Скачать или смотреть BEST Carrot Cake Ever, guaranteed!!!

Carrot Cake is my favorite cake flavor at the moment, and this HAS GOT to be the BEST Carrot Cake i've ever had in my life, no kidding. This recipe, although altered to my liking, is from my favorite magazine CANADIAN LIVING, titled as Canada's Best Carrot Cake and it is just that. The pineapple makes this cake so refreshing! As you will notice i added fresh whipped cream into the icing which goes so well with the pineapple and it tastes like ice cream? or something very very delicious anyway!!! I reduced the nutmeg in the original recipe i thought it was too much for my liking, and also processed the pecans (after i toasted them) to a very fine, meal consistency because i find they make the cake fluffy. For MY birthday cake i made 1-1/2 times the recipe and baked it in two 8inx2in pans, cut them in half and got 4 layers. I only used 3 layers of cake, the 4th is in the freezer for next time.The pecans on the outside are not in the original recipe i just happen to love pecans and thought to cover my cake with them. These are not as fine chopped as the ones INside the cake batter. I decorated my cake with fresh roses, that's the look i wanted for my cake, but you can decorate it with the icing alone, in that case aim for a smoother finish. I have made THIS carrot cake, with the alterations, for many birthdays and always get rave reviews!! Make it today, for the Carrot Cake Lover in your family!! I promise you they will love it!!!

WET ingredients:

3 eggs
3/4 cup (175 mL) vegetable oi
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots
1 cup (250 mL) drained crushed canned pineapple

Sugar ingredients:

3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar

DRY ingredients:

2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/4 tsp (2 mL) nutmeg
1/2 cup (125 mL) very finely chopped and toasted pecans, almost to a meal consistency (makes cake fluffier for some reason)

plus more chopped pecans IF covering cake (no need to be too fine)

ICING:

1 8 oz (250g) package cream cheese, softened
1/4 cup (60 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar

*plus 1 cup 35% cream, whipped (see video) (optional, but you will not be disappointed, it's AMAZINGLY GOOD)

PREPARATION:

1. Add all WET ingredients into one bowl.
2. combine both sugars together.
3. in another bowl place all DRY ingredients.
4. Pour the WET into the sugar and mix using a whisk
5. Add all the DRY ingredients all at once and mix until incorporated DO Not overmix.
6. Pour into an 8inch pan and bake at 350 F for about 40 min or until cake springs back to the touch, or an inserted toothpick comes out clean.
7. Let cake cool completely before applying icing covered with a kitchen towel. (after they cool, i wrap mine in plastic wrap and put them in the fridge. This makes them extra moist; the top doesn't dry out.

Meanwhile prepare the icing:

Beat cream until stiff, do not over-mix or it will turn into butter. Place in the fridge. Beat softened cream cheese, softened butter, vanilla and icing sugar (in 3 parts) until creamy. Fold in whipped cream gently. The whipped cream is my addition to the recipe and of course optional, but it's incredibly delicious this way, beyond delicious actually!! Try it and let me know!

Once the cake is cooled you can ice your cake the way you want to. (Try THIS icing on carrot cupcakes or re velvet cake/cupcakes, SOOOO good!)

ORIGINAL RECIPE HERE: http://www.canadianliving.com/food/ba...