Carrot Cake With Cream Cheese-Lemon Zest Frosting
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
57
Spice
46
Sweetness
41
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tsps
Baking Soda1 tsp
SaltDirections:
1
Preheat the oven to 350°F
2
Butter and flour two 8-inch round cake pans and line the bottoms with parchment paper (to ensure that the cake will not stick), or place liners in 2 muffin pans for 24 cupcakes
3
Set aside
4
Place the dried coconut in a cup of warm water to soften and set it aside for 15 minutes
5
Place the carrots in a food processor and pulse on and off for 1 minute
6
Then add the pineapple and pulse until the carrots are cut into very small pieces and the pineapple is pureed, 1 to 2 minutes
7
In a large bowl, sift together the dry ingredients
8
Add the brown sugar and use a whisk to break up any lumps
9
Drain the coconut and place it in a medium bowl
10
Add the oil, vanilla extract, eggs, and carrot-pineapple mixture, and whisk to combine
11
Add the wet ingredients into the dry, mixing with a rubber spatula to incorporate but not overmix
12
When the batter is almost mixed, stir in the additions, if using
13
Pour the batter into the prepared pans
14
Bake for 55 minutes, or until the tops are a very golden brown and a tester inserted in the center comes out clean
15
(It may look as if the cake is too well done, but it takes a while to bake because it's so dense
16
) For cupcakes, the baking time is 35 to 40 minutes
17
Let the cakes cool in the pans for 10 minutes
18
Then invert them onto a wire rack and let them cool completely
19
Fill and frost the cake with the Cream Cheese-Lemon Zest Frosting (for added oomph, add 1/2 tablespoon minced fresh ginger to the frosting)
20
Preheat the oven to 350°F
21
Butter and flour two 8-inch round cake pans and line the bottoms with parchment paper (to ensure that the cake will not stick), or place liners in 2 muffin pans for 24 cupcakes
22
Set aside
23
Place the dried coconut in a cup of warm water to soften and set it aside for 15 minutes
24
Place the carrots in a food processor and pulse on and off for 1 minute
25
Then add the pineapple and pulse until the carrots are cut into very small pieces and the pineapple is pureed, 1 to 2 minutes
26
In a large bowl, sift together the dry ingredients
27
Add the brown sugar and use a whisk to break up any lumps
28
Drain the coconut and place it in a medium bowl
29
Add the oil, vanilla extract, eggs, and carrot-pineapple mixture, and whisk to combine
30
Add the wet ingredients into the dry, mixing with a rubber spatula to incorporate but not overmix
31
When the batter is almost mixed, stir in the additions, if using
32
Pour the batter into the prepared pans
33
Bake for 55 minutes, or until the tops are a very golden brown and a tester inserted in the center comes out clean
34
(It may look as if the cake is too well done, but it takes a while to bake because it's so dense
35
) For cupcakes, the baking time is 35 to 40 minutes
36
Let the cakes cool in the pans for 10 minutes
37
Then invert them onto a wire rack and let them cool completely
38
Fill and frost the cake with the Cream Cheese-Lemon Zest Frosting (for added oomph, add 1/2 tablespoon minced fresh ginger to the frosting)
39
To decorate Fill and frost the cake with cream cheese frosting and let chill
40
Tint 1/2 cup frosting lemon yellow, and use the 10 tip to pipe 5 dots in a circle to create simple buttercup flowers
41
Then combine any remaining yellow frosting with some additional cream cheese frosting and tint it leaf green
42
I use tip #67, which pipes small fern stems
43
Pipe the center stamen with cream cheese frosting and chill to set
44
Fill and frost the cake with cream cheese frosting and let chill
45
Tint 1/2 cup frosting lemon yellow, and use the 10 tip to pipe 5 dots in a circle to create simple buttercup flowers
46
Then combine any remaining yellow frosting with some additional cream cheese frosting and tint it leaf green
47
I use tip #67, which pipes small fern stems
48
Pipe the center stamen with cream cheese frosting and chill to set