Carrot Cake

Carrot Cake

Ingredients


Carrot Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 4 eggs
  • 1 cup vegetable oil
  • 4 cups carrots, peeled and grated
  • 1 cup raisins

Cream Cheese Frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 packages (8 oz. each) cream cheese, room temperature
  • 8 cups powdered sugar (confectioners’ sugar)
  • 1 tablespoon milk

Piped Carrots

  • Orange Icing Color
  • Kelly Green Icing Color
  • Vanilla Buttercream Frosting Recipe
  • Cornstarch

Supplies (Piped Carrots)

  • Disposable Decorating Bags
  • For Large Carrots:
    • Round Decorating Tip 12
    • Specialty Decorating Tip 233
  • For Small Carrots:
    • Round Decorating Tip 6
    • Round Decorating Tip 2

Directions:


Carrot Cake

  1. Preheat oven to 350 degrees Fahrenheit. Prepare two 9 inches round cake pans with vegetable pan spray and parchment paper. Set aside.
  2. In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt; set aside.
  3. In a large bowl, beat eggs at high speed with electric mixer until foamy, about 1 to 2 minutes. Add oil in a thin stream, beating well.
  4. Add flour mixture to eggs, mixing until combined. Stir in carrots and raisins. Divide evenly into prepared pans.
  5. Bake cakes 35 to 40 minutes, or until toothpick inserted into the center of the cake comes out clean. Cool cake in pan for 10 minutes, then carefully invert onto cooling grid and cool completely before decorating.

Cream Cheese Frosting

  1. In a large bowl, beat butter and cream cheese with electric mixer until light and fluffy. Gradually add confectioners’ sugar and milk. Beat on high until smooth, about 1 minute.
  2. If icing seems too thin, add confectioners’ sugar, 1 tablespoon at a time. If it seems too thick, add more milk, 1 teaspoon at a time until icing reaches desired consistency.

Piped Carrot

  1. Using Orange icing color, tint 1 cup white icing orange. Using Kelly Green icing color, tint 1/2 cup white icing green.
  2. For large carrots, prepare decorating bag with tip 12 and orange icing. Prepare second decorating bag with tip 233 and green icing. For small carrots, prepare decorating bag with tip 6 and orange icing. Prepare second decorating bag with tip 2 and green icing.
  3. Hold bag with orange icing above cake, slightly less than a 90-degree angle. Position tip slightly above surface. Using heavy pressure, squeeze bag to form top of carrot. Lift tip slightly, letting icing fan out generously. Gradually relax pressure to taper shape, pulling tip back.
  4. When carrot is desired length, relax pressure and pull tip back without lifting it off the surface to pull end to a point.
  5. Using bag with green icing, pipe pull-out lines for carrot tops.

 

Source: Wilton

Gourdo’s is a licensed distributor of “Wilton Cake Decorating” items in the Philippines.

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