Mrs. Brownie’s Carrot Cake- Better than a Master Baker. This is a take off from the fabulous cute book By Gesine Bullock-Prado. If you need a quick read to make you smile, this is a great book with recipes that are absolutely fabulous. Every recipe of hers that I have used as a base has just been too good. Her writing style is light and fun with lots of vignettes that will make you feel more human. Plus if you need some inspiration on finding passion in your life, she might make you take action.
Just a note, if you don’t want anything but carrots in this one use a full 3 c. (If you read the book you will understand why.)I baked this in 4 floured and greased silicone pans for 25 min-perfection. Use a longer time if you just use 3 pans as the batter depth is greater.
I don’t claim to be a Master baker but hey if you get inspiration from one things can only get better. Smile, Smile, Smile, and savour every delectable soft mouthful.
For the cake
1 ½ cups vegetable oil, plus additional for the pans
2 cups sugar
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
¾ teaspoon nutmeg
½ t ginger
1 t vanilla
½ t cloves
½ c coconut
1 c crushed pineapple not totally drained
½ c chopped dates or raisins (plumped in boiling water for 10 min then drained.)
2 1/2 cups finely grated peeled carrots (about3/4 pound)
For the caramelly cream cheese frosting
4 cups of confectioners’ sugar
1 8-ounce packages cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 teaspoon vanilla extract
1 stick browned butter cooled slightly with 1 T molasses
For the cake
Preheat the oven to 325 °F. Lightly grease three 8-inch round cake pans with 1 ½-inch sides. Line the bottoms of the pans with wax paper and lightly grease the paper.
Place the sugar and oil in the bowl of an electric mixer and beat until combined. Add the eggs one at a time, beating well after each addition.
Sift the flour, baking powder, baking soda, salt, cinnamon, ginger and clove into the sugar and oil mixture and beat on low until all ingredients are incorporated. Stir in the carrots, coconut, dates, and pineapple. Incorporate until all add ins are well dispersed.
Pour the batter into the prepared pans, dividing equally. Bake about 25-30 minutes, until a toothpick inserted into the center comes out clean, if you must. But you can also gently press the top; if it springs back and if the cake begins to pull away from the sides of the pan, it’s done. Set the cakes on racks and let them cool in the pans 15 minutes. Invert the cakes onto the racks and cool completely. (Cakes can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)
For the frosting
In an electric mixer, beat all the ingredients with the whisk attachment until smooth and creamy. I add the browned butter once everything else is creamed in a steady stream fro best incorporation of a light caramel flavor.
To assemble the cake
Place one completely cool cake layer on a lovely cake platter. Spread with ¾ cup frosting.
Top with another layer cake layer. Spread with ¾ cup frosting. Top with the remaining cake layer. Using and offset spatula spread the remaining frosting in decorative swirls over the sides and top of the cake.
This or Gesine’s Original recipe will know your socks off. From what I understand this is what was served at her sister’s wedding.
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