Friday, February 6, 2009

Ultimate Carrot Cake - Birthday Cake

We had several birthdays falling between the months of January and February, its hard to gather the whole family every time for celebration , specially for the ones who live outside North Bay. It was decided that we will make a big birthday party for all on Sunday Feb 1, 2009.

I am taking this chance to wish you all and again a big Happy Birthday with lots of love.

my sister in law Lorraine Landry Cooke & my brother Simon Abdallah (date Feb 2nd)
70 's birthday for my mother in law Fernande Landry (Feb 8)
my nephew Richard Abdallah (Feb 5th)
I cannot forget my dear friend Maryanne Nieto in Orlando (January 8th) I love you and I miss you
my brother in law Brian Landry (January 8th)
my niece Princess Nia Cooke (January 15)
Uncle Donald Benoite and my sister in law Micheline Demers Landry (Feb 19)
Princess Nia with her flower
Since I am make a big cake and one of birthdays is for a child who loves flowers I tried decorating the top of the cake with sweet peas and roses , then added red sprinkles on top .
it didn't show much... but I gave Nia some extra flowers !!!!!!!!!!!!!!!!

Yields 12 serving - cooking time 35 min

Ingredients for cake
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup milk
1 1/2 teaspoons lemon juice
3 large eggs
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 can (8 oz) crushed pineapple , drained
2 1/2 cups shredded carrots
1 cup coconut flaked (preferred unsweetened)
1 cup chops nuts ( i used walnuts)
*** you can add 1 1/4 cups pure pumpkin for a nice taste (decrease the milk to 3/4 cup and carrots to 2 cups ******

Cream cheese Frosting
COMBINE 11 ounces softened cream cheese, 1/3 cup softened butter and 3 1/2 cups sifted powdered sugar in large mixer bowl until fluffy. Add 1 teaspoon vanilla extract, 2 teaspoons orange juice and 1 teaspoon grated orange peel; beat until combined.
****I used one cup of sifted sugar + 5 oz of white chocolate melted****

preheat oven to 350F. Grease two 8 inch round cake pans
combine flour, baking soda, cinnamon ,nuts and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled)
Beat eggs then add granulated sugar ,brown sugar, by hand add oil, pineapple carrots and milk mix well to combined. Gradually add flour mixture stir by hand until combined,stir in coconuts . Pour into prepared cake pans
bake for 30-35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes , remove to wire racks to cool completely before frosting.

Note: **** I doubled the above recipe and baked each in an 11'' cake pan and doubled the amount of frosting


Bellini Valli said...

This is very similar to my favourite carrot cake recipe with the pineapple and coconut. I agree with your "everything in moderation" motto as well:D

Arlette said...

I sometimes add 1 1/2 cup of pure pumpkin to it, and decrease the milk and carrots.
its a very nice recipe