carrot cake with cream cheese frosting.
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Author: don reid Status: published license cc-by-nc-sa tags:
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it means happy birthday in mandarin, according to google. =)
i ended up piping it with chocolate onto parchment paper about 10 times before putting it on the cake!!
Carrot Sponge Cake
yield: 2 layers, 10 x 2 inches
prep time: about 45 minutes before it goes into the oven
bakes for 50 minutes
i n g r e d i e n t s . . .
8 eggs
1.5 c vegetable oil
14 oz granulated sugar
1 t salt
1 lbs 12 oz bread flour
3 T ground cinnamon
1.5 t baking soda
.5 t baking powder
2 lb peeled carrots, shredded or grated finely
5 ounces walnut, chopped
d i r e c t i o n s . . .
1.Line the bottom of cake pans with parchement paper.
2.Whip the eggs at high speed to a light and frosty consistency. Reduce the mixer speed to medium and gradually add the oil. Turn the mixer speed to low and mix in the sugar and salt.
3. Stir together the flour, cinnamon, baking soda, and baking powder. Add to the egg mixture. Fold in the carrots and walnuts, evenly distributing them in the batter.
4. Divide the batter between the prepared pans. Should be around 48 oz of batter for each cake.
5. Bake at 375° for about 50 minutes or until the cakes spring back when pressed lightly in the center.
6.Cool completely before frosting.
Cream Cheese Frosting
yield: 2.5 lbs, 1oz
i n g r e d i e n t s . . .
1 lb cream cheese, at room temperature
1 lb butter, at room temperature
1 t vanilla extract
.5 lb powdered sugar, sifted
d i r e c t i o n s . . .
1.Soften the cream cheese. Use the paddle attachment of your electric mixer to keep from beating in any air while adding the butter. Gradually, blend until the mixture is smooth.
2.Add the vanilla and powdered sugar. Mix until smooth and spreadable, but do not overmix.
3.Be sure to refrigerate the cakes before frosting them so they don’t melt the frosting.
optional...
Marzipan Carrots
yield: 24 carrot decorations
i n g r e d i e n t s . . .
5 oz marzipan (page 51)
red, yellow & green food coloring
d i r e c t i o n s . . .
1.Color 1 oz marzipan green; cover and reserve. Use red and yellow food coloring to tint the remainder orange and divide the orange marzipan into 2 equal pieces. Roll each one into 9” rope. Place the ropes next to each other.
2.Roll the green marzipan into a rope the same length as the orange ropes and place it next to them. Cut through all 3 ropes together, cutting each one into 12 equal pieces. Cut each of the green pieces in half. You should now have 24 orange pieces and 24 smaller green pieces, 1 orange and 1 green for each carrot. Keep the pieces covered with plastic to prevent them from drying out.
3.Roll the orange pieces into round balls between your palms. Roll the balls into cone shapes, about 1 inch long, by rolling them back and forth against the table.
4.Starting at the wide end, turn them slowly and make random marks, crosswise, all around. Make a small round hole in the wide end of each carrot.
5.Once at a time, roll each of the small green pieces into a ½“ string, tapered on both ends. Insert one end of the green stem into the hole in each carrot. Cut and fan the other end of each one to resemble a carrot top.
