Carrot Cake Ingredients:
Carrots, peeled and shredded 10 oz
Sugar, granulated 6 oz
Brown Sugar 4 oz
Vegetable Oil 6 Tbsp
Eggs, whole 5 oz
Whole Milk 2 tsp
Cinnamon 1/4 oz
Salt 1/4 oz
All Purpose Flour 10 oz
Baking Soda 1/2 oz
Roasted Pineapple, cubed 9 oz
Raisins 1 oz
Carrot Cake Procedure:
Grease an 8” x 8” pan and line bottom with parchment paper. Mix carrots, sugars and oil. Whisk eggs
and milk together and add to carrots and mix well, scraping occasionally. Add dry ingredients and blend
until well mixed. Add cubed pineapple and raisins and mix until just incorporated. Pour mixture into
pan. Bake at 350˚F for about 40-50 minutes; allow to cool.
Cream Cheese Icing Ingredients:
Butter, unsalted 4 oz
Powdered Sugar 8 oz
Cream Cheese 18 oz
Vanilla Extract 1 tsp
Cream Cheese Icing Procedure:
Beat butter and powdered sugar in mixer until light and fluffy. Scrape bowl to prevent lumps, add cream
cheese and continue to mix until smooth, scraping frequently. Add vanilla extract and blend well. Store
in an airtight container.
Caramel Sauce Ingredients:
Sugar, granulated 8 oz
Butter, unsalted 4 oz
Heavy Cream 1 cup
Caramel Sauce Procedure:
• Cook butter and sugar over medium--high heat until dark amber color; do not stir.
• Remove from heat and add cream slowly, whisking to incorporate.
• Strain and cool. Store in an airtight container in refrigerator.
Assembly:
Trim top of the cake so that top is even. Flip the cake over so that cut side is on the bottom. Spread cream
cheese icing over top, ideally 1/4” thick. Refrigerate for at least 20 minutes. Cut into bars 4” x 1 1/4”. Serve
with caramel sauce.
Recipe Type: AuthenticCarrots, peeled and shredded 10 oz
Sugar, granulated 6 oz
Brown Sugar 4 oz
Vegetable Oil 6 Tbsp
Eggs, whole 5 oz
Whole Milk 2 tsp
Cinnamon 1/4 oz
Salt 1/4 oz
All Purpose Flour 10 oz
Baking Soda 1/2 oz
Roasted Pineapple, cubed 9 oz
Raisins 1 oz
Carrot Cake Procedure:
Grease an 8” x 8” pan and line bottom with parchment paper. Mix carrots, sugars and oil. Whisk eggs
and milk together and add to carrots and mix well, scraping occasionally. Add dry ingredients and blend
until well mixed. Add cubed pineapple and raisins and mix until just incorporated. Pour mixture into
pan. Bake at 350˚F for about 40-50 minutes; allow to cool.
Cream Cheese Icing Ingredients:
Butter, unsalted 4 oz
Powdered Sugar 8 oz
Cream Cheese 18 oz
Vanilla Extract 1 tsp
Cream Cheese Icing Procedure:
Beat butter and powdered sugar in mixer until light and fluffy. Scrape bowl to prevent lumps, add cream
cheese and continue to mix until smooth, scraping frequently. Add vanilla extract and blend well. Store
in an airtight container.
Caramel Sauce Ingredients:
Sugar, granulated 8 oz
Butter, unsalted 4 oz
Heavy Cream 1 cup
Caramel Sauce Procedure:
• Cook butter and sugar over medium--high heat until dark amber color; do not stir.
• Remove from heat and add cream slowly, whisking to incorporate.
• Strain and cool. Store in an airtight container in refrigerator.
Assembly:
Trim top of the cake so that top is even. Flip the cake over so that cut side is on the bottom. Spread cream
cheese icing over top, ideally 1/4” thick. Refrigerate for at least 20 minutes. Cut into bars 4” x 1 1/4”. Serve
with caramel sauce.
Submitted By: Bill Cobb
Hotel/Restaurant: Ritz Carlton
Source: http://citylivingmag.com/issues/beauty2010.pdf