Mortons Steakhouse Carrot CakeFrom midgelet 8 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
Absolutely Perfect! High 5! Can't hardly wait for this one!gapeach55 in Covington loved it
a wonderful carrot cake love it thanksmomo_55grandma in Mountianview 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
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