CARROT CAKE WITH CREAM CHEESE SWISS MERINGUE BUTTERCREAM

By RoketJSquerl

Ingredients

• 4 ounces (115 grams) unsalted butter, softened -1/2 cup
• 7 ounces (200 grams) vegetable oil- 1 cup
• 7 ounces (200 grams) granulated sugar- 1 cup
• 8 ounces (230 grams) light brown sugar- 1 cup packed
• 4 large eggs
• 1 tablespoon (15 milliliters) vanilla extract
• 11 1/4 ounces (320 grams) All-purpose/plain flour- 2 1/4 cups
• 1 teaspoon (5 milliliters) baking powder
• 1 teaspoon (5 milliliters) baking soda
• 1/2 teaspoon (3 milliliters) salt
• 2 1/4 teaspoons (11 milliliters) cinnamon
• 1 teaspoon (5 milliliters) ground ginger
• 1/2 teaspoon (3 milliliters) freshly ground nutmeg
• 2 cups (480 milliliters) packed finely shredded carrots
• 1 cup (240 milliliters) crushed pineapple, well drained (or an additional cup of carrots)
• 4 1/2 ounces coarsely chopped walnuts- 1 cup (optional)
• 1/2 cup (120 milliliters) golden raisins (optional)
• 8 ounces (227 grams) egg whites from whole eggs or a carton
• 16 ounces (454 grams) granulated sugar
• 2 ounces (57 grams/3 tablespoons) corn syrup
• 16 ounces (454 grams) unsalted butter softened but not warm
• 4 ounces (113 grams) cream cheese, softened
• 2 tablespoons vanilla extract

Details

Servings 1
Adapted from cakepaperparty.com

Preparation

Step 1

Preheat oven to 350 F (175 C). Spray three 8-inch round cake pans with Baker’s Joy or grease and flour.

Beat butter, oil and sugars for 2 minutes on medium-high speed of mixer. Add eggs one at a time and beat until well combined. Stir in vanilla.

In a medium bowl whisk together the flour, baking powder, baking soda and spices; add to mixer. Turn mixer on low and mix to moisten dry ingredients. Increase speed to medium and mix for about 1 minute until well blended.

Add carrots, pineapple, walnuts and raisins to the batter and stir until well mixed.

Pour into prepared pans and bake for about 25-30 minutes until the cake tests clean with a toothpick. Cool 10 minutes in pan and then turn out to a cooling rack. Cool completely if using immediately, or wrap in two layers of plastic wrap if using later. Frost the cooled cake with your choice of buttercream. Enjoy!

Whisk egg whites and sugar together in a microwave-safe bowl followed by the corn syrup. Make sure the mixture is well mixed so the sugar can protect the eggs from cooking. Heat the mixture in the microwave for 2-4 minutes on high in 30 second intervals whisking well after each 30 second heating. Heat until the sugar is dissolved and the mixture reaches 160 f/75 C. Pour the syrup into a cake pan or shallow metal bowl (straining the mixture if any lumps are present) and chill in the freezer for 15-20 minutes until it is cool.

Meanwhile, beat the butter in a mixer bowl with the flat paddle attachment on high for about 2 minutes until creamy and lightened. Add the cream cheese and beat on medium-high for 1 minute until well combined.

Reduce speed to medium-low and gradually add the cooled sugar syrup to the butter. Scrape down the sides of the mixer bowl and beat on medium-high for 2 minutes.

Reduce speed to low and slowly add vanilla extract. Increase speed to medium-high and beat for 1 minute until light and creamy.