"Birthday" Carrot Cake With Cream Cheese Frosting And Cointreau Carrots
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 cups
Carrot (finely minced)3 cup
Walnut (finely chopped)1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Ground Allspice1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg (freshly)1 cup
Buttermilk1 cup
Molasse4 large
Egg3 cup
Vegetable Oil1.5 cups
Dark Brown Sugar1 tsp
Vanilla Extract1 tsp
Lemon Zest2 cups
Powdered Sugar1 medium
Carrot2 tbsps
Sugar1 cup
CointreauDirections:
1
Preheat oven to 375 degrees F
2
Butter a jelly roll pan and line with parchment
3
Set aside
4
Take the carrots and chop into large pieces, then mince in a food processor until you have a fine texture
5
Drain pineapple and finely chop walnuts
6
Set aside
7
In a large mixing bowl add flour, baking soda, baking powder and spices together
8
In a separate bowl mix buttermilk, molasses, eggs, vegetable oil and dark brown sugar together
9
Now combine wet and dry ingredients together to make a batter then fold in the carrots, pineapple and walnuts
10
Pour into the prepared pan and bake in the oven for 25-30 minutes until cake is set and springs back when gently pressed in the middle
11
Remove the pan from the oven and allow cake to cool on a rack while you prepare the frosting and cointreau carrots (recipes below)
12
Once the cake has cooled, cut into three rectangles by cutting the cake lengthwise twice
13
Stack the cake up into three tiers with cream cheese frosting in between each layer
14
Frost the outside of the entire finished cake - smoothing off the edges and corners (an offset spatula works well)
15
Top with Cointreau carrot rounds and drizzle a little of the syrup on top as well
16
Using a kitchen mixer, combine cream cheese and butter until blended and you have a smooth, light texture
17
Add the vanilla, lemon zest and powdered sugar and beat until combined
18
Continue to beat until smooth and glossy - about 7 minutes
19
Slice carrot up into rounds
20
Add carrot, butter, sugar, cointreau and salt to a small saucepan over medium heat
21
Bring to a simmer and reduce until syrupy - about 5 minutes