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Chef Don's
Favorite Dessert
Recipes
Carrot Cake
Yield: 1-9” cake
2 1/2 cups A.P. Flour
12 oz. grated carrots
1 tsp. Baking Powder
1 tsp. Baking Soda
1/4 tsp. Ground Allspice
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1/2 tsp. Salt
1 1/3 cups Sugar
1/4 cup Dark Brown Sugar
3 large Eggs
6 oz. Plain Yogurt
6 oz. Vegetable Oil
Cream Cheese Frosting
Preheat oven to 350°. Butter and flour a 9-inch
round and 3-inch deep cake pan. Line the bottom with parchment paper.
Set aside. Put the carrots into a large mixing bowl and set aside. Put
the flour, baking powder, baking soda, spices, and salt in the bowl of
a food processor and process for 5 seconds. Add this mixture to the
carrots and toss until they are well-coated with the flour. In the bowl
of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour
this mixture into the carrot mixture and stir until just combined. Pour
into the prepared cake pan and bake on the middle rack of the oven for
45 minutes. Reduce the heat to 325 degrees F and bake for another 20
minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the
pan. After 15 minutes, turn the cake out onto a rack and allow cake to
cool completely. Frost with cream cheese frosting after cake has cooled
completely. |
Cream Cheese Frosting
1/4 cup Unsalted Butter
8 oz. Cream Cheese
1 tsp. Vanilla Extract
1 cup Confectioners Sugar, sifted
Zest of 1 Lemon, grated
In bowl of electric mixer, with the paddle attachment, beat the room
temperature cream cheese and butter, on low speed, until very smooth
with no lumps. Gradually add the sifted powdered sugar and beat on low
speed until fully incorporated and smooth. Beat in the vanilla extract,
and lemon zest. |
| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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