ra_mom
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 Wed, Apr 13 2016, 11:38 am
last week's Ami
Carrot Cake with Cream Cheese Frosting (Ruth Bendkowski)
• 3 1/2 cups almond flour
• 1/3 cup tapioca starch or potato starch
• 1 1/2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 3 cups finely shredded carrots
• 1/2 cup shredded coconut
• 1 teaspoon vanilla extract
• 1/2 cup oil
• 1/2 cup crushed pineapple
• 4 large eggs
• 2 brick style cream cheese, room temperature
• 1 stick butter, softened
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4-5 cups confectioners sugar
Preheat oven to 350. Line two 9” round pans with parchment paper.
In a large bowl, whisk dry ingredients. In separate large bowl, combine the carrots and wet ingredients. Pour the dry ingredients into the wet ingredients and stir to combine.
Divide batter evenly between the prepared pans and smooth down tops.
Bake for 30-35 minutes, or until toothpick inserted comes out clean.
Remove from oven and allow to cool for 5 minutes.
In the meantime, prepare the frosting. With electric beaters, beat the cream cheese and butter until smooth. Add vanilla and salt. While machine is running on low, slowly add 4 cups confections sugar. Scrape down the bowl and beat on high for 1 minute. If frosting seems too thick, add 1/2 cup confections sugar. Repeat as necessary.
Layer and frost the cakes.
Crumb Cake
http://www.aish.com/h/pes/r/m/87765687.html
with this topping:
6 ladyfingers, crushed and crumbled
1/4 cup brown sugar
1/4 cup sugar
1/4 cup oil
1/4 teaspoon cinnamon
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