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BURGER MEISTER

Not your everyday carrot cake

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Not one to pass on recipes normally but, my wife attended a cooking class several years ago and gleaned onto this one from a pretty good pastry chef.   Rather labor intensive but it's unlike any other carrot cake out there.   Moist and intense flavors.   She allows me to have one about once a year.............If I'm lucky.

 

                                                                  Blue Ribbon Carrot Cake


2 C flour                         2t vanilla
2 t b-soda                       8 oz crushed drained pineapple
2 t cinnamon                   2C grated carrots
1/2 t salt                        3 1/2 oz shredded coconut
3 eggs                            4 oz (1C) pecans or walnuts (preference)
3/4 C vegetable oil           3/4 C buttermilk
2C sugar

                                                      Buttermilk glaze

1 C butter                         1 cube butter
1/2 t baking soda              1 t corn syrup
1/2 C buttermilk                1 t vanilla


                                                       Cream cheese frosting

1 cube butter room temp               2 C powdered sugar
8 oz cream cheese room temp        1 t orange juice
1 t vanilla                                     1 t grated orange peel



Preheat oven to 350 degrees.  Generously grease a 13”X9” or two 9” pan(s); set aside.  Sift flour, baking soda, cinnamon and salt together; set aside. In a large bowl, beat eggs.  Add oil, buttermilk, sugar and vanilla; mix well.  Add flour mixture, pineapple, carrots, coconut and nuts.  Stir well.  Pour into pan(s). Bake 55 minutes or until pick inserted in center comes out clean.  While cake is baking, prepare Buttermilk Glaze.  Remove cake from oven and slowly pour glaze over hot cake.  Cool cake in pan until glaze is totally absorbed, about 15 minutes.  Turn out of pan, if desired.   Cool completely.  May be frozen and/or refrigerated for several days.                                                                                                        Frost, refrigerate till frosting is set.  Serve chilled.

                                                         Buttermilk glaze

In a medium saucepan, combine sugar, soda, buttermilk, butter and corn syrup.  Bring to a boil. Cook 5 minutes, stir occasionally. Remove from heat, stir in vanilla.


                                                        Cream cheese frosting

Cream butter and cream cheese until fluffy.  Add vanilla, powdered sugar, orange juice and orange peel.  Mix until smooth


 

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2 hours ago, skreef said:

Carrot Cake is my Favorite. Wish you had a pic.. 

 

 

Not much to see really, looks like a sheet cake with white frosting.   I should make a youtube video next time she makes it to show the different steps, which there are quite a few.

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I've got a birthday coming up......and carrot cake is my favorite cake of all.

 

 

I may have to make my own, lol.

 

Red velvet is my wife's favorite.

 

I just ordered a 4 layer, extra frosting Red Velvet from a local killer bakery today.  Her birthday is Friday.

 

They said they make a mean Carrot Cake, too.

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