Chef Gord Harris - Tapastry - Nov. 17, 2014
Unionville House Carrot Cake
Carrot cake
- 2 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp salt
- ½ tsp grated nutmeg
- ¼ tsp ground allspice
- 4 eggs
- 1 ¼ cups sugar
- ¼ cup honey
- 1 ¼ cups canola oil
- 3 cups shredded carrots
- 1 cup crushed pineapple with juice
- ½ cup raisans
- ½ cup shredded coconut
- ½ cup chopped pecans
Icing:
- 500 grams cream cheese softened
- 1 cup butter softened
- 3 tbsp liquid honey
- 2 tsp Vanilla
- 4 ¼ cups sifted icing sugar.
Cake:
Grease and flour three 9 inch cake pans. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg and allspice mix well. In stand mixer beat eggs, sugar and honey for about three minutes. Add oil and beat foe one minute. Stir in carrots , pineapple, raisins, coconut and pecans.
Gradually add in dry ingredients in three parts, mixing well after each addition with a spoon and scraping down the sides of the bowl. Pour batter into pans .
Bake in pre-heated oven at 400 degress for five minutes and then reduce heat to 350.
Cakes are done when a toothpick comes out clean. . Cool in pans for twenty minutes then turn out of pans onto wire cooling racks.
Icing:
In standmixer beat together the cream cheese, butter, honey, and vanilla until smooth. Gradually beat in icing sugar add more if need be for consistency. Ice cake layers and stack together, ice the sides and top with the toasted coconut.