During the Virginia Renaissance Faire, I make a LOT of carrot cake. And I always run out before the day is over, because my carrot cake (both the regular and the gluten free) is so popular. On our exit surveys, people have even commented that their favorite food was my carrot cake. However, by the time the Faire season is over, I am tired of carrot cake. So much so that I don’t make it until the next Faire season.
However, this year, for Easter, we were invited to my daughter’s in-laws for Easter dinner, and could I please bring a dessert? So, I made my carrot cake. (You know, bunnies, carrots.) This is wonderful with just a plain cream cheese frosting, but you can really dress it up and make it a Showstopper.
Of course, one can always leave the frosting plain or decorate far more simply.
The Inside Scoop
When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure will be less than 1 cup.
When adding chopped
Line the bottom of two 9″ round cake pans (for a 2 layer cake) with parchment paper. To do this, place the cake pan(s) on parchment paper. Use a marker to trace around the outside of the pan(s) to form circles. Cut out the circle(s) by cutting away the paper with the marker ink. (Dispose of the paper with the marker ink on it.) If necessary, trim the paper to fit inside the pan. Place the parchment paper in the bottom of the pan(s); spray with a non-stick cooking spray. If making a sheet cake that will be served in the cake pan, do not line the bottom with parchment paper.
Be sure eggs are at room temperature. Warm eggs hold more air than cold eggs, which means a lighter cake. To quickly bring eggs to room temperature before cracking, place eggs in a bowl of warm (not hot) water for 10 minutes.
Crack eggs into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or bloody egg.
Combine the flour mix, baking soda and salt in a separate bowl; mix until
In a large bowl or the bowl of a stand mixer, combine the sugar, oil, carrots, pineapple, eggs and vanilla. Add the dry ingredients and mix well. Stir in the toasted nuts. Pour the batter into the prepared cake pans; placing the cake pans on a food scale will make it easy to pour an equal amount of batter into each prepared cake pan.
When you think the cake is done, test with a metal cake tester (I use a metal kabob skewer) to check for doneness: Insert the metal skewer into the thickest part of the cake. If the skewer comes out (mostly) clean, the cake is done. I find metal cake testers are more accurate that the toothpick test.
To make my Easter decorations you will need white chocolate or white chocolate melting caps, green food coloring, additional food coloring for the flowers, shredded sweetened coconut, bunny candy molds, a crock pot and jelly beans.
To make the coconut “grass,” mix sweetened, shredded coconut with a few drops of green food coloring. Note: A little goes a long way. Press the coconut grass around the bottom of the side of the cake and around the upper edge. Leave a little coconut grass to make the “bird’s nest.”
I enjoy making candy, molded chocolates, cream-filled chocolates and anything else my fancy desires. Therefore, I have a LOT of chocolate molds. I got the chocolate bunny molds at a specialty cake and candy supply stores. Small bunny chocolate molds can also be ordered online. The largest bunny mold should make a bunny that is no more than 2″ tall if you wish to make a bunny family, like I did. If you want all your bunnies to be the same size, use bunny molds that make bunnies that are no more than 1 1/2″ tall. I found the flower molds at Michael’s Arts and Crafts Supplies store.
To make the white chocolate bunnies, I used Wilton’s Super White Melting Caps. I melted the white chocolate on a very low setting in my crock pot just until the chocolate was almost melted. I then turned the crock pot off and stirred the white chocolate to finish melting it and to make it creamy and easy to pour. Do not overheat your chocolate; chocolate burns easily.
Once the white chocolate is melted, pour it into the bunny molds. Tap the molds on the countertop to remove any trapped air bubbles, then refrigerate until set. Once set, the chocolate will be firm to the touch. Remove the chocolate from the refrigerator and pop out the chocolate bunnies onto a piece of waxed paper. Trim off any excess chocolate, if necessary, with a sharp knife. The trimmed chocolate can go back in the crock pot and be remelted. The chocolate bunnies will have a flat side and a 3-dimensional side. The flat side will be pressed against the cake. Match up pairs of bunnies to decorate the sides.
To make the fully 3 dimensional bunnies for the top of the cake, match up 3 pairs of half bunnies. Spoon a thin layer of melted chocolate onto the flat side of one bunny and press the flat side of the matching bunny on top. Repeat for the other two pairs. The two halves will adhere almost instantly; place the bunnies on a small baking tray lined with waxed paper and refrigerate until chocolate is completely set. Trim away any excess chocolate.
To make the flowers, I used a flower candy mold that I found at Michael’s. Place a couple tablespoons of melted white chocolate in a small bowl. Add a couple drops of food coloring; stir until the chocolate is evenly colored. Drop tiny amounts of the colored chocolate (about 1/4 teaspoon) into the flower molds. Repeat for the other colors and flowers. Refrigerate the chocolate molds until the chocolate flowers are firmly set; pop out onto waxed paper and trim, if necessary. Repeat as necessary.
To make the coconut grass “nest,” line a very small bowl, storage container, or 1/4 cup measuring cup with waxed paper. Combine a small amount of white chocolate with some green coconut. Press into the wax paper-lined mold and shape into a nest. Refrigerate until firm.
To decorate: Press pairs of bunnies into the frosting around the side of the cake. You may need to “shift” some of the green coconut grass to get the bunnies to stick. Be sure the bunnies are spaced evenly. Press the chocolate flowers into the green coconut grass in-between pairs of bunnies and into the coconut grass on top of the cake. Press jelly bean “eggs” into the grass on the side, also.
Place the coconut “nest” in the middle on top of the cake. Fill with jelly bean “eggs.” Place the three 3-dimensional bunnies around the coconut nest.
Be ready to dazzle your family and friends!
And when you’re ready to slice your cake, remove the chocolate bunnies and place on the serving plates along with the slice of cake.
Enjoy!
An incredibly moist carrot cake that is packed with carrots, coconut, pineapple and toasted pecans and topped with a cream cheese frosting. Preheat oven to 350 degrees. Spread the chopped pecans on a baking sheet or a piece of aluminum foil. Bake for 5 minutes until aroma rises and pecans are lightly browned. Remove from oven; cool. Grease and flour two 9” cake pans or one 9” x 13” cake pan. (Hint: It is easier to remove the cake if you line the bottom with parchment paper- see above discussion.) In a small bowl, combine the flour, baking soda, cinnamon, salt and coconut; mix well. In a large bowl or the bowl of a stand mixer, combine the sugar, oil, carrots, pineapple, eggs and vanilla. Add dry ingredients and mix well. Stir in nuts. Pour into cake pan(s) and bake at 350 degrees for 30 (or more) minutes. Check with a metal cake tester for doneness. Cool. Top with Cream Cheese Frosting. To make the Cream Cheese Frosting: In a medium bowl or the bowl of a stand mixer, combine the cream cheese and butter; beat thoroughly. On a very low speed, add powdered sugar and vanilla and mix until smooth. To assemble: Place one cake layer, top side down, onto a serving plate. Spread approximately 3/4 cup frosting onto this layer. Place the second layer, top side up, on top. Evenly spread the remaining cream cheese frosting on the top and sides of the cake. Decorate your cake, if desired. Enjoy!Carrot Cake with Carrots, Coconut, Pineapple and Pecans and Cream Cheese Frosting
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
Instructions
No Comments