Carrot Nut Cake
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia
1 cup butter (at room temperature)
1 cup sugar
1/2 cup packed brown sugar
1/2 tsp cinnamon
1 lemon rind, grated
1/4 tsp nutmeg
4 eggs (at room temperature)
3 cup sifted flour
3 tsp baking powder
1/2 tsp salt
1/2 cup fresh orange juice (at room temperature)
2 cup finely grated carrots (at room temperature)
1/2 cup finely chopped walnuts or pecans
1 tsp vanilla
In a large mixing bowl, cream together butter, sugar and brown sugar until mixture is light and fluffy. Add the cinnamon, lemon rind, and nutmeg. Beat in the eggs, 1 at a time.
Into a large bowl, sift together flour, baking powder, and salt. Add the flour mixture alternately with the orange juice, beginning and ending with the flour mixture. Stir in the carrots, nuts and vanilla. Pour the batter into a greased and floured 9"x12" pan (or 10" tube pan) and bake at 350F for 45 to 60 minutes or until the cake tests done. Let the cake cool and ice with Cream Cheese Frosting.
Chef's cooking tips: Cheese Tip: the flavor of some cheeses benefits from being allowed to reach room temperature before serving. Among the varieties best served this way are soft ripened (Brie, Camembert) and blue-veined (Stilton, Saga, Gorgonzola). Always store cheese in the refrigerator before softening and after service.
Yield: 8 to 10 Servings
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