Birthday cake 1: Carrot edition

Making:

Carrot cake!

Makes 2 - 9 inch oval cake 

350 degrees 30-45 mins

Here's what I have:

Cake:

Dry
1 cup Flour 

1 tsp Baking soda 

1/4 tsp salt

3/4 tsp cinnamon 

1/4 cup Brown sugar 

Wet

3/4 cup butter 

1 tsp vanilla 

2 lg Eggs 

Fill

2 cup Carrot 

1/5 cup Pecan 

1/4 cup Date

8 oz can Crushed pineapple 

*Separate juice and fruit 

Syrup:

Pineapple juice 

Frosting:

8 oz Cream cheese 

20 ml Heavy whipping cream 

1 cup Powder sugar 

25 gram Pecan for deco

Preparation:

The oven was preheated to 350 degrees.

Using a food processor the carrots were finely shredded and the pecans and dates were chopped. 

The dry ingredients were combined in a separate bowl and whisked together.  This was set aside. 

The cake: 

The butter was softened then added to a mixing bowl. This was mixed together with the egg, crushed pineapple and vanilla.  Once combined the flour mix was added in parts until a smooth batter was achieved.  Last into the bowl, the carrots and date/pecan mix.  Again this was mixed until all ingredients were combined. The mixer was turned off while the pans were prepared. 

Two 9 inch oval pans were sprayed with cake pan spray The batter was poured into the pan and the cakes went into the oven checking after 30 mins. An additional 5 -10 might be necessary. Because of the shape of the pan that these cakes were baked for a total of 45 minutes.

The syrup:

Pineapple juice and 1 tsp vanilla extract were added to a small saucepan and heated until a slightly syrupy consistency was reached. 

The frosting:

The powdered sugar was sifted to remove lumps. This was then combined with the heavy cream and stirred until smooth.  In the mixing bowl cream cheese was beaten until smooth, the heavy cream sugar mix was then added slowly. 

Once the cake was done it was turned out of the pan to cool.  After 15 mins the syrup was added and allowed to cool to room temperature before adding the frosting. 

The cake!

- Kris