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Title: Taste of the Islands -=- Carrot Cake
Categories: Cake Hawaii
Yield: 16 Servings
| CAKE | ||
| 1 3/4 | c | + 4 Tbsp flour; all-purpose |
| 2 | ts | Baking soda |
| 2 | ts | Cinnamon |
| 1/4 | ts | Salt |
| 1 1/2 | c | Vegetable oil |
| 1 2/3 | c | Granulated sugar |
| 3 | Eggs | |
| 4 | c | Carrots; shredded |
| 1 | c | Macadamia nuts; chopped |
| . *OR* pecans | ||
| 1/2 | c | Raisins |
| PINEAPPLE FILLING | ||
| 2 | c | Pineapple; diced |
| 1/2 | c | Sugar |
| 1/4 | c | Pineapple juice |
| 2 | tb | Cornstarch |
| 1 | ts | Vanilla extract |
| CREAM CHEESE ICING | ||
| 16 | oz | Cream cheese; softened |
| 1/2 | c | Butter; softened |
| 1/2 | c | Powdered sugar |
| 1 | ts | Vanilla extract |
| 1 | c | Macadamia nuts; toasted & |
| . finely chopped | ||
| . *OR* pecans | ||
The CAKE ** Preheat the oven to 350 degrees F. Grease a 10x3-inch round cake pan. Line the bottom with a circle of parchment or wax paper. Grease the paper and lightly flour.
Sift together 1 3/4 cups plus 2 Tbsp flour, baking soda, cinnamon and salt. In a large mixing bowl, combine the oil, sugar and eggs. With an electric mixer, beat at medium speed until light in color, about 3 to 4 minutes. At low speed, gradually add the flour mixture, beating just until smooth. Combine the carrots, nuts, raisins and the remaining 2 Tbsp flour. Gently fold into the batter. Pour the batter into the prepared cake pan. Bake for 20 minutes, then reduce the heat to 325 degrees and bake for 50 to 55 minutes longer, or until a toothpick inserted near the center comes out clean and the surface springs back when gently pressed with a finger. Cool in the pan on a wire rack for 15 minutes. Run knife around the sides of the cake pan to loosen. Turn the cake out (re-inverting onto another rack) and cool completely, paper-side down.
The PINEAPPLE FILLING** In a medium saucepan, combine the pineapple and sugar. Cook over low heat, stirring occasionally, until the pineapple is tender, about 15 to 20 minutes. Combine the pineapple juice and cornstarch and stir into the cooked pineapple; boil for 1 minute, stirring constantly. Remove from the heat; stir in the vanilla. Cool. (This can be made a day ahead and chilled, covered, in the refrigerator.)
The CREAM CHEESE ICING** In a medium bowl, with an electric mixer, beat together the cream cheese and butter. Add the sugar and vanilla; beat until smooth.
To Assemble The Cake: Peel the paper off bottom of cake. Using a long serrated knife, slice the cake horizontally into 3 layers. Remove the top 2 layers (it helps to use a cardboard cake circle or a flat cookie sheet to slide under the cut layers and lift off).
Place the bottom cake layer on a 10-inch cardboard cake circle or serving plate. Spread the pineapple filling over the cake layer. Place the middle layer of the cake on top of the filling and spread with a thin layer of icing. Place the top layer of cake, top-side-up, on the icing. Spread the remaining icing evenly over the sides and top of the cake. Press chopped, toasted nuts into the sides of the cake.
Variation for Three 9-inch Cake Pans: Prepare three 9x1 1/2-inch cake pans as described previously. Mix the cake and pour the batter into the prepared cake pans (about 2 cups of batter in each). Bake at 350 degrees for 28 to 30 minutes. Cool and turn out the cakes as instructed previously
To Assemble Cake: Peel paper off bottom of cake layers. Place 1 layer on a serving plate. Spread pineapple filling over cake layer. Place second layer on top of filling and spread about 1 cup of icing over cake layer. Top with third layer and spread remaining icing evenly over sides and top of cake. Press chopped, toasted nuts onto sides of cake.
Nutritional Information: per serving: 638 calories, 48g fat, 310mg sodium, 50g carbohydrates, 106mg cholesterol. Percent calories from fat = 67%.
** Fort Worth Star Telegram - Food section - 10 January 1996 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
From: Iris Grayson Date: 30 Mar 97 National Cooking Echo Ä
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