Whenever I go to New York City, I always stop at Magnolia Bakery in Grand Central Station. They have the best cakes I have ever had before in my life. One day my mom decided to buy the Magnolia Bakery cookbook and my family and I looked through the cookbook. My sister asked me to make this carrot cake for her birthday. For the past 3 years I have made her this cake for her birthday. I hope you enjoy this family favorite that will never fail to impress.
Ingredients:
2 cups all purpose flour2 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 cup vegetable oil (canola is preferred)
1 ¾ cup sugar
3 large eggs, at room temperature
1 ½ teaspoons vanilla extract
2 cups lightly packed shredded carrots
One 8oz. can crushed pineapple in it’s own juice (buy the kind with juice)
¾ cup sweetened shredded coconut
1 cups coarsely chopped toasted pecans
Frosting:
Two 8 ounce packages of cream cheese
6 tablespoons butter
1 1/2 vanilla extract
5 cups sifted confectioners' sugar
Pre heat the oven to 325 degrees fahrenheit. Grease two 9 by 2 inch round cake pans, if you want to line the bottom of the pans with waxed paper. Peel and shred the carrots, put the carrots in a bowl and set aside.
In a bowl sift together the flour, baking powder, cinnamon, and salt.
In the electric mixer beat together the oil and sugar. After about 30 seconds add the eggs one at a time, and beat together for about 1-2 minutes. Add the vanilla and beat well. Slowly add the dry ingredients, beating until completely incorporated.
Stir in the carrots, pineapple with the juice, pecans, and coconut using a spatula.
Divide the batter amongst the two cake pans and cook for 40-50 minutes, or until a tooth pick inserted into the center of the cake comes out clean.
In the electric mixer mix together the cream cheese, butter, vanilla extract, and the sifted confectioners' sugar until smooth and creamy.
Put the icing into a bowl and refrigerate for about 2-3 hours or until ready to use.
Put frosting in-between the layers, then ice the top and sides of the cake with the frosting. Slice and enjoy!
Stir in the carrots, pineapple with the juice, pecans, and coconut using a spatula.
Divide the batter amongst the two cake pans and cook for 40-50 minutes, or until a tooth pick inserted into the center of the cake comes out clean.
In the electric mixer mix together the cream cheese, butter, vanilla extract, and the sifted confectioners' sugar until smooth and creamy.
Put the icing into a bowl and refrigerate for about 2-3 hours or until ready to use.
Put frosting in-between the layers, then ice the top and sides of the cake with the frosting. Slice and enjoy!
No comments:
Post a Comment