Carrot Cake with Not Too Sweet Cream Cheese Frosting

• 份量: 16 servings
• 活動時間: 30 minutes
• 總時間: 1 hour 15 minutes

食材

4 large eggs (at room temperature)

1 1/2 cups (350 ml) safflower oil

2 teaspoons vanilla extract

1 3/4 cups (350 grams) sugar

2 cups (240 grams) unbleached all-purpose flour

1 1/2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

3 cups (325 grams) shredded carrots

1 cup (120 grams) chopped pecans or walnuts

1 cup (120 grams) sweetened flaked coconut

1 8- ounce (225-gram) can crushed pineapple, drained

2 cups (240 grams) confectioners’ sugar, sifted

6 tablespoons (84 grams) good salted butter (such as Kerrygold)

1 teaspoon vanilla extract

1 8- ounce (225-gram) package cream cheese

步驟

For the cake

Preheat the oven to 350°F. Spray two 9-inch round cake pans or one 9x13x2-inch pan with cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric hand mixer, beat the eggs.

Slowly pour in oil while mixer is running.

Beat in vanilla.

Gradually add the sugar.

In a separate medium size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Add the dry ingredients to the wet mixture a little at a time, mixing each addition on low speed until just incorporated.

Add the carrots, nuts, coconut, and pineapple and fold in with a rubber spatula or on low speed with the stand mixer paddle until well-distributed throughout the batter.

Pour batter into prepared pan(s). For a 9x13 inch pan, bake for 45 to 50 minutes. For two 9-inch rounds, bake for 35 to 40 minutes. Cake is done when it has slightly pulled away from the edges of the pan and a tester inserted in the center comes out clean.

For a 9x13-inch pan, cool completely in the pan on a cooling rack. For 9-inch rounds, remove cakes from pans after 15 minutes and continue cooling on wire rack.

For the frosting

Have ingredients at cool room temperature — an hour max out of the fridge.

Sift powdered sugar into a large mixing bowl or the bowl of a stand mixer fitted with the paddle.

Cut the butter into approximate 1-tablespoon pieces and add to the mixer.

Beat, on low at first, and increasing speed to medium eventually, until well-incorporated. It's okay if the mixture is still crumbly rather than smooth at this point.

Beat in vanilla extract.

Add cream cheese and beat on medium speed until smooth and creamy, but no further. (For this and all cream cheese frosting recipes, overbeating can result in a frosting that's too soft.)

營養

• 卡路里: 561 kcal
• 總脂肪: 37 g
• 總碳水化合物: 54.8 g
• 膳食纖維: 2.5 g
• 蛋白質: 5.1 g