Carrot Cake With Cream Cheese Icing-EPCOT Food & Wine Festival

By MJH

Ingredients

• Carrot Cake:
• 1 cup dried cranberries
• 1 cup orange juice
• 2 cups sugar
• 1 1/3 cups vegetable oil
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 1/2 cups plus 1 tablespoon all-purpose flour, divided
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons coarse salt
• 1 cup chopped walnuts
• 2 cups grated carrots
• 1/2 cup diced fresh pineapple
• Cream Cheese Icing:
• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/2 to 2 cups confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1 to 3 tablespoons milk

Details

Adapted from magicalrecipes.net

Preparation

Step 1

Carrot Cake
Soak dried cranberries in orange juice overnight.
Preheat oven to 325° F. Butter and flour 12 (1/2 cup) oven-safe ramekins.
Combine sugar, oil, and eggs in the bowl of an electric mixer fitted with the paddle attachment; beat until light yellow. Stir in vanilla.
Sift together 2 1/2 cups flour, cinnamon, baking soda, and salt in a medium bowl.
Add flour mixture to sugar-egg mixture, mixing until just combined.
Drain dried cranberries (discard any remaining orange juice). Toss cranberries and walnuts with 1 tablespoon flour.
Add carrots and pineapple, tossing to combine.
Fold mixture into batter.
Ladle batter into prepared ramekins.
Bake 35 to 40 minutes, or until a wooden pick inserted into cakes comes out clean.

Cream Cheese Icing:
Beat cream cheese and butter with an electric mixer until smooth.
Beat in 1 1/2 cups confectioners’ sugar and vanilla.
Add more confectioners’ sugar and milk, 1 tablespoon at a time, until consistency is spreadable.
While cakes are still warm, turn out of ramekins and spread with icing.