WHO INVENTED CARROT CAKE RECIPES

Steps:

• Grate the carrots, set aside.
• Place eggs in a large mixing bowl.
• Add the sugar.
• Add the canola oil.
• Mix on low-medium speed with mixer.
• In another large bowl, place the level cups of sifted flour.
• Add cinnamon.
• Add baking soda.
• Add baking powder.
• Add salt.
• Add nutmeg.
• Whisk all the dry ingredients together until combined.
• Gradually add the dry ingredients into the egg mixture, beating just until combined.
• Add the grated carrots.
• Fold carrots into batter with a spatula or large spoon.
• Prepare your two 8 inch cake pans with oil and flour or cooking spray.
• Divide batter between the two pans.
• Bake at 350F degrees for 30-40 minutes or until done.
• Remove from oven. Place on wire rack and cool for 10 minutes.
• Turn the cakes out of the pans, place layers on wire racks. Let cool completely.
• Place butter and cream cheese in mixing bowl.
• Cream together until smooth and fluffy. About 4-5 minutes.
• Add vanilla flavoring. Mix lightly.
• Gradually add the confectioners sugar.
• Add enough milk to reach desired spreading consistency.
• Add chopped walnuts if desired.
• Fold walnuts into the frosting.
• Spread frosting over layers and decorate as desired.
• Store any leftover cake in the refrigerator
• Enjoy!

Steps:

• Preheat the oven to 350°F (180°C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
• Grate the carrots on the small holes of a box grater. Set aside.
• In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
• In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
• With the mixer running, gradually pour in the vegetable oil.
• With the mixer on medium-low speed, add ? of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
• In a small bowl, toss the raisins with the remaining tablespoon of flour.
• Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
• Divide the cake batter evenly between the prepared pans and smooth the tops.
• Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
• Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
• Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
• Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
• Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
• Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
• Gently press the walnuts into the icing around the sides of the cake.
• Chill for 30-60 minutes to let the icing set, then slice and serve.
• Enjoy!