9 April, 2014
2 Layer Carrot Cake
For the Cake:
2 cups all-purpose Flour
1½ cups granulated Sugar
¼ cups Brown Sugar, packed (dark or light)
1½ teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
4 teaspoon Cinnamon
¼ teaspoon Nutmeg
⅛ teaspoon Ground Cloves
¼ teaspoon Ground Ginger
2 cups peeled and then finely grated Carrots, packed tightly into the cups
1 cup Coconut Flakes, sweetened
1 cup Raisins
1 can 8 oz Crushed Pineapple, drained*
*reserve 1 Tablespoon of the Pineapple juice before draining
1½ cup chopped Walnuts (or Pecans)
1 cup Vegetable Oil
2 teaspoons real Vanilla extract
1 Tablespoon fresh Orange Zest
3 Eggs, extra large
Non stick cooking spray
For the Cream Cheese Icing:
2 sticks unsalted Butter, softened
16 oz. Cream Cheese (2 packages), softened
3 cups Powdered Sugar
4 teaspoons real Vanilla extract
¼ teaspoon Almond extract
1 very small pinch Salt
Preheat oven to 350°
Prepare two 9″ cake pans by spraying with Vegetable non-stick spray. Line each pan with a parchment paper round. For good measure, spray the top of the parchment paper, too.
To Make the Cake:
In a large bowl, sift together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and all of the spices.
In a medium bowl, add carrots, orange peel, pineapple, raisins, coconut flakes, walnuts (or pecans) and mix well with a big spoon. Add the vegetable oil, vanilla extract. Add the eggs, one at a time, then add the reserved pineapple juice and mix well.
Slowly add the wet ingredients to the dry ingredients and mix with a hand mixer for about 1 minute until well mixed.
Pour into the two prepared pans.
Bake at 350° in the center of the oven for 35-40 minutes.
Allow to cool completely in pan for 1-2 hrs. before removing and ice with Cream Cheese Icing. Place about ¼ of icing between the two layers, ¼ on the top and the remaining ½ for the sides.
To Make the Icing:
In a large bowl, cream the butter with a hand mixer for 2 minutes. Then add the Cream Cheese and cream for about 2 minutes until well mixed.Add the powdered sugar, 1 cup at a time, and blend well.
Add salt, vanilla and almond extracts and mix well.
Keep Cream Cheese Icing at room temperature for the best consistency to ice Cakes.