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Carrot Raisin Cake With Irish Cream Frosting Recipe
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Double acting baking powder||1 1⁄2 Tablespoon|
|Freshly grated nutmeg||1⁄8 Teaspoon|
|Unsalted butter||1 Cup (16 tbs), softened (2 Sticks)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Finely grated carrot||2 1⁄2 Cup (40 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Freshly grated orange peel||2 Teaspoon|
|Fresh orange juice||1⁄4 Cup (4 tbs)|
|Confectionery sugar||2 1⁄4 Cup (36 tbs)|
|Irish cream liqueur/Heavy cream||1⁄4 Cup (4 tbs)|
|Confectionery sugar||2 Tablespoon (For Sifting Over The Cake)|
Serving size: Complete recipe
Calories 5852 Calories from Fat 1906
% Daily Value*
Total Fat 216 g332.8%
Saturated Fat 122.7 g613.4%
Trans Fat 0 g
Cholesterol 1329.7 mg
Sodium 3393.4 mg141.4%
Total Carbohydrates 910 g303.4%
Dietary Fiber 29.3 g117.1%
Sugars 601.1 g
Protein 67 g133.4%
Vitamin A 1396.9% Vitamin C 79.8%
Calcium 234.9% Iron 145.9%
*Based on a 2000 Calorie diet
In another bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat the mixture until it is smooth.
Add the carrot, the raisins, and the zest and combine the mixture well.
Stir in the flour mixture alternately with the orange juice in 2 batches and stir the batter until it is combined well.
Divide the batter between 2 buttered and floured 8-inch round cake pans, spreading it evenly, and bake the layers in the middle of a preheated 350° F.oven for 40 to 45 minutes, or until a tester comes out clean and the edges begin to pull away from the sides of the pans.
Let the layers cool in the pans for 20 minutes, invert them onto racks, and let them cool completely.
The cake layers may be made 1 day in advance and kept, wrapped well, at room temperature.
Make the frosting: In a bowl with an electric mixer cream the butter until it is smooth, beat in the confectioners' sugar gradually, and beat in the salt and the Irish cream.
Beat the frosting until it is light and fluffy.
Invert one of the cake layers onto a plate, spread one third of the frosting on top, and top it with the second layer.
Spread three fourths of the remaining frosting on the side of the cake decoratively and reserve the remaining frosting in a pastry bag fitted with a star tip.
Put a paper doily on top of the cake and sift the confectioners' sugar over it.
Remove the doily carefully.
Pipe the reserved frosting around the edge of the cake.