Where There's a Whisk... | Bonus Recipe: Naked Carrot Cake
Yikes! I'm late--I know, I know! Life has been a little hectic lately. But the good news is, it's been the good kind of hectic. You know, the kind of hectic that leaves me with plenty of recipes to share with you guys! This week: a naked carrot-pineapple birthday cake with ginger-cream cheese frosting.
I had a birthday in my life recently. And while I'm not personally a fan of carrot cake, the birthday boy is. Carrot cakes are cakes with carrots in the batter, obviously, but the carrots soften in the baking process. The texture is meant to be soft and dense, hence the buttermilk and the oil. I added in the pineapple for extra flavor and chunky texture, then topped it with ginger cream cheese frosting that, in my humble opinion, the best part of the cake!
2 cups all-purpose flour
2 tsp. baking soda
¼ tsp. salt
1 and ½ tsp. ground cinnamon
½ tsp. nutmeg
¾ cup buttermilk
1 tsp. lemon juice
¾ cup vegetable oil
1 and ½ cups granulated sugar
2 tsp. vanilla extract
2 and ½ cups shredded carrots
1 cup flaked coconut
¾ cup finely chopped walnuts
1 (8 oz.) can crushed pineapple with juice
Ginger Cream Cheese Frosting
16 ounces of cream cheese, at room temperature
1 stick of unsalted butter, at room temperature
1 cup of powdered sugar
1 1/2 tablespoons of freshly finely grated ginger
2 teaspoons of vanilla extract
1. Heat oven to 350 degrees. Grease and lightly flour three 8" round cake pans and set aside. 2. Sift flour, baking soda, salt, cinnamon and nutmeg until combined. Set aside.
3. In a separate bowl, mix buttermilk, eggs, oil, sugar and vanilla until thoroughly combined.
4. Pour in your flour mixture and mix well.
5. Combine shredded carrots, coconut, walnuts and pineapple in a bowl, then add to the batter and mix well.
6. Pour batter evenly into your three cake pans. (HINT: Gently tap the pans on the counter to remove air bubbles. For even layers, I use these super nifty Wilton Bake Even Strips.)
7. Bake for 30–35 mins. or until cake is baked through and springs back when you touch it. Cool completely before frosting.
8. To make the ginger cream cheese frosting, combine all the ingredients in the bowl of a mixer fitted with a paddle attachment. Beat until smooth.
Try it out and comment below to let me know what you think! And if you have any suggestions or baking questions, don't forget to reach out via the Contact page.
Happy Baking, everybody!