Mia Tia Momma’s Carrot Cake

Passed to your plate by Michael Chaney

This is my go-to dessert. The recipe card is stained with oil stains from frosting flying out of the bowl-I never said I was a neat in the kitchen. It reminds me of wonderful occasions from Christmas to Birthdays. And that makes me smile. Bake this and share some new memories with the people you love. Thanks Mia Tia Momma for the recipe!

Print Recipe
Michael Chaney
Prep Time 25 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 1 cup golden raisins
  • 1 cup coconut
  • 1 tbsp. unsalted butter for greasing the pans
  • 2 cups unbleached all purpose flour
  • 1 tsp. baking powder
  • 3/4 tsp. fine sea salt or table salt
  • 2 tsp. ground cinnamon
  • 1/2 tsp. freshly granulated nutmeg
  • 1/4 tsp. ground allspice
  • 2 cups packed light brown sugar
  • 4 large eggs room temperature
  • 1 cup safflower or canola oil
  • 1 small can or 1 cup crushed pineapple not drained
  • 1 lb. carrots
  • 2/3 cup walnuts or pecans
Cream Cheese Frosting
  • 2 8 oz. packages cream cheese chilled
  • 11 tbsp. unsalted butter softened at room temperature
  • 1 1/3 cup confectioner's sugar sifted after measuring
  • 1 tbsp. pure vanilla extract
Prep Time 25 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 1 cup golden raisins
  • 1 cup coconut
  • 1 tbsp. unsalted butter for greasing the pans
  • 2 cups unbleached all purpose flour
  • 1 tsp. baking powder
  • 3/4 tsp. fine sea salt or table salt
  • 2 tsp. ground cinnamon
  • 1/2 tsp. freshly granulated nutmeg
  • 1/4 tsp. ground allspice
  • 2 cups packed light brown sugar
  • 4 large eggs room temperature
  • 1 cup safflower or canola oil
  • 1 small can or 1 cup crushed pineapple not drained
  • 1 lb. carrots
  • 2/3 cup walnuts or pecans
Cream Cheese Frosting
  • 2 8 oz. packages cream cheese chilled
  • 11 tbsp. unsalted butter softened at room temperature
  • 1 1/3 cup confectioner's sugar sifted after measuring
  • 1 tbsp. pure vanilla extract
Instructions
Preparation
  1. Soak raisins in liquor fro 12 hours or overnight
  2. Toast coconut in dry skillet on medium heat until golden brown
  3. Trim, peel and coarsely grate carrots on the largest holes of a box grater or the fine grating blade of a food processor (about 3 lightly packed cups total)
  4. Position a rack in the middle of the oven and preheat to 375 degrees. Butter the bottom and sides of 2 (9-inch-round, 2-inch-deep) cake pans and line the bottoms with parchment paper.
  5. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
  6. In the bowl of a stand mixer fitted with the paddle attachment, mix the brown sugar on the lowest speed to break up any lumps. Add 1 egg and continue to mix on low until smooth and incorporated. Add the remaining eggs, one at a time, and mix on low until smooth and incorporated.
  7. Shut off the mixer and scrape down the bowl and paddle. Return the mixer to low then add the oil in a thing steady stream and continue to beat until full incorporated.
  8. Add the flour mixture in 3 batches, using a large rubber spatula to fold the mixture together until just incorporated. Fold in the carrots, along with the nuts, pineapple, coconut and raisins, if using.
Baking
  1. Divide the batter between the prepared pans and smooth the tops. Bake until the layers are firm and risen and the tip of a pairing knife inserted in the center of the cake emerges clean, about 40 minutes.
  2. Transfer to a wire rack to let cool for 5 minutes then invert the cake layers onto the rack and peel off the parchment paper. Use another rack or a large plate to invert the cake layers again then slide them back on to the rack so they are right side up.
  3. When done put in the freezer to stop the cooking process. Keep in the freezer for 30 minutes. When chilled, frost the cake.
Cream Cheese Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium until smooth (30 seconds to 1 minute). Shut off the mixer and scrape sown the bowl and paddle.
  2. Add the confectioners' sugar and vanilla, and beat on medium, scraping down the bowl and paddle as necessary until light and fluffy (about 2 minutes).
  3. Frost the cake.
  4. Place 1 cake layer on a large plate and cover the top with about 1/3 of the frosting.
  5. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top.
  6. Spread the remaining frosting on the sides and top of the cake.
  7. If you used walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts.
  8. Keep at cool room temperature until serving time.
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