Thursday, September 26, 2013

Amy Klein's Carrot Cake

I posted the "sad" post about Amy, but I think she deserves a different sort of tribute as well, so I found a recipe that Amy had shared online along with some of her photos.

The recipe below is for the cake itself, which she said was very moist. I'm not sure what frosting she used, but the cake was decorated with marzipan carrots and candied carrot curls.

And it looks like edible glitter as well. Isn't it pretty?

I don't think she shared recipes for the candied carrots - I'm pretty sure it was something she found online, since she said she'd never made them before. Here's one version from Cupcake Project, and there are others to choose from. Just make sure you search for candied carrot curls, or you'll get recipes for a side dish instead of a garnish.

You're on your own for the marzipan.

I don't know where she got the carrot cake recipe from - I did a search online and I couldn't find anywhere that it had been published, so perhaps it was a family recipe.

Amy Klein's Carrot Cake

For the cake: 
9 oz flour
1 oz baking powder (I cheat; it's about 1 1/2 to 1 3/4 tsp) never had a problem
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
4 1/2 oz coconut
5 eggs
9 oz brown sugar
6 1/2 oz veg oil
1 lb 2 oz grated carrots
4 1/2 oz raisins

For the frosting:
4 1/2 oz cream cheese
13 oz powdered sugar
9 oz butter, softened
capful of vanilla extract

To make the cake:
Mix together flour, baking powder, cinnamon, nutmeg and coconut (helps to keep the coconut separated). Set aside.

Mix together eggs, sugar, and oil till fluffy and add dry ingredients til just incorporated. Add carrots and raisins. Mix lightly.

Grease and flour your pans. It helps to put down parchment first. No sticking that way. Bake at 350F for 35-40 minutes. When done, let cool in pans. I usually stick a knife around the edges just to make sure it doesn't stick. When cool, frost.

To make the frosting:
Beat all ingredients until pale and fluffy.