Another Carrot Cake
Rock Bottom Brewery Carrot Cake
1 10-inch layer cake
5 cups All-purpose flour
3 1/4 cups Sugar
1-1/2 tablespoons Baking soda
1-1/2 tablespoon Cinnamon
1 1/2 teaspoon Salt
6 Eggs
18 oz. Canola oil
1/2 cup Pale ale beer
20 oz. Canned crushed pineapple
2 cups Carrots, shredded
1/2 teaspoon Vanilla
Cream cheese frosting
6 oz.Unsalted butter, softened
12 oz.Cream cheese, softened
1 cup Confectioners’ sugar
3/4 tsp. Vanilla
2 cups Walnuts, roasted, chopped
Cake:
Combine flour, sugar, baking soda, cinnamon and salt; set aside.
Whip eggs. Briefly whip oil into eggs. Add flour mixture, mix until combined. Add beer, pineapple, carrots and vanilla; mix until combined.
Divide batter between two 10-inch round, greased and floured cake pans. Bake at 350F until wooden pick inserted in center comes out clean, 40 minutes. Let cool 10 minutes; release from sides of pan; invert onto cooling rack.
Cream Cheese Frosting:
Whip butter until double in volume, 5 to 7 minutes. Add cream cheese, whip 2 minutes.
Gradually add sugar and vanilla; mix slowly until smooth and creamy. Frosting can be refrigerated until needed.
To Frost:
Use a warm spatula and frost the top of the bottom layer. Place second layer on top. Frost top and sides of entire cake. When frosted, pour walnuts down sides of cake; press lightly.
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