Bluephie's Carrot Cake
If you haven't been to Bluephie's on Monroe Street, you're definitely missing out. Go with an empty stomach because you have to get dessert after your enormous entree after the greatest bread roll appetizers with sun dried tomato butter.
So I got a Bluephie's cookbook for my birthday a few years ago and this carrot cake is to die for. It's moist, creamy, flavorful, and the restaurant boasts that it sells seven 18-pound cakes to their customers each week. This recipe is for a smaller cake (two layers as opposed to six layers).
The recipe:
3/4 cup vegetable oil
2 eggs, beaten
1 1/8 tsp vanilla extract
1 1/2 cups sugar
1 1/2 cups flour
1/2 tsp salt
1 1/4 tsp cinnamon
1 1/4 tsp baking soda
3/4 cup shredded coconut
1 1/2 cups shredded carrots
1/2 cup (one 8 oz can) crushed pineapple
See Cream Cheese Frosting recipe
Preheat oven to 350 degrees. Spray a 10-inch round cake pan with cooking spray. Cover bottom of pan with round piece of parchment paper.
Mix oil, eggs, and vanilla until well blended. Slowly add sugar, flour, salt, cinnamon, and baking soda. Stir in coconut, carrots and pineapple until just incorporated, Spread mixture in prepared pan.
Bake for 1 hour or until toothpick inserted in center comes out clean. Check at 5 minute intervals if toothpick does not come out clean.
Cool completely on wire rack, cut into two layers and frost center layer and outside with cream cheese frosting. Optional: cover with more shredded coconut. Try not to eat the entire cake at once (it's that good).
So I got a Bluephie's cookbook for my birthday a few years ago and this carrot cake is to die for. It's moist, creamy, flavorful, and the restaurant boasts that it sells seven 18-pound cakes to their customers each week. This recipe is for a smaller cake (two layers as opposed to six layers).
The recipe:
3/4 cup vegetable oil
2 eggs, beaten
1 1/8 tsp vanilla extract
1 1/2 cups sugar
1 1/2 cups flour
1/2 tsp salt
1 1/4 tsp cinnamon
1 1/4 tsp baking soda
3/4 cup shredded coconut
1 1/2 cups shredded carrots
1/2 cup (one 8 oz can) crushed pineapple
See Cream Cheese Frosting recipe
Preheat oven to 350 degrees. Spray a 10-inch round cake pan with cooking spray. Cover bottom of pan with round piece of parchment paper.
Mix oil, eggs, and vanilla until well blended. Slowly add sugar, flour, salt, cinnamon, and baking soda. Stir in coconut, carrots and pineapple until just incorporated, Spread mixture in prepared pan.
Bake for 1 hour or until toothpick inserted in center comes out clean. Check at 5 minute intervals if toothpick does not come out clean.
Cool completely on wire rack, cut into two layers and frost center layer and outside with cream cheese frosting. Optional: cover with more shredded coconut. Try not to eat the entire cake at once (it's that good).
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