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Assembling the Cake

To assemble: place one cake layer, top side down, onto your serving plate. Spread with about one third of the frosting. Gently place the other cake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. If desired, press toasted and finely chopped nuts on the sides of the cake and decorate the top of the cake with marzipan carrots (see below). Cover and refrigerate any leftovers.

Serves 10 - 12.

Frosting Preparation

In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.

Making a Carrot Cake Video

Here is an interesting video which describes "Making a Carrot Cake." While some of the techniques are primitive... it is often useful to view someone actually preparing a similar dish to what is described in our recipes. So, we offer these for your entertainment, but in many cases to improve your methods and technique.

Page 10

Permalink Chapter: One  

Hummingbird Cake

This cake is sugary rich, perhaps that is how it got its name, like the sweet nectar the hummingbirds love. It seems to have originated in the south, but once people try it gains popularity everywhere.


Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
3 large eggs, beaten
1 ½ cups vegetable oil
1 (8-ounce) can crushed pineapple, undrained
2 cups chopped nuts (pecans, walnuts or hazelnuts, divided use)
2 cups chopped bananas
1 ½ teaspoons vanilla extract


Pecan Cream Cheese Frosting Ingredients

1/4 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 pound box (about 3 2/3 cups) confectioners (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract
1/2 cup finely chopped pecans
 
Garnish: (Optional)
pecan halves
 
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