Ahhh the famous Carrot Cake. The first time I heard of it, I thought it was a joke. I mean really? Carrots in a cake? Somehow it makes perfect sense. I just didn't know it at that time. I tried it once and hated it, all because it had raisins. Three years ago we had a birthday lunch at work and everyone was super excited about the cake. Everyone was talking about Leora's carrot cake, how amazing it was, and how for years they've asked for the recipe and each time they were told "Sorry, family recipe. YOU CAN"T HAVE IT." And she was serious about it.
That day I tried her cake, after she assured me I won't be biting into any raisins. Oh what a glorious day that was lol. She converted me on the spot. I was now a carrot cake lover. While she did not mind making the cake for me, she did mind being asked for the recipe. So I went on searching for Leora's Carrot Cake doppelganger and I believe it found it.
Here's what you'll need:
For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 cup confectioners' sugar, sifted
For the decoration:
1/2 cup diced fresh pineapple
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
Enjoy :)
That day I tried her cake, after she assured me I won't be biting into any raisins. Oh what a glorious day that was lol. She converted me on the spot. I was now a carrot cake lover. While she did not mind making the cake for me, she did mind being asked for the recipe. So I went on searching for Leora's Carrot Cake doppelganger and I believe it found it.
Here's what you'll need:
For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 cup confectioners' sugar, sifted
For the decoration:
1/2 cup diced fresh pineapple
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
Enjoy :)
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