Carrot Cake with Cream Cheese Frosting and Candied Walnuts

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Once upon a time, when I was in college, I went to my favorite pastry shop and had my first taste of carrot cake. It was a moist, sweet cake with that attractive orange lively color that gives that extra deliciousness not only to the taste but to my sight, but alas, just a slice of cake was expensive back then (I was a student; I didn't have any extra money to spend on a cake). Since then, I've had this recurring fantasy that one day I'll make a carrot cake just for myself. I went online and found a recipe from a pastry school that used common, inexpensive ingredients; I made it once and was pleased with the results.

My life's history of carrot cake begins with my sharing it with friends and family, which led to hundreds of requests for baked goods, especially during Christmas season. As the best-selling cake I've ever sold, I've probably made it a hundred times or more. Some of my clients would purchase 100 boxes of cakes as a gift for corporate employees or friends, so I have no doubt that it's a hit.

Butter or Margarine?

I used margarine (Blue Bonnet) in this recipe. I used butter as well, but the consistency and texture of the cake were noticeably different. Using butter in cakes makes them soft and, of course, buttery in flavor, but because it makes the carrot cake overly soft, it crumbles easily with the small pieces of grated carrots. While margarine can make the cake denser, making the carrot cake hold its shape and less crumbly (which I prefer), it can also give the batter a lighter color and taste less, but the color of the carrots is already bright enough to make it appealing, and many margarines available now in grocery stores come in butter flavor anyway.

Carrots

I recommend using the big and thick carrots, which are easier to grate, plus its less watery than the thin carrots (based on my observation) which can make the cake a little soggy. One big carrot can make 2 cups when grated, which of course you can all use. It will actually make the cake more natural and taste more of carrot than a regular cake.

Pineapple

I added pineapple which enhances the the taste and sweetness of the carrot, plus it gives extra moisture to the cake.

Candied Walnuts

Easy to make with only 3 ingredients in just 5 minutes;

1 cup walnuts, halves

1/4 cup white sugar

1 tbsp unsalted butter

• In a non-stick skillet, place butter, sugar and walnuts in medium heat.

• Mix until walnuts are coated.Stir constantly to prevent it from burning (5 mins).

• When sugar is melted and all walnuts are coated, remove from heat, then transfer on a cookie sheet with parchment paper and separate nuts from each other before they harden. The glazed walnuts can harden within 5 minutes, and its ready!

So if you're ready to eat a sweet, moist but a more natural tasting carrot cake, let's bake and frost! Enjoy!!!

Equipment

• Grater

• Stand mixer, or hand mixer

• Spatula

• 9 inch round pan

Ingredients:

For the Cake

1/2 cup (1 stick) margarine, soft

1/2 cup + 2 tbsp granulated sugar

2 eggs, room temperature

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp iodized salt

1/2 tsp ground cinnamon

1 1/4 cup all purpose flour

1 1/2 to 2 cups of carrots, grated

1/4 cup crushed pineapple, drained

1/4 cup raisins

1/4 cup unglazed walnuts, chopped

For the Icing

1/2 cup cream cheese, softened

2 tbsp unsalted butter

3/4 cup powdered sugar

Let's start baking:

Cake:

1. Preheat oven to 350F, line pan with parchment paper.

2. In medium bowl, sift and mix all the dry ingredients together (except for sugar, raisins and walnuts), set aside

3. In a large bowl or stand mixer bowl, using the paddle attachment, mix margarine and sugar until creamy. Then add eggs one at a time, continue mixing until well combined.

4. Add dry ingredients slowly until combined.

5. Add carrots and pineapple, mix until combined...but don't over mix!

6. You can continue mixing with the stand mixer until no flour is visible, or you can continue mixing the batter manually with a spatula (which I'm comfortable doing). Then add raisins and walnuts.

7. Transfer batter in pan, spread evenly.

8. Bake for 15 to 18 minutes or until a toothpick comes out clean when inserted at the center of the cake.

9. Remove from oven, and place on wire rack to cool completely.

Icing:

• Whip all ingredients in low speed until sugar is well incorporated (if you don't want your face to be covered with sugar).

• Turn mixer speed up until smooth

Let's assemble:

• Once cake is cooled. Spread frosting evenly on top and smoothen.

• Top with candied walnuts.

• Enjoy!!!