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CARROT CAKE
SERVINGS: 8 portions
ATTACHMENTS: Beaters
Cake:
•
2 cups (500 ml) flour
•
1 teaspoon (5 ml) baking powder
•
1 teaspoon (5 ml) baking soda
•
½ teaspoon (2.5 ml) salt
•
½ teaspoon (2.5 ml) cinnamon
•
½ teaspoon (2.5 ml) nutmeg
•
½teaspoon (2.5 ml) ground ginger
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4 eggs
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250 mL (1 cup) canola oil
•
1 teaspoon (5 ml) vanilla
•
1 tablespoon (15 ml) orange zest
•
¾ cup (190 ml) brown sugar
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¾ cup (190 ml) sugar
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3 cups (750 ml) grated carrots
•
1 ½ cups (375 ml) chopped walnuts
Icing:
•
½ cup (125 ml) butter, softened
•
8 ounces (240g) cream cheese, softened
•
4 cups (1000 ml) confectioners' sugar
•
1 teaspoon vanilla extract
•
1 cup whole walnuts
Preparation:
1.
Preheat the oven to 180 °C (350 °F).
2.
In a bowl, combine the flour with the baking powder, baking soda, salt and spices.
3.
In a separate bowl, using your Starfrit 5-speed Hand Mixer with the beater
attachments beat the eggs with the oil, vanilla, zest, brown sugar and sugar at
medium speed. At low speed, gradually add the grated carrots.
4.
Set your Starfrit 5-speed Hand Mixer aside. Using a spatula, gradually incorporate
the mixture of dry ingredients and stir until a smooth paste is obtained.
5.
Butter two 20 cm (8 inches) round molds, then spread the dough over them. Bake
for 30 to 35 minutes, until a toothpick inserted in the center of a cake comes out
clean. Let cool on a rack and unmold.
6.
In a bowl, using your Starfrit 5-speed Hand Mixer, combine the cream cheese with
the butter. On low speed, gradually whisk in the vanilla and confectioner's sugar
until a creamy consistency is achieved.
7.
Spread icing on first cake, then cover with second cake. Spread the rest of the icing
over the top and sides.
8.
Gently press the walnuts into the icing around the sides of the cake.
9.
Chill for 60 minutes to let the icing set, then slice and serve.
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