Kue Wortel a.k.a Carrot Cake

Mau bikin carrot cake seringnya cuman niatnya doang. Kalau beli wortel buat masak, sengaja dilebihin buat bikin kue. Eeehh.. ngga pernah jadi tuh xixixixi...

Nah, entah kenapa pokoknya tiba-tiba kepengen banget nyobain yang rasanya kue wortel itu. Kok orang-orang pada demen sih? Apalagi waktu itu pernah pada demam sama carrot cake-nya teh Uceu. Tapi begitu mau bikin, bingung mau pake resep yang mana. Buka di file resep, ternyata cuman ada 2 resep. Kok penasaran pengen nyari yang laen. Akhirnya pake resepnya joy of baking, soalnya kok kepincut karena pake cinnamon. hhhmmm...

 

Carrot Cake
source : Joy of Baking 


1 cup (100 grams) pecans or walnuts, toasted and coarsely chopped (saya ngga pake, ngga ada persediaan kacang2an heheh..)
3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
2 cups (260 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml) safflower, vegetable or canola oil
2 teaspoons pure vanilla extract

Note: For a moister carrot cake, add 1/2 cup of crushed pineapple (well drained) or applesauce to the batter when you add the oil and vanilla extract. You may have to bake the cake a few minutes longer.

Note: This cake can be baked in a 9 x 13 x 2 inch (23 x 33 x 5 cm) pan. Just increase the baking time to between 30 to 40 minutes. (saya bikinnya 1/2 resep, dan pas banget buat bikin di 1 loyang brownies ukuran 10x30x5cm)

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.
Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. 
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots. Set aside.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute).
Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes).
Add the oil in a steady stream and then beat in the vanilla extract.
Add the flour mixture and beat just until incorporated.
With a large rubber spatula fold in the grated carrots and chopped nuts.
Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.  
Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

Cream Cheese Frosting: (saya ngga pake... malezzz... hehehe..)

1/4 cup (57 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
1 teaspoon (4 grams) pure vanilla extract
finely grated lemon zest of one lemon


In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps.
Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.
Beat in the vanilla extract, and lemon zest. 


To assemble:
place one cake layer, top side down, onto your serving plate.
Spread with about one third of the frosting.
Gently place the other cake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake.
If desired, press toasted and finely chopped nuts on the sides of the cake and decorate the top of the cake with marzipan carrots (see below).
Cover and refrigerate any leftovers.


Serves 10 - 12





Hasilnya? Enaaakkk.. Moist.. kemana aja selama ini ya? rasa wortelnya ngga dominan memang, tapi jadi seru kan? trus ditambah wangi kayu manisnya itu looh.. duh, menggoda banget untuk makan lagi, makan lagi.. dan laggiii...