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.
