Mortons Steakhouse Carrot CakeFrom midgelet 6 years ago
- 2 tablespoons unsalted butter shopping list
- 2 cups all-purpose flour, plus more for dusting the pan shopping list
- 2 teaspoons baking soda shopping list
- 2 teaspoons ground cinnamon shopping list
- 1/2 teaspoon salt shopping list
- 4 large eggs shopping list
- 2 cups sugar shopping list
- 3/4 cup vegetable oil shopping list
- 3/4 cup buttermilk shopping list
- 2 teaspoon vanilla extract shopping list
- 1/3 cup fresh pineapple, crushed shopping list
- 2 cups carrots, peeled and coarsely grated shopping list
- 1 1/3 cups loosely packed shredded, sweetened coconut shopping list
- 2 cups finely chopped walnuts shopping list
- Morton's carrot cake Ingredients for the buttermilk Glaze: shopping list
- 1 cup sugar shopping list
- 1/2 cup buttermilk shopping list
- 1/2 cup unsalted butter shopping list
- 1 tablespoon light corn syrup shopping list
- 1/2 teaspoon baking soda shopping list
- 1 tablespoon pure vanilla extract shopping list
- Morton's carrot cake Ingredients for the Frosting: shopping list
- 1 1/2 cups unsalted butter, room temperature shopping list
- 12 ounces cream cheese, room temperature shopping list
- 3 cups confectioners' sugar shopping list
- 1 1/2 teaspoons fresh orange juice shopping list
- 1 1/2 teaspoons grated orange zest shopping list
- 1 1/2 teaspoons pure vanilla extract shopping list
How to make it
- Instructions for the Cake:
- Preheat the oven to 350ºF.
- Generously butter two 9-inch round cake pans, each about 1 ½ inches deep.
- Dust each cake pan with about 1 tablespoon of flour and tap out the excess.
- In a mixing bowl, sift together the flour, baking soda, cinnamon, and salt. Set aside.
- In a large mixing bowl, whisk the eggs until blended.
- Add the sugar, oil, buttermilk, and vanilla and thoroughly incorporate.
- Add the pineapple, carrots, coconut and 1 cup of the walnuts and mix well, then add the flour and fold into the batter with a rubber spatula.
- Divide the batter evenly between the cake pans.
- Bake on the center rack of the oven for about 40 minutes, or until the sides of the cakes pull away from the sides of the pan and a toothpick inserted in the center of the cake comes out clean.
- Instructions for the Glaze:
- While the cake is baking, mix together the sugar, buttermilk, butter, corn syrup, and baking soda until well blended in a small saucepan.
- Set the pan over medium heat and bring to a simmer and cook for about 3 minutes, stirring, until heated through and the sugar dissolves.
- Remove the pan from the heat and whisk in the vanilla.
- Set aside and cover to keep warm.
- Remove the cakes from the oven and put them, still in the pans, on wire racks sitting on baking sheets.
- Using a toothpick, poke about 20 holes in the top crust of each cake layer.
- Do not poke holes deeper than halfway through the cakes.
- Whisk the glaze and pour it evenly over the cake layers.
- Let the cakes cool completely and then cover them, still in the pans, with plastic wrap and refrigerate for at least 2 hours and up to 8 hours, or until completely chilled.
- Instructions for the frosting:
- n the bowl, using an electric mixer fitted with the paddle attachment and set on medium speed or with a handheld mixer on medium speed, beat the butter and cream cheese for about 2 minutes or until fluffy.
- Add the confectioners' sugar, orange juice, orange zest, and vanilla. Mix slowly so that the sugar doesn't fly out of the bowl.
- Gradually increase the speed and beat for about 1 minute or until the frosting is smooth.
- Instructions To Assemble:
- Remove the cake layers from the refrigerator and invert them on a work surface.
- You might need to run a kitchen knife around the edges to loosen the layers.
- Put 1 layer on a platter, glazed-side down.
- Put about 1 1/2 cups (a third) of the frosting on the center of the cake layer and spread it evenly over the cake.
- There should be a layer of frosting about 1/2 inch thick.
- If the frosting is soft, return the cake to the refrigerator to stiffen it up.
- Put the other layer on top of the cake, glazed-side down, and frost the top of the cake with about 1 1/2 cups (a third) of the frosting.
- With the remainder of the frosting, cover the sides of the cakes with a thin layer.
- With the tip of the spatula, press lightly into the top layer of frosting and pull it up to form little spikes.
- Repeat over the entire top of the cake.
- Lightly sprinkle top of the cake with about 3 tablespoons of chopped walnuts.
- Press the remaining walnuts onto the sides of the cake.
- Serve at room temperature.
The Cookmidgelet Eastern, USA
The Rating4 people
Sounds incredible!mamalou in Attleboro loved it
Never tried this version before, but my family loves carrot cakes. Bookmarking this, I'll be making it for sure!juels in Clayton loved it
a wonderful carrot cake love it thanksmomo_55grandma in Mountianview loved it
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