GRANDMA’S CARROT CAKE


My homemade carrot cake is a surprising twist on the traditional carrot cake.

It is very moist and the olive oil adds a unique dimension to a classic comfort food dessert.

 

 

Homemade Carrot Cake With EVO Pineapple And Coconut


Yield: one 13″ x 9″ cake or one 8″ layer cake
Prep Time: 30 minutes
Cook Time: 45 minutes

 

Equipment:

Stand Mixer
Cake Pan
Cheese Grater or Food Processor with Cheese Grater Attachment
Cooling Racks

 

INGREDIENTS:

For The Cake

2 cup flour
1 tsp baking soda
1 tsp salt
2 tsp whole milk
3 large eggs
2 cup sugar
1 cup canola oil
1/2 cup Extra Virgin Olive Oil
1 cup crushed pineapple
2 cups carrots – shredded
1 cup walnuts – toasted and chopped
1 cup shredded coconut – toasted lightly

For The Frosting

8 ounces cream cheese – room temperature
4 ounces unsalted butter – room temperature
16 ounce box powdered sugar
2 teaspoons vanilla

 

METHOD

For The Cake

Preheat oven to 350°F. (175° C.)
Grease and flour a 9 x 12 inch cake-pan.


Combine the flour, baking soda, and salt in a large mixing bowl and whisk to combine.

Sift into another large mixing bowl. Set aside.

Combine the milk, eggs, sugar, oil, and pineapple in the bowl of a stand mixer, and beat until well mixed.

Add the wet ingredients to the dry ingredients and stir until well mixed, then add the carrots, coconut, and walnuts.

Stir until just dispersed throughout the batter.

Pour into cake pan and tap the pan sharply to reduce any air bubbles.

Bake at 350° for about 45 minutes, or until done.

Cake is done when a toothpick inserted in the center comes out clean.

Remove pan(s) from oven and allow to cool on a wire rack for 5 minutes. 

For The Frosting

Combine the butter and cream cheese in the bowl of a stand mixer, fitted with the paddle attachment.

Beat on low to begin combining and increase the speed to medium.

Beat until the mixture is smooth and creamy, remembering to occasionally scrape the bottom and sides of the mixing bowl.

Add the vanilla and beat another 2 minutes.

Sift the powdered sugar into the mixture and beat on medium until very smooth.

For The Assembly (Layer Cake)

Unpan the cakes from their pans by gently resting a large dinner plate over the top.

While holding the plate in place, invert the pan and tap the bottom to loosen the cake.

Lift the pan off and place a cooling rack over the bottom of the cake. Again, invert the cake.

Repeat until you have both cakes right side up and resting on cooling racks.

Allow to cool completely.

Transfer the bottom cake to a cake dish.

This is usually the cake that is least visually appealing.

Frost the top of the bottom layer and place the second layer on top, taking care that the cakes line up.

Frost the top layer and finishing by spreading frosting over the sides of the cake.

For The Assembly (Sheet Cake)

Unpan the cake from the pan by gently resting a large serving platter over the top.

While holding the plate in place, invert the pan and tap the bottom to loosen the cake.

Lift the pan off and place a cooling rack over the bottom of the cake.

Again, invert the cake. Allow the cake to cool completely, on the rack.

Transfer the cake to a sheet cake dish or serving platter.

Start by spreading frosting over the top and finishing by spreading frosting over the sides of the cake.

Optionally, you can pipe a decorative edge around the cake using a pastry bag and decorating tip.

 

 

Source and picture

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