My favourite Carrot Cake from the Sunshine State

by eat in my kitchen

Carrot Cake

The recipe for this amazing carrot cake comes from the Sunshine State, more precisely from our Granny Doris in Florida who is also responsible for the best Peanut Butter Cookies. It’s unbelievably spongy and juicy, with lots of carrots, pineapples and Brazil nuts. This is the kind of cake you eat within a day without knowing where it went! It’s glazed with a deliciously creamy icing made of cream cheese and lemon, it combines everything a great carrot cake needs.

When I visited Doris for the first time in Florida, my partner’s grandmother knew exactly how to make me feel at home: she welcomed us with a table full of cakes, brownies and muffins. We started every day with a luscious breakfast, with pancakes, bacon and all kinds of sweet treats, so, unfortunately, the holiday ended with 10 pounds more on the scales (although I went jogging almost every morning!). I felt no regrets, our daily feasting was worth it, I have a sweet tooth so I was in heaven. Of all the nice food we enjoyed, Doris’ carrot cake impressed me the most. I asked for the recipe which she happily handed over and I knew this would be a keeper. Since our visit to the Sunshine State, I bake it every couple months and it never lasts long.

Carrot Cake

 

Carrot Cake

 Carrot Cake

Note from 27th March 2015:
I changed the recipe for the icing a little, you can find the old recipe at the end, the pictures show the new icing which is thicker and more creamy.

For a 23cm /  9″ bundt pan you need

plain flour 300g / 10.5 ounces
sugar 200g / 7 ounces
baking powder 3 teaspoons
baking soda 1 1/2 teaspoons
salt 3/4 teaspoon
cinnamon 3 teaspoons
sunflower oil 250ml
organic eggs 4
carrots, grated 150g / 5.5 ounces
canned pineapple, drained and crushed, 250ml
Brazil nuts, chopped, 50g / 2 ounces
butter, for the bundt pan
breadcrumbs, for the bundt pan

For the icing
butter, soft, 3 tablespoons
cream cheese 100g / 3.5 ounces
heavy cream
icing sugar 125g / 4.5 ounces
lemon juice 1 tablespoon
a pinch of salt

Set the oven to 180°C / 355°F (fan-assisted oven), butter the bundt pan and sprinkle with breadcrumbs.

Combine the dry ingredients in a large bowl. Add the oil and eggs and mix for a couple minutes. Stir in the carrots, pineapple and nuts and continue mixing until combined. Scrape the dough into the prepared pan and bake for 45 minutes or until golden. Check with a skewer, it should come out clean. Let the cake cool for 10 minutes before you flip it around (I put the pan in a kitchen sink of cold water for a few minutes, that makes it easier to take the cake out).

For the icing, beat the butter for 1-2 minutes until light and fluffy, add the cream cheese and a splash of heavy cream and continue mixing. Add more heavy cream until the mixture resembles a creamy yoghurt. Add the lemon juice, icing sugar and salt and continue mixing until well combined, the frosting should be thick and slightly runny. Pour the icing over the cake.

The old icing recipe

icing sugar 125g / 4.5 ounces
sour cream 100g / 3.5 ounces
cream cheese 1 tablespoon
butter, soft, 3 tablespoons plus more if you want the icing to be more stiff
lemon juice 1 tablespoon
a pinch of salt

Carrot Cake

 

Carrot Cake

 

Carrot Cake

 

carrotcake11

 

carrotcake10