Carly’s Carrot Cake

carlys carrot cake

 

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Jenn Abadie Scioneaux
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2 cups of unbleached flour

2 teaspoons of baking powder

1 teaspoon of baking soda

3/4 teaspoon of salt

2 teaspoons of cinnamon

1/2 teaspoon of nutmeg

3/4 cup of white sugar

3/4 cup of packed brown sugar

3 eggs

1 1/2 cups of vegetable oil

2 teaspoons of pure vanilla extract

2 cups of grated carrots

1 cup of crushed pineapple

Directions

Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl and whisk together well. Set aside.

In your mixing bowl beat together sugars, eggs, oil and vanilla until smooth. Gradually add flour and spice mixture until well combined. With mixer set on low, add carrots, pineapple and pecans.

Pour into prepared cake pans or cupcake pans.

Bake cakes at 350° for 40 minutes until cake tester comes out clean. For X-large cupcakes bake for approximately 28 minutes at 350° until cake tester comes out clean. Let cool in baking pans before removing to cooling racks.

How to prepare the Cake!!!

Three layers of carrot cake, cooled. Apply a layer of buttercream icing between each layer as you stack your layers.
When the top layer has been added, cut a line approximately 4″ in diameter around the center of the layer.
Using a small off-set spatula, cut all around the circle just deep enough to go through the top layer only. Lift out the cut circle and set aside (for snacking on later).
Apply frosting around the remains of the top layer and inside the *nest.* Finish dirty icing the entire cake. Set in the fridge to cool before applying the finished layer of frosting. ( Vanilla Butter Cream ) i added chocolate powder found in my grocery store for color and flavor )When cake has cooled, remove from fridge and apply final coat of frosting. Smooth out the frosting around entire cake.Fill a piping bag with the milk chocolate buttercream.
Using a #4 tip, begin piping lines in random directions and random lengths. Start piping insides the nest being and then work your way to the outside top of the cake.
Once you have completed piping the nest on the top layer, begin piping the sides of the cake. I found it easier to pipe in 3-inch sections from top to bottom working my way all around the cake. Don’t worry, it doesn’t take as long as you think it will.Once your *nest* design has been completed, fill the nest with your choice of colored candy Easter eggs. I used M&M’s. If you are good at fondant sculpture, you can make the bird. As you can see, I bought a little inedible one to decorate the nest.

Buttercream Frosting

Preparation time: 10 minutes

Yield: 2 cups

1 cup unsalted butter, softened
1 teaspoon pure vanilla extract
3-3⁄4 cups confectioners’ sugar, sifted
1⁄4 cup milk

In a large bowl, beat the butter and vanilla on medium speed for about 30 seconds.

Gradually add half the sugar, beating well.

Beat in the milk, and then add the remaining sugar. Continue beating until the frosting is smooth and creamy and reaches the desired consistency.

If the frosting is too thick, add milk in 1 teaspoon increments, beating each addition well, until it reaches the desired consistency.

For chocolate buttercream, beat in 1 tablespoon unsweetened cocoa powder in Step 1. For almond buttercream, substitute 1 teaspoon almond extract for the vanilla. For orange buttercream, substitute 1⁄2 teaspoon orange extract for the vanilla.

www.littlecajun.com

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