to go!

Recipe:

(originally from Southern Living)

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 large eggs
• 2 cups sugar
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 2 teaspoons vanilla extract
• 2 cups grated carrot (about two large carrots)
• 1 (8-ounce) can crushed pineapple, drained
• 1 (3 1/2-ounce) can flaked coconut
• 1 cup chopped pecans or walnuts
• Buttermilk Glaze
• Cream Cheese Frosting

Preparation

1. Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
2. Stir together first 4 ingredients.
3. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
4. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
5. 
   
6. BUTTERMILK GLAZE:

• 1 cup sugar
• 1 1/2 teaspoons baking soda
• 1/2 cup buttermilk
• 1/2 cup butter or margarine
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract

Preparation

1. Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

CREAM CHEESE FROSTING:

• 3/4 cup butter or margarine, softened
• 1 (8-ounce) package cream cheese, softened
• 1 (3-ounce) package cream cheese, softened
• 3 cups sifted powdered sugar
• 1 1/2 teaspoons vanilla extract

Preparation

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

Photos:

When life gives you carrots, make Divine Carrot Cake! (Also, who knew that one carrot makes about one cup shredded?)

Becky recently discovered the power of electric tools.

Pre-baking goop (also known as batter)

Who needs ovens when the batter tastes this good?

Action shot. Enough said.

Ready to bake!

Newly glazed layers: the shine is blinding!

Layering in progress!  It took two large spatulas and quick hands.

Cheesing with the (almost) finished cake!

First corner, best corner.

The finished product!  Blue for AZD, walnuts to serve as an allergy warning.   Best decorating combination.

Decoration + scrumptious inside = divine

If you couldn't see it before, bask in the moistness and perfect melding of flavors!

The epitome of classXI.  Almond milk and blue cake.

Please leave comments if you have any suggestions or requests for next week!