Fall Grooms Carrot Cake
by Deborah Kelly
(Falkvilel, Al )
Fall Grooms Carrot Cake
This is a 12"-3 layer Carrot Cake with cream cheese icing and gum paste leaves. To make the cream cheese icing use 1 lb. cream cheese and 1/2 lb butter to two lbs powdered sugar, 1tsp vanilla.
This will give you a more stable icing for the basket weave design. The carrot cake recipe is 4c. sugar, 4c.flour, 8 eggs, 2c. veg oil, 4 tsp. baking soda. 4tsp. cinnamon.,1c. chp walnut, 1c.chp pecans, 1/2 c.golden raisins, 1/2c. dark raisins, 2 lbs shredded carrots. Prep: combine 4c. sugar, 4c.flour ,4 tsp.baking soda,4 tsp cinnamon, sift together.
Beat 8 eggs on high till very foamy, slowly drizzle in the 2 c. veg oil,(SLOWLY) if you add it to fast it won't emulsify and your cake will be a oily mess.
While eggs are beating and oil is slowly being incorporated prep pans. This recipe should be enough for (1) 12-14" pan or (2) 10" pans. I line my pan with parchment paper bottom and sides.
Now I finish washing and shredding my carrots and pre-heat oven I usually set mine @ 325F depends on your oven. When carrots are prepped and oil is completely added to eggs it is time to slowly add dry ingredients and mix on low till well mixed.
Cut off mixer and fold in carrots, pecans, walnut, and both raisins. Pore into prepped pan (fill pan 3/4 full, cake doesn't rise much) and bake about 40-45 min
or until done, tooth pick will come out clean and cake will pull slightly away from side of pan.
Because of the nuts this cake is very hard to level if your oven is not level. Let cool thoroughly. The icing I usually make in a larger batch, 2 lbs. soft cream cheese, 1 lb. softened butter, 4 lbs. powdered sugar. 2tsp vanilla. Beat the cream cheese till very soft and slowly add softened butter add powdered sugar and scrap down sides of bowl frequently.
After cakes have cooled completely (icing is heat sensitive, even hot hand when doing the basket weave can be hard) stack and fill your layers. Ice the top and do a good crumb coat on the sides. Ready to do the basket weave. You can use many different tips. I use Wiltons #48 & #21. If you want your basket weave to really stand out add color in one direction. If you don't know how to basket weave you can get very easy to follow instructions from Wilton cake decorating books.
If you don't want to basket weave you can crush nuts and press to side of cake after icing it (leaves won't stick to the sides because of the nuts). To finish off the cake I use #21 tip and pipe a shell border top and bottom. Gum paste leaves can be done in advance, and can be as fancy as you have time for.