Carrot Cake from Wofgang Puck Cafe Downtown Disney

By MJH

Ingredients

• Quick Carrot Cake:
• Ingredients - Cake
• 2-1/4 cups all-purpose flour
• 1-1/2 tablespoons ground cinnamon
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 4 eggs
• 3/4 cup canola oil or peanut oil
• 1-3/4 cups granulated sugar
• 1 pound carrots, finely shredded
• 2 cups chopped pecans or walnuts
• Ingredients - Icing
• 1 pound cream cheese, at room temperature
• 1/2 pound unsalted butter, at room temperature
• 1-1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 2 large carrots, peeled
• 1 package yellow cake mix
• 1/2 cup water
• 1/2 cup vegetable oil
• 4 eggs
• 1 8 oz can pineapple in juice, drained
• 3/4 cups walnuts
• 1/2 cup raisins
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon allspice

Details

Servings 1
Adapted from magicalrecipes.net

Preparation

Step 1

Preheat the oven to 375 degrees F. Coat the cups of two cake pans or 12-cup standard-sized (1/2-cup) muffin pans with nonstick cooking spray or line them with paper cupcake liners.

In a medium-sized mixing bowl, sift together the flour, cinnamon, salt, baking soda, and baking powder. Set aside.

Put the eggs in the bowl of a stand mixer or in a large mixing bowl.
With the stand mixer's whisk attachment or with a hand-held electric mixer, beat the eggs at high speed until they are frothy. Reduce the speed to medium and pour in the oil in a slow, steady stream until it is fully incorporated. Add the sugar and mix until well combined.

With a rubber spatula, fold the dry ingredients into the egg-and-oil mixture just until a moist batter forms.
Add the shredded carrots and the nuts and fold them in just until evenly incorporated.

Spoon the batter into the prepared cupcake pans.
Bake until a wooden toothpick inserted into the center of a cupcake comes out clean, about 20 minutes or 30-35 minutes for cake pans.
Remove the cupcake pans to a wire rack to cool completely.

Meanwhile, prepare the frosting:
Put the cream cheese and butter in a clean stand-mixer bowl or in a clean medium-sized mixing bowl.
Beat with the stand mixer or a hand-held electric mixer at medium speed just until the cream cheese and butter are thoroughly combined and have a smooth, spreadable consistency.
Reduce the speed to low, add the powdered sugar, vanilla, and salt, and continue beating until thoroughly combined.

With an icing spatula or a table knife, spread the frosting generously on the cooled cupcakes.
Serve immediately or store in an airtight container at cool room temperature for up to 3 days.


Quick Carrot Cake:
Preheat oven to 350 degrees. Grease bottoms of two round baking
pans. Dust lightly with flour.
Place the shredding disc in the food processor with the small holes facing up.
Stand the carrots into the feed tube and guide through the
shredding disc with the pusher, without excess pressure.
Remove the shredding disc and replace with S-Blade.Add all the
ingredients except nuts, raisins, and frosting. Puree for 1 minute. Add nuts and pulse 3 to 4 times. Remove blade and fold in raisins with spatula.
Divide cake batter between pans. Bake for 40-45 minutes using an
8-inch pan and 30 minutes if using a 9-inch pan. Check for doneness by inserting toothpick. The toothpick should come out clean when cake is done.
Let cake cool 10 minutes. Invert cakes onto cooling racks, and
let cool for at least 1 hour.
Fill and frost with cream cheese frosting.