Spring Celebration Carrot Cake
Spring Celebration Carrot Cake is a side dish that serves 12. One portion of this dish contains around 6g of protein, 32g of fat, and a total of 523 calories. For $1.19 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Easter will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 2 hours and 35 minutes. If you have baking soda, walnut pieces, carrots, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. 33 people were glad they tried this recipe. It is brought to you by Foodnetwork. Overall, this recipe earns a not so spectacular spoonacular score of 33%. Similar recipes include Spring Celebration Brownies, Traditional Spring Celebration Brownies, and Applesauce Carrot Cake (7" Spring Form Pan).
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 125 minutes
Ingredients:
1 teaspoon baking soda
2 (4-ounce) jars pureed carrot baby food
1 1/2 cups grated fresh carrots (about 2 large)
2 cups confectioners' sugar
2 (8-ounce) packages cream cheese (1 pound), at room temperature
4 large eggs
1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 1/2 tablespoons finely grated lemon zest (about 2 lemons)
1/2 teaspoon freshly grated nutmeg
1/2 cup finely chopped fresh pineapple (see Cooks Note)
1 1/2 cups fresh pineapple
1/2 teaspoon fine salt
1 1/2 cups sugar
12 tablespoons (1 1/2 sticks) unsalted butter, cubed, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups vegetable oil
1/2 cup walnut pieces
Equipment:
hand mixer
bowl
baking paper
oven
whisk
Cooking instruction summary:
For the cake: Preheat oven to 350 degrees F. Butter 2 (8-inch) square cake pans, line them with buttered parchment paper, and dust with flour. Toss the carrots, walnuts and 1/2 cup pineapple with 3/4 cup of the flour in a small bowl and set aside. Whisk the remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl. In another large bowl beat the eggs and sugar with an electric mixer until thick and light, about 5 minutes. While continuing to beat the eggs slowly, gradually add the oil, and then the pureed carrot. Scatter the dry ingredients over the wet and then gently fold them together to make a loose batter. Gently fold the nuts, carrots, and pineapple into the batter. Pour into the prepared pans. Bake the cakes until firm to the touch and a cake tester comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn cakes out of pans and cool completely on the rack. For the icing: Beat cream cheese in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in the butter until smooth. Sift the sugar over the cream cheese, and beat until smooth. Add the lemon zest and vanilla extract and beat until light and fluffy. Refrigerate to set slightly for about 20 minutes. To assemble the cake, place a cake layer on a cake stand, plate, or cake board. Spread about half of the icing over top, but leave the sides bare. Sprinkle icing with about half of the pineapple. Top with a second cake layer, and repeat with remaining icing and pineapple. Serve.
Step by step:
For the icing
1. Beat cream cheese in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in the butter until smooth. Sift the sugar over the cream cheese, and beat until smooth.
2. Add the lemon zest and vanilla extract and beat until light and fluffy. Refrigerate to set slightly for about 20 minutes.
3. To assemble the cake, place a cake layer on a cake stand, plate, or cake board.
4. Spread about half of the icing over top, but leave the sides bare. Sprinkle icing with about half of the pineapple. Top with a second cake layer, and repeat with remaining icing and pineapple.
5. Serve.
For the cake
1. Preheat oven to 350 degrees F. Butter 2 (8-inch) square cake pans, line them with buttered parchment paper, and dust with flour.
2. Toss the carrots, walnuts and 1/2 cup pineapple with 3/4 cup of the flour in a small bowl and set aside.
3. Whisk the remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl.
4. In another large bowl beat the eggs and sugar with an electric mixer until thick and light, about 5 minutes. While continuing to beat the eggs slowly, gradually add the oil, and then the pureed carrot.
5. Scatter the dry ingredients over the wet and then gently fold them together to make a loose batter. Gently fold the nuts, carrots, and pineapple into the batter.
6. Pour into the prepared pans.
7. Bake the cakes until firm to the touch and a cake tester comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn cakes out of pans and cool completely on the rack.
Nutrition Information:
covered percent of daily need
