This recipe is outstanding. I tweaked it several times to make it the kind of carrot cake I dream of. Really flavorful with a super moist crumb. You’ll fall in love with this.
INGREDIENTS:
Set A:
2 cups cake flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 Tbsp. cinnamon powder 3/4 cup walnuts, chopped
1 cup raisins
Set B:
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 cup brown sugar
4 whole eggs
1 cup crushed pineapple, drained
2 cups carrots, grated
WHIPPED CREAM CHEESE FROSTING
INGREDIENTS:
Set A:
1/2 cup unsalted butter, at room temperature
2 cups cream cheese, at room temperature
Set B:
3/4 cup powdered sugar
1/4 cup whipping cream
1 Tbsp. lemon juice
1/2 tsp. salt
1 tsp. vanilla extract
PROCEDURE:
A. Sift the Set A ingredients, except walnuts and raisins, into a bowl. Then add walnuts and raisins. Mix everything.
B. Beat butter and sugar until light and fluffy while adding eggs one at a time. Fold in the rest of the Set B ingredients, then add the Set A mixture and mix until well combined. Divide batter evenly into two greased, parchment-lined cake pans and bake. To check doneness, insert a toothpick to check if it comes out clean.
Assembly:
Frost with cream cheese frosting and top with chopped walnuts and grated carrots.
WHIPPED CREAM CHEESE FROSTING
INGREDIENTS:
Set A:
1/2 cup unsalted butter, at room temperature
2 cups cream cheese, at room temperature
Set B:
3/4 cup powdered sugar
1/4 cup whipping cream
1 Tbsp. lemon juice
1/2 tsp. salt
1 tsp. vanilla extract
Procedure:
A. Beat butter and cream cheese until the mixture becomes creamy and increases in volume.
B. Gradually add powdered sugar, whipping cream and the rest of Set B ingredients then whip until stiff peaks. Set aside in chiller until ready to use.