Laurie's book -- Dorie Greenspan Baking Pg. 254
1. Position the racks to divide the oven into thirds and preheat the oven to 325*. Butter three 9"x2" round cake pans; flour the insides and tap out the excess. Put 2 pans on 1 baking sheet and one on another.
2. Whisk together the flour, baking powder, baking soda, cinnamon and salt.
In another bowl, stir together the carrots, chopped nuts, coconut and raising.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on Med-speed until smooth. ADD the eggs, one by one, and continue to beat until the batter is even smoother. Reduce the speed to Low and ADD the flour mixture, mixing only until the dry ingredients disappear. Gently mix in the chunky ingredients. Divide the batter among the baking pans.
BAKE for 40-50 mins., rotating the pans fro top to bottom and front to back at the midway point until a thin knife inserted into the centers comes out clean; the cakes will have just started to come away from the sides of the pans.
Transfer the cakes to cooling racks and cool for about 5 mins., then run a knife around the sides of the cakes and untold them. INVERT and cool to room temperature, right side up. (The cakes can be wrapped airtight and kept at room temperature, overnight or frozen for up to 3 months).
FROSTNIG: Working with the stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl BEAT the cream cheese and butter together until smooth and creamy. Gradually ADD the sugar and continue to bat until the frosting is velvety smooth. BEAT in the lemon juice or extract. If you'd like coconut in the filling, scoop out about half of the frosting and stir the coconut into this portion.
ASSEMBLE: Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the 1st layer (or cover generously with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the 2nd layer, this time placing the cake top side down, and frost with the remainder of the coconut frosting (or more plain frosting ). Top with the last layer, right side up, and frost the top -- and the sides, if you want -- of the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now; while the frosting is soft.
Refrigerate the cake for 30 mins., just to set the frosting before serving.
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 586 | ||
Calories from Fat: 454 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.4g | 67 % | |
Saturated Fat 26.7g | 133 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 268.1mg | 82 % | |
Sodium 11829.8mg | 408 % | |
Potassium 210.1mg | 6 % | |
Total Carbohydrate 24.6g | 7 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 22.5g | ||
Protein 11.7g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 586
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