Posted by SweetDreams_DKThis recipe is from Professional Baking by Wayne Gisslen (a Le Cordon Bleu book we used in pastry school). Its a from scratch butter cake that has a lovely carrot cake flavors, but butter cake texture (not the typical oil based dense/moist carrot cake), so it works really well for stacking and carving.
- Measurements in U.S, Metric, % of total recipe Butter 9 oz, 300 g, 60 Brown Sugar 15 oz, 500 g, 100 Salt 0.25 oz, 8 g, 1.5 Eggs 9 oz, 300 g, 60 Cake Flour 15 oz, 500 g, 100 Baking Powder 0.5 oz, 15 g, 3 Baking Soda 0.05 oz (3/8 tsp), 1.5 g, 0.3 Cinnamon 0.08 oz (1 1/2 tsp), 2.5 g, 0.5 Nutmeg 0.03 oz (3/8 tsp), 1 g, 0.2 Whole Milk 10.5 oz, 350 g, 70 Finely grated carrots 6 oz, 200 g, 40 Finely chopped nuts 3 oz, 100 g, 20 Orange Zest 1 tsp, 3 g, 0.6
Creaming Method (cream butter/sugar until light, add eggs one at a time. alternate sifted dry ingredients and milk, starting and ending with dry ingredients) Fold in carrots, zest and nuts (walnuts or pecansoptional of courseI also add in some coconut, make sure you finely chop the nuts and coconut if youre carving the cake) Bake it as you would any butter cake350 to 375f (180-190c) for 20 to 35 minutes (depending on pan size) Note: this is a professional recipe, so measurements are by weight. It makes scaling a recipe up or down much easier, and more accurate. For a not-too-sweet-extra-cream-cheesy icing/filling, I like one that I got from zoebakes dot com: Cream Cheese Icing with Lyles Golden Syrup 1 (8 ounce) package of Phillys Cream Cheese (I am really brand loyal, having tried lots!), softened 4 tablespoons (1/2 stick) unsalted butter, softened 1 cup confectioners sugar 1 Tablespoon Lyles Golden Syrup (use honey if you are in a pinch) 1/2 teaspoon vanilla Combine all the ingredients in a medium sized bowl and cream together until smooth. I used a pastry bag fitted with a large star tip to decorate these cupcakes. You may want to double the icing recipe just in case you find yourself dipping into the bowl with a spoon!