The ritual of friends gathering on a Friday night to share some laughs, eat some food, and drink some libations is not new. My friends are insane and we play ridiculously competitive and raunchy versions of games like Scattegories, Scene It, and Balderdash to name a few.. there is almost always pizza and beer…and I am the dessert bringer.
This Friday I was asked to bring the dessert and an amazing chinese chicken salad (which I won’t go into because this is a bakers type blog). I get so excited when I talk about baking and when I think about getting this store off the ground.
It will be incredible the day I open the doors and spread the love!
But, alas, today I just bake. A quick search of the net revealed a “Spring Celebration Carrot Cake”..hmm carrot cake sounded good and the recipe looked delicious. So make it I did! I haven’t had the chance to taste it yet, but the frosting is yummy and the cake feels super moist.
Spring Celebration Cake
1 1/2 cups grated carrots
1 cup chopped walnuts
1/2 cup finely chopped fresh pineapple
2 1/4 cups all purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
4 large eggs
1 1/2 cups sugar
1 1/4 cups vegetable oil
2 (4-ounce) jars pureed carrot baby food
Preheat your oven to 350, butter 2 (8-inch) cake pans (round/square you decide), line them with parchment and then butter and dust with flour.
Cake Batter Directions
Toss the carrots, walnuts and 1/2 cup pineapple with 1/2 cup flour in a small bowl and set aside.
Whisk 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a bowl.
In another bowl, beat the eggs and sugar until thick and light – about 5 minutes. While continuing to beat the eggs slowly add the oil and then the pureed carrots. Sprinkle the dry ingredients over the wet and then fold to make a loose batter. Then fold in the nuts, carrots and pineapple.
Pour into the pans and bake until firm to the touch and a cake tester comes out clean. About 45 minutes. Cool cakes in pans on a rack for a 25 minutes. Turn cakes out of pans and cool completely on the rack peel off the parchment from the bottom of the cakes.)
Cream Cheese Frosting
16 oz softened cream cheese
12 tablespoons of softened butter
2 cups powdered sugar
1 1/2 tablespoons lemon zest
1 tablespoon vanilla extract
1 1/2 cups fresh pineapple
Beat the living daylights out of this frosting with a hand mixer or kitchenaid stand mixer with a whisk attachment. (Probably 5 minutes or so) Refrigerate the frosting for about 20 minutes to let it firm up.
Put a little frosting in the middle of your cake board (if you use one, if not do this directly on your cake plate), place the first layer and frost with about half of the frosting. Top with some more fresh chopped pineapple (I used half of a pineapple for the whole recipe) top withe the next layer and repeat frosting and pineapple series.
This cake was moist and dense even though it tasted nice and light. Keep any left overs in the fridge.