Carrot Cake with Cinnamon Citrus Cream (Cake Recipes)

[bholus10]

Prep Time: 30 minutes or less | Cook Time: 30 minutes - 1 hour | Serves: 10
Dessert » Cakes » American

Ingredients:

Carrot Cake with Cinnamon Citrus Cream and Candied Carrot Curls

I thought of a lot of tasty treats I could do with carrots, but I just couldn't get myself out of thinking carrot cake, in some shape or another. So, with limited time, I decided to do a little elevated, individual carrot cakes, with a slightly cinnamon and orangey mascarpone cream, with candied carrot curls and pecan.

For the carrot cake, you'll need:
3 cups fresh grated carrots (4 large or 6 medium)
2 cups cake flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp ground nutmeg
1.5 cups sugar
2 tsp vanilla extract
4 eggs
1.25 cups canola oil
3/4 cup toasted chopped pecans

Now grate up your carrots and get your mise en place (get your stuff out and measured). Preheat your oven to 350 degrees F.

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[bholus10]

Step 1:

Sift the flour, baking powder, baking soda, spices and salt together into a large bowl. I hate traditional sifters and just use a large-ish, fine-mesh strainer.

[bholus10]

Step 2:

Beat your eggs, oil, sugar, vanilla together in a large bowl.

[bholus10]

Step 3:

Stir the carrots into the egg mixture, then with a rubber spatula, fold in the flour mixture until almost combined. Stir in the nuts.

[bholus10]

Step 4:

Pour into prepared pans (I used well greased large muffin tins; they gave a really nice shape). Bake at 350 for about 20-25 minutes for the size I used until medium brown and done all the way through. The batter makes extra: I just made 8 additional small cupcakes and baked them for 12 minutes. If you have another large muffin tin (I didn't) you could probably make about 4-5 more cakes. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool down all the way, at least 1 hour.

Now, while those are baking, let's make our topping.