Little bunny Foo Foo Carrot Cake

Easter may come around once a year and boy we are sohoppy about it! Birds are chirping, the ground is thawing, gardens are blooming and it’s the greatest holiday to adorn your home and table with fresh bouquets, wipe down the china, brew some tea and bake some[bunny] a scrumptious carrot cake! The following cake recipe has been adapted from a lot of trial and error over the years, but, we can say with great confidence that this is the best carrot cake recipe, ever. With this recipe below, individuals who swore against carrot cake became immediate carrot cake lovers. The trick? Pineapple. A lot of recipes call for raisins, but instead of using raisins our recipe calls for pineapple. The pineapple is so subtle you can hardly trace a lick of it but it provides the perfect balance of moisture. Let’s just say, it’ll leaving you pining for more!  Now hip-pity hop to it!

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CAKE BATTER

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon kosher salt

2 teaspoons ground cinnamon

1 1/4 cups  canola or other vegetable oil

1 cup  granulated sugar

1 cup  lightly packed brown sugar

1 teaspoon vanilla extract

4 large eggs

3 cups  grated peeled carrots (5 to 6 medium carrots)

3/4 cup crushed pineapple

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FROSTING

8 ounces cream cheese, at room temperature

1 1/4 cups  powdered sugar

1/3 cup heavy cream

1 cup  coarsely chopped pecans, for topping cake

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MAKE the CAKE

Heat the oven to 350º F. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.

In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time, until blended.

Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots and pineapple.

BAKE the CAKE

Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.

Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.

ICE the CAKE

In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 2 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.

When the cake layers are completely cool,  cut the two cake through the middle so you’ll have 4 layers. Frost the top of one cake layer, place the other cake layer on top and do so until all layers are stacked.  Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top …and devour!

 
   

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