Ingredients
- Cake2 cups flour3/4 cup plus 2 tbsp cake flour2 cups sugar3/4 tsp salt2 1/2 tsp baking soda2 1/4 tsp cinnamon1/2 tsp ground nutmegLarge pinch of ground cloves1/2 cup vegetable oil1/4 cup unsalted butter, melted and cooled slightly3/4 cup buttermilk, room temperature4 large eggs, room temperature and lightly beaten2 tsp vanilla extract2 tsp unsulphured molasses1 1/3 cups pureed cooked carrots (from about 1 lb. 2 oz. raw)8 oz. can of crushed pineapple, drained (about 3/4 cup after draining)1 cup walnuts or pecans, optional3/4 cup sweetened flaked coconut, optional2 tsp freshly grated ginger, optional1/2 cup raisins, optional (is using, reduce sugar to 1 2/3 cup)***If adding raisins, save the drained off pineapple juice for soaking raisins (soak for about an hour)
Instructions
Cake
1. Clean and peel carrots and chop into large pieces.
2. Steam carrots for 15 minutes, or until very tender.
3. While the carrots are warm, puree in a food processor or blender until mostly smooth. Set aside to cool.
4. Sift together flours, sugar, salt, baking soda and spices in a large mixing bowl.
5. Add oil, melted butter, buttermilk, eggs, vanilla and molasses. Mix until well combined and no lumps remain.
6. Fold in pureed carrots and pineapple as well as walnuts, coconut, ginger and raisins if using.
7.
For a cake, pour batter into 2 9-inch greased pans and bake at 350
degrees for 40-50 minutes. Let cool in pan for about 10 minutes, then
transfer to wire rack to cool completely. For cupcakes, pour batter into
cupcake pans and bake for 18-22 minutes. Allow to cool in pans for
about 5 minutes, then remove to wire rack.
Icing
1. Beat the cream cheese and butter until smooth.
2. Slowly add 3 cups of powdered sugar. Mix until combined.
3. Mix in the vanilla extract.
4. Add the rest of the powdered sugar and mix until smooth.
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