Wednesday, November 2, 2011

Prince Charming's Birthday Cake

2008 was the first time I surprised Prince Charming with his birthday cake. We were having lunch on the green summer grass, close to the edge of the frog pond, it was his lunch break. After we finished our lunch, I told him stay put and close his eyes. Back at the car I lit the candles, walked back over and told him to open his eyes. 

My culinary life is filled with traditions and this one I will never miss. Prince Charming loves this cake, the only time I bake it, is on his birthday.  Read on for recipe. 

 Follow these easy steps to create your perfect parchment paper circles used to line your cakes pans. Start by folding a piece of parchment paper in half.

Always butter the pan and then the parchment paper.
 Create two perfect cakes by using the scale to help divide the batter evenly.
 Carrots are easily grated using the Rosle Medium Grater
 Patience is an important part of the recipe. Let your cakes cool completely before assembling. 

Carrot Cake with Maple Cream Cheese Icing
serves 12

1 cup all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
pinch of nutmeg
1 cup sugar
1 1/4 cups canola oil
4 large eggs
3 cups organic grated carrots 
1 1/4 cups coarsely chopped walnuts
3 tablespoons finely grated peeled ginger

10 ounces cream cheese, room temperature
5 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1/3 cup maple syrup

Walnut halves for garnishing top of cake

For cake:
Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with parchment paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt, cinnamon, and nutmeg in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter evenly between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off parchment paper; cool cakes completely.
For icing:
Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.
Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)

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