On 1/16/2011 10:53 PM, JeanineAlyse wrote:
> I have come to like a rather dense cake when fruits or veggies are
> part of the mix, and yesterday I baked one from a recipe I wanted to
> make changes to, aiming for more density than when last made several
> years ago. My changes were, in part, increasing cinnamon and vanilla,
> adding ginger and nutmeg, as well as adding a coconut flavoring to the
> gooey icing. The ingredients are intended for a Bundt, tube or angel
> food pan, but this time I chose to make five minis (which rose very
> well and rounded). Success! This is the best carrot cake I have ever
> made or enjoyed from another’s recipe, including the 20 or so minis I
> made for the Christmas boxes. Next time I make the minis I will
> evenly pour the batter into six tins, rather than five, so that when
> frosted I can sprinkle on their orange sugar flakes (very thin, fluffy-
> like flakes) and put the pan covers on without them
> smushing. ...Enjoy if you will, Picky
>
> Iced Carrot Cake
> 1-1/2 cups veg. oil
> 2 cups granulated sugar
> 2 extra large or jumbo eggs
> 8 oz. can of crushed pineapple, w/juice
> 2 cups grated carrot (no more than 1/8” shred)
> 3 cups all-purpose flour
> 1 tsp. baking powder
> 1 tsp. baking soda
> 1 tsp. salt (kosher flaked)
> 2 tsp. ground cinnamon (quite rounded)
> 1/2 tsp. ground ginger
> 3/4 tsp. nutmeg zest
> 1 cup chopped nuts (walnuts this time)
> 2 tsp. vanilla (1 Tbsp.)
> Cream together the oil and sugar. Add eggs, pineapple and
> carrots, mix well. Whisk together all dry ingredients, mix into the
> wet batter adding the nuts and vanilla last. Bake at 350 (minis 325)
> in ungreased parchment-lined pan/s for 1 hour, 15 minutes (minis 50
> minutes) until pick-test done. Do not turn cake/s out until
> completely cooled in pan/s.
> Cream Cheese Icing, beat all together well:
> 8 oz. cream cheese, softened
> 12 Tbsp. butter, softened
> 2 tsp. milk
> Scan 1/2 tsp. Coconut Flavoring
> 2 tsp. vanilla, dash of salt (vanilla overflowing)
> 4 cups powdered sugar (though the less sugar, the more gooey the
> icing)
> Thinly frost cake sides first so as to "contain" crumbles. Very
> thickly frost tops only on minis.

I love carrot cake. This is a keeper! Thanks for posting it.