carrot cake j alexander recipe
This cake is full of carrots and pine apple, and soaked in a yummy buttermilk syrup. It’s topped with the best-ever cream cheese frosting. Here are the ingredients and instructions
Cake Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 1/2 cups |
| Baking powder | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Ground cinnamon | 2 teaspoons |
| Vegetable oil | 1 1/2 cups |
| Granulated sugar | 2 cups |
| Large eggs | 4 |
| Grated carrots | 2 cups |
| Crushed pineapple, drained | 1 cup |
| Sweetened shredded coconut | 1 cup |
| Chopped walnuts (optional) | 1 cup |
Cream Cheese Frosting Ingredients
| Ingredient | Amount |
|---|---|
| Cream cheese, softened | 16 ounces |
| Unsalted butter, softened | 1/2 cup |
| Powdered sugar | 3 cups |
| Vanilla extract | 2 1/2 teaspoons |
Preparing the Cake Batter
- Heat your oven. Grease and flour your cake pans.
- Combine the flour, baking powder, soda, salt, and cinnamon.
- Mix the vegetable oil and grated sugar until well combined and Add the eggs .
- Gradually stir into the egg mixture the dry ingredients, combine until blended.
- Before this, fold in the grated carrots, crushed pineapple, shredded coconut or pecans, and chopped walnuts.
Baking the Cake
- Divide the batter: Divide it and pour it into the bake pans that were prepared earlier or spread it all over the cakes properly as per the recipe.
- Bake: Transfer the batter into the heated over and bake for about for twenty five to thirty minutes or until the center of the mixture is quite firm or when the tooth pick or tester inserted throughout the core comes out quite clean.
- Cool: This uniformly distributed heat helps to bake the cakes perfectly to golden brown Remove from the baking pans and cool in the for about 10 minutes before placing on wire racks until totally cool.
Making the Cream Cheese Frosting
- Beat the cream cheese and butter: For the cream cheese and butter filling, following the directions mentioned above, prepare the ingredients in a mixing bowl using the electric mixer on a medium speed until creamy.
- Add powdered sugar and vanilla: After adding the butter, blend the mixture with the required oil and start sifting the powder sugar and adding it in a drop by drop manner where by after adding each drop the materials will be stirred well before adding the next cup of powder sugar. Add vanilla essence.
Storing the Carrot Cake
To enjoy this carrot cake to the max, it should be kept in an air tight container and ideally should be refrigerated and consumed within 1 week of preparation. However, if you would wish to store the mix for an elongated time, you may have to freeze it and it will stay good for three months at most. Ensure that the crudites is well packed in the plastic wrap and the aluminum foil when it is being frozen.
Common Mistakes to Avoid
- Overmixing the batter: This can foster a very hard and hefty cake structure with a higher quantity of firmly consolidated entities or structures. Mix just enough to wet all the other ingredients and coat them in the batter.
- Not draining the pineapple: Exposing it to water more often may result to the cake being wet such that one can feel the dampness on the skin when touching the cake or even become damp on the surface. It should then be well-drained – you should remind about it because it is very important.
- Skipping the cooling step: It is equally unwise to frost a warm cake because the icing just melts and rolls off. This is also good to let the cake layers cool down a bit before frosting them to prevent making the frosting meltted.
