This document provides a recipe for Carrot Snack Cake that serves 12 to 16 people and takes 1½ hours to prepare, plus 3 hours for cooling. It includes detailed instructions for preparing the cake and frosting, as well as a list of ingredients and key equipment needed. The recipe emphasizes the importance of properly preparing the carrots and the baking process to achieve the desired texture and flavor.
This document provides a recipe for Carrot Snack Cake that serves 12 to 16 people and takes 1½ hours to prepare, plus 3 hours for cooling. It includes detailed instructions for preparing the cake and frosting, as well as a list of ingredients and key equipment needed. The recipe emphasizes the importance of properly preparing the carrots and the baking process to achieve the desired texture and flavor.
This document provides a recipe for Carrot Snack Cake that serves 12 to 16 people and takes 1½ hours to prepare, plus 3 hours for cooling. It includes detailed instructions for preparing the cake and frosting, as well as a list of ingredients and key equipment needed. The recipe emphasizes the importance of properly preparing the carrots and the baking process to achieve the desired texture and flavor.
This document provides a recipe for Carrot Snack Cake that serves 12 to 16 people and takes 1½ hours to prepare, plus 3 hours for cooling. It includes detailed instructions for preparing the cake and frosting, as well as a list of ingredients and key equipment needed. The recipe emphasizes the importance of properly preparing the carrots and the baking process to achieve the desired texture and flavor.
S E R V E S Serves 12 to 16 T I M E 1½ hours, plus 3 hours cooling CHANGE TEXT SIZE:
Adjust oven rack to middle position and heat oven to
350 degrees.
Gather Your Ingredients Before You Begin Adjust oven rack to middle position and heat oven to 350 degrees. Cake * Shred the carrots in a food processor fitted with the shredding disk or on the large holes of a box grater. One pound of carrots is about six medium carrots and will yield about 12 ounces of shredded carrots after peeling and trimming. 1 cup golden 1 ½ cups Adjust oven rack to middle raisins packed (10½ position and heat oven to 350 ¼ cup orange ounces/298 Instructions degrees. grams) light juice 1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Spray 13 by 9-inch baking pan with vegetable oil brown sugar spray. Combine raisins and orange juice in small bowl. Microwave, covered, until hot, about 1 minute. Let stand, covered, until raisins are 2 ½ cups (12½ 1 ¼ cups soft, about 5 minutes. ounces/354 vegetable oil grams) all- 2. Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt together in medium bowl; set aside. Whisk brown sugar, oil, eggs, purpose flour 4 large eggs and vanilla in large bowl until smooth; stir in carrots and raisin mixture. Stir in flour mixture with rubber spatula until just combined.
1 tablespoon 1 tablespoon 3. Transfer batter to prepared pan and smooth top with rubber spatula. Bake until toothpick inserted in center of cake comes out clean, 33 pumpkin pie vanilla extract to 38 minutes, rotating pan halfway through baking. Transfer pan to wire rack. spice 1 pound (454 4. Immediately whisk confectioners' sugar and buttermilk together until smooth. Brush buttermilk syrup evenly over entire surface of hot 2 teaspoons grams) cake (use all of syrup). Let cake cool completely in pan on wire rack, about 3 hours. baking carrots, powder peeled and 5. For the frosting: Process cream cheese, sugar, butter, vanilla, and salt in food processor until smooth, about 30 seconds, scraping down shredded (3 sides of bowl with rubber spatula as needed. 1 teaspoon cups) baking soda 6. Spread frosting evenly over surface of cake, leaving ½-inch border. Sprinkle frosting evenly with pecans. Serve. 1 cup (4
