Cook this: Carrot Cake
Jared Finkel| Calkins Media
Shereen Pavlides prepares Carrot Cake.
Shereen Pavlides prepares Carrot Cake.
For this week蘑菇视频 Cook This, chef Shereen Pavlides makes Carrot Cake.
CARROT CAKE
2 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon kosher salt
1 1/2 cups sugar
1 cup canola oil
3 large eggs 鈥� room temperature
2 cups peeled, shredded carrots
1/2 cup fresh or canned drained, minced pineapple
1/2 cup chopped pecans + extra to garnish
for the cream cheese frosting:
1 cup (2 sticks) unsalted butter 鈥� room temperature
1 pound cream cheese 鈥� room temperature
3 cups confectioner sugar
1 teaspoon pure vanilla extract
Heat oven to 375 degrees F. Grease two (8-inch) baking pans with canola oil and line the bottom of each pan with a parchment disk. Set aside.
Sift flour, baking soda and spices over a large bowl. Add salt to the flour mixture. Whisk to combine. Set aside.
Mix sugar and oil over medium speed in a stand mixer fitted with the paddle attachment. Add eggs, one at a time until blended. Add carrots, pineapple, 1/2 cup pecans and continue on medium-high speed until combined, scrapping down the sides as needed.
Slowly add the dry ingredients in 3 鈥� 4 batches over low speed, until combined, scrapping down the sides as needed. Divide the batter evenly and pour among prepared pans.
Bake until the tops and center are set, about 30 鈥� 35 minutes. Remove the cakes to rest slightly, on a cooling rack. Run a butter knife around the perimeter of each cake to loosen, carefully remove the cakes, while still warm from the pans. Remove the parchment disk. Place the cakes back onto the cooling rack. Cool completely.
How to make the frosting:
Meanwhile: in the stand mixer fitted with the whisk attachment. Cream the butter and cream cheese until smooth. Slowly add the confectioner sugar, a little at a time, until smooth. Add vanilla and combine. Frost the cooled cakes, garnish with pecans on top.