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Magnolia Bakery Carrot Cake

 
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Jimmy Jam



Joined: 23 Jun 2005
Posts: 2417
Location: Evanston, IL

PostPosted: Thu Apr 29, 2010 2:38 pm    Post subject: Magnolia Bakery Carrot Cake Reply with quote

Magnolia Bakery Cookbook Carrot Cake. According to Julie, it's orgasmic, not to mention...squirrel approved.

Cake:

2 C all-purpose flour
1 t baking powder
1 t cinnamon
1/2 t salt
1 C vegetable oil (preferably canola)
1 3/4 C sugar
3 lg eggs, at room temperature
1 1/2 t vanilla extract
2 C lightly packed shredded carrots
One 8 oz can crushed pineapple in its own juice, with juice
3/4 C sweetened shredded coconut
1 C coarsely chopped pecans, toasted in a 350-degree oven on a cookie sheet for 15 min, or until browned & fragrant.

Preheat oven to 350 degrees.

Grease & lightly flour two 9 x 2-inch round cake pans, then line the bottoms with wax paper.

In a small bowl, sift together the flour, baking powder, cinnamon and salt. Set aside.

In a large bowl, on a medium speed of an electric mixer, beat together the oil & sugar. Add the eggs, one at a time, and beat until light and thick, about 2 minutes.Add the vanilla and beat well. Gradually add the dry ingredients, beating until well incorporated. Stir in the carrots, pineapple with juice, pecans and coconut. Divide the batter between the prepared pans and bake for 40 - 50 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pan for 1 hour. Remove from the pans and cool completely on a wire rack.

When cooled, ice with cream cheese icing and garnish with toasted pecans, as desired.

Cream Cheese Icing: (Note: cookbook says enough for one 2- or 3-layer 9-inch cake. So you'll have extra.)

1 lb (two 8-ounce packages) cream cheese, softened and cut into small pieces.
6 T unsalted butter, softened and cut into small pieces
1 1/2 t vanilla extract
5 C sifted confectioner's sugar

In a large bowl, on the medium speed of an electric mixer, beat the creme cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, one cup at a time, beating continuously until smooth & creamy. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.

Note: Allysa Torey, the author and founder of Magnolia Bakery, has 6 pages of "Helpful Hints" in the preface of her book. Among those are the need to have all butter, eggs (and milk) at room temperature "before you even think about starting a recipe." Creaming the softened, i.e., room temperature butter ensures the cake has the desired volume & texture. She notes that most people don't cream the butter long enough because they don't realize how long 3 minutes actually is. So time it, she says. Also while it's important to thoroughly cream the butter, don't over beat the batter as it'll cause the cake to lose it's light texture. Obviously,this recipe calls for oil, not butter, but the concept is still the same. Finally, I initially scoffed at the need for the wax paper in the greased & floured pans, but it works like a charm. The wax paper doesn't melt and it peels right off the bottom of the cake ensuring nothing sticks to the bottom of the pan.

Because of her insistence on accuracy in measurements & procedure ((Melina would suggest weight measurement (grams) not volume (cups) But that's a whole 'nother issue) I've typed the above recipe verbatim from her book. Enjoy the orgasm!
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