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Tuesday, October 21, 2014

Carrot Cake Recipe with Browned Butter Cream Cheese Frosting

JOSE & AIMEE’S CARROT CAKE #BROWNNGB

2 Cups all-purpose flour
2 Cups granulated sugar
½ tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. ground cinnamon
½ tsp. pumpkin spice
3 large eggs
1 cup vegetable oil
2 cans (14.5 oz each) carrots*
2 tsp. vanilla extract
1 cup crushed pineapple (don’t drain)
1 cup shredded sweetened coconut
1 cup chopped toasted pecans

Two 8” round cake pans, sprayed and lined with parchment paper.  325 degrees F.
Puree carrots in blender or food processor until smooth.  Sift flour, sugar, salt, baking soda, baking powder, cinnamon and pumpkin spice.  Set aside.  Combine in large mixing bowl eggs, oil, pureed carrots, vanilla, pineapple, coconut, nuts.   Mix well.  Add dry ingredients.  Mix well for 30 seconds.

Pour into cake pans.  Bake 45 min. or until top springs back and toothpick comes out clean. Cool and chill cake.  Add Browned Butter Cream Cheese Frosting.  It's to die for!

*Variations on this Carrot Cake Recipe.  Omit coconut and/or nuts.  Substitute one cup pureed carrots for 1 cup raw shredded carrots.  Do this if you are omitting the coconut, so there can be texture in your cake.  I shred baby carrots in my food processor.



AIMEE’S BROWNED BUTTER CREAM CHEESE FROSTING #BROWNNGB

(Taken from Cake Mix Doctor book)
½ cup salted butter
16 oz. cream cheese, chilled
2 tsp. vanilla extract
9 -10 cups confectioner’s sugar (powdered)


Place cream cheese in mixer, cutting into smaller pieces.  Brown butter over medium heat in non-stick skillet until butter melt and starts to foam, stirring continuously.  Remove from heat as soon as you see the color change to a light brown and smells caramelized.  Pour hot caramelized butter over cream cheese and add vanilla.  Beat carefully on low speed until butter and cream cheese are smooth and combined.  Add the confectioner’s sugar one cup at a time until sugar is fully incorporated.  Scrape sides of bowl.  Beat on high 1 minute.  Can be refrigerated in airtight container for a few weeks. 

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