Carrot Cake Upside Your Head
I work with a crazy old lady, and today is her ten millionth birthday.
She loves carrot cake, so I decided to make several to take into work tonight. I couldn't find another carrot cake recipe here, so I thought you might like to watch.
Now, you'll be seeing double this time, because I'm making two cakes, but I figured you would only want a recipe for one. So here's what you'll need:
- 3 medium-sized carrots, peeled
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 cup corn oil
- 3 eggs, lightly beaten
- 2 teaspoons vanilla
- 1 cup chopped walnuts
- 1 cup shredded coconut (sweetened variety)
- 3/4 cup canned crushed pineapple, drained
- 8 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 3 cups confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice
- Peel your carrots, and roughly chop 2 of them.
- Throw the chopped carrots in a pot and cover with water, and simmer for about 10 minutes.
- And shred their friend, and set aside.
- Drain the carrots that were simmering, and throw in a food processor or blender, and puree that shit.
- Sift the flour, sugar, baking soda and cinnamon into a large bowl. Sifting helps the flour absorb more of the liquid, and makes for a moister, softer cake. Add the oil, eggs and vanilla; beat well. Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.
- Take whatever you're cooking it in. You can do in in a glass baking dish, or like me, taking 2 9-inch round foil cake pans, to make a 2-layer cake. Grease you pan, and line with parchment or wax paper. Grease that shit, too.
- Now, throw into a 350F oven. The cooking time depends on what you're cooking it in. Mine took about 40 minutes. Since my stove is gas, I rotated the cakes between the middle shelf and the top shelf, to maintain regular temperatures. You'll know it's done with a toothpick comes out clean, when sticking it down into the cake. Cook them on a rack for ten minutes:
- After 10 minutes, flip your cake out onto the rack. You might need to run a thin knife around the edge of the pan to loosen it, but for the most part it should plop right out. Let cool completely.
- Fuck yeah, look at that!
- Awesome. Now, let's make some frosting.
- Put your softened butter and cream cheese into a large mixing bowl, and mix well.
- Slowly add your confectioners sugar, while mixing.
- Don't do like I did, and start mixing too fast:
- Add your vanilla, and lemon juice. Mix, and you've got icing.
- Ice your cake dependant on what type you made. If it's two like mine, you'll put one on a platter, ice the top, and lay the second on that. Then ice the whole thing.
- I won't show you a final product because, well, I royally suck at icing cakes. I always have. Whenever someone makes a salty comment about it, I just tell them to taste it.