Thursday, May 14, 2009

Great Summer Cake Recipe

Last weekend I tested this recipe so I could feed it to my company this weekend. It is a great cake. I hope you enjoy it. Leave me a comment about your baking experiences.

14-Karat Cake
This recipe was adapted from the May 2009 relish
newspaper article.
4 eggs
1 stick butter
1 1/3 cups extra virgin olive oil
21/4 cups sugar
21/4 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons allspice
21/2 cups grated carrots
1/2 cup chopped walnuts
1 cup crushed pineapple, drained

White Chocolate Cream Cheese Icing
2 packages of cream cheese, at room temperature
1 package of white chocolate chips, melted
½ cup powdered sugar
11/2 sticks of butter, at room temperature
Chopped walnuts to sprinkle over the icing

1.) To prepare this cake, preheat oven to 350 degrees. You will need two 9 inch baking pans. Spray pans with cooking spray.
2.) Combine eggs , butter and oil in a large mixing bowl. Beat on medium speed for two minutes. Add one cup of sugar and mix for 2 additional minutes. Add the remaining sugar and mix for 4 minutes.
3.) Combine flour, baking soda, baking powder, salt and allspice; add to egg mixture, beating on low until blended. Add carrots, walnuts and pineapple mix until moistened.
4.) Divide mixture evenly in each pan.
5.) Bake for one hour or until a toothpick inserted in the center comes out clean.
6.) Cool, refrigerate overnight.
7.) To prepare icing, beat cream cheese until smooth. Add melted white chocolate. To cream cheese mixture. Add butter and powdered sugar cream mixture until smooth.
8.) Remove cakes from refrigerator and ice with white chocolate cream cheese icing. Press walnuts into the side of the icing and sprinkle on top of cake. Serves 20.

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