Extreme Carrot Cake
This is not your ordinary carrot cake. This is elevated both in taste and design. Yet, it is actually very easy to create. So, impress your friends and family at every gathering! :)
Equipment
- Pastry Bag
- Mixer
Ingredients
- 2 cups All-purpose flour
- 1 cup Brown Sugar
- 1 cup Granulated Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 Tbsp Pumpkin Pie Spice
- 1 Tbs[ Orange Zest
- 1 cup vegetable oil
- 4 eggs
- 1 8oz Can Crushed Pineapple in Juice
- 3 cups Shredded Carrots
- 8 ounces Cream cheese At room Temperature
- 4 Tbsp Unsalted Butter Room Temperature
- 3/4 cup Light Brown Sugar Make sure it's very fresh
- 2 cups Powdered Sugar
- 1/2 tsp Vanilla extract
- 1 tsp Agave Syrup
- 1 cup Pecan Pieces toasted
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare bundt pan with Baker's Secret Spray
- Mix all dry ingredients and orange zest in large mixing bowl.
- Add oil, eggs and mix until blended either with stand mixer or hand mixer. Once mixed, add the pineapple and carrots and mix for 2 more minutes.
- Poor mixture into bundt pan and bake 50 to 60 minutes until a toothpick inserted comes out clean. Cooking times will vary depending on your pan and oven. Cool in the pan for 30 minutes before inverting on a cooling rack to cool completely.
- Cream together the cream cheese, butter, vanilla, syrup and brown sugar until very smooth. Let this sit for at least 5 minutes so that the brown sugar won't be gritty.
- Add in the powdered sugar a little at a time until all is fully integrated and smooth.
- Put icing in a pastry bag with a 1/2 inch round tip. Ice cake forming tubes from the outside of the cake towards the center. Sprinkle generously with toasted pecans
Notes
For the best results do not use pre-shredded carrots and make sure your brown sugar is fresh and moist.