Saturday, July 24, 2010

Carrot Cake











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Carrot Cake
serves 16+
Pecan Cream Filling (make at least a couple of hours before making the cake)
1 1/2 c sugar
1/4 c flour
3/4 tsp salt
1 1/2 c whipping cream (not whipped)
3/4 c unsalted butter
1 1/4 c chopped pecans
2 tsp vanilla
In a heavy saucepan, stir together the sugar, flour, and salt, slowly adding the cream. Add in the butter and cook over low heat, stirring til butter is melted. Simmer 20-30 min, stirring occasionally, til mixure is golden brown. Cool a bit; add in pecans and vanilla. Stick in fridge.
Cake
1 1/4 c walnut oil
2 c sugar
2 c flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 large eggs
4 c grated carrots (about a pound)
1 cup chopped pecans
Stir together oil and sugar in a large bowl. In a second bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt. Sift half of the dry ingredients into the oil and sugar mix, blend, then add the rest of the dry ingredients and the eggs (one at a time), stirring after each egg is added. Add the carrots and pecans and mix.
Pour the batter into a well greased 10-inch tube pan and bake at 350 degrees for 70 min. the cake will be pulling away from the edges of the pan when it is done. Cool in the pan, right side up, on a rack.
Frosting
1 cup unsalted butter, room temp
8 oz cream cheese, room temp
1 lb confectioner's sugar
tsp vanilla
pinch of salt
Cream the butter and cream cheese. Sift in the sugar and cream again. Stir in the vanilla and salt.
To assemble the cake, loosen the sides with a knife or spatula and turn it upside down on a plate. Split the cake into three layers (I used plain dental floss). Spread the pecan filling between the layers. If it is too cold to spread, let come to room temp first. Frost the top and sides of the cake.

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