• Email
  • Pin It
 

La Brea Carrot-Raisin Baby Cakes

 

Contributed by:

La Brea Carrot-Raisin Baby Cakes
 

 

0 comments | Leave Comment

 
1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...
 
 
 

Recipe

La Brea Carrot-Raisin Baby Cakes

Times

  • Prep Time : 20 min
  • Cook Time : 30 min
  • Ready Time : 50 min

Servings

12 s

Ingredients

  • CAKE
  • 1/2 c. coarsely chopped walnuts
  • 2 tbsp. unsalted butter, melted for brushing the pan
  • 2-1/2 c. unbleached pastry flour or unbleached all purpose flour
  • 1-3/4 tsp. baking powder
  • 1-1/4 tsp. baking soda 1-3/4 tsp. ground cinnamon
  • 1 Tsp. Kosher Salt
  • 1/4 tsp. freshly grated nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground allspice
  • Pinch of ground cloves
  • 1-1/2 c. light brown sugar, lightly packed
  • 3 extra large eggs
  • 1 tbsp. pure vanilla extract
  • 2-1/4 tsp. grated fresh gingerroot
  • 3/4 c. plus 1 tablespoon vegetable oil
  • 2-1/2 c. grated peeled carrots
  • 1/4 c. crushed pineapple, well-drained
  • 1/2 c. California golden raisins
  • Frosting
  • 7 oz. cream cheese, softened
  • 1/2 stick (2 ounces) unsalted butter, soft but not greasy
  • 3/4 c. powdered sugar, sifted
  • 1/4 c. crème fraiche or sour cream

Directions

Preparation

1 Adjust the oven rack to middle position and preheat oven to 325°F. Spread walnuts on a baking sheet and toast in the oven for about 10 to 12 minutes or until lightly browned. Prepare 12 mini-loaf pans by brushing them with melted butter.
2 Turn oven up to 350°F. In a large bowl, sift flour, baking powder, baking soda, cinnamon, salt, nutmeg, ground ginger, allspice and cloves together.
3 In bowl of an electric mixer fitted with the whisk attachment, beat sugar and eggs on medium-high for 10 minutes, until lightened in color.
4 Add vanilla extract and grated gingerroot and mix on medium to combine. Add dry ingredients and oil alternately in 3 batches, mixing on low until just combined.
5 Fold in carrots, pineapple, walnuts and California golden raisins. Fill a pastry bag with batter (I use a 20-inch pastry bag, but you can use whatever is comfortable for you). Pipe the batter into the prepared mini-loaf pans.
6 Bake for about 20 to 30 minutes, until lightly browned and springy to the touch. Remove from oven. Allow cooling for about 10 minutes, and then turn cakes out of mini-loaf pans to finish cooling.
7 In bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter and powdered sugar on high speed for about 3 minutes.
8 Using a rubber spatula, scrape down sides of the bowl and mix another 2 minutes, until frosting is light and fluffy. (The frosting can be made up to 2 days in advance.)
9 Using a piping bag fitted with a No. 2 star tip, pipe the frosting in a horizontal serpentine design.

Source: Chef Nancy Silverton and California Raisin Marketing Board

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in

Uncategorized

, , , ,