Pineapple Upside Down Carrot Wanut Cake

Salam bersiaran semua,

Hari ni kita makan kek pulak ya. Kek carrot ni permintaan ibunda ku yang memang teramat lah suka dengan kek2 jenis ini yang berbuah bagai ni. Ah kak ni kureng sikit makan kek2 gini tapi sebab mak dah mintak buat, maka ah kak pun buat lah.

Sebenarnya resipi ni resipi kek carror walnut biasa je tapi sebab teringat memang ada balance nenas setin kecil kat dalam almari tu, so nak di buat pineapple upside down cake saja, dah banyak sangat jenis kek nak di buat, so kita gabungkan lah dengan kek carrot ni. Tu lah yang jadi Pineapple Upside Down Carrot Walnut Cake ni. Sebagai ingatan, disebabkan ada nenas ni maka bahagian atas ni agak moist atau lembab disebabkan oleh air nenas tu tadi.

Ok, resipi ni dapat dari blog Joy of Baking. Memang mudah sangat resipi ni dan tak menggunakan pelbagai jenis spices kecuali cinnamon je. Ada jugak resipi kek carrot yang menggunakan pelbagai jenis spices ni. Disebabkan ah kak ni dah ler tak berapa gemar makan kek macam ni, tambah pulak kena letak macam2 jenis rempah tu lagi lah tak suka. Tapi yang ini, bagi bukan penggemar kek carrot macam I ni pun boleh habis 2 slice.

Jom tengok resipi.

Cake Ingredients :-

1 cup (100 grams) pecans or walnuts

3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated) 

2 cups (260 grams) all-purpose flour 

1 teaspoon baking soda 

1 1/2 teaspoons baking powder 

1/2 teaspoon salt 

1 1/2 teaspoons ground cinnamon 

4 large eggs 

1 1/2 cups (300 grams) granulated white sugar 

1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil) 

2 teaspoons pure vanilla extract

Cream Cheese Frosting: 

1/4 cup (57 grams) unsalted butter, room temperature ( I omit this) 

8 ounces (227 grams) cream cheese, room temperature (I used mascarpone) 

2 cups (230 grams) confectioners (powdered or icing) sugar, sifted 

1 teaspoon (4 grams) pure vanilla extract 

1 teaspoon finely grated lemon zest (outer yellow skin) (optional)

Carrot Cake:

1. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.

2. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

3. Peel and finely grate the carrots.

4. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.

5. In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. 

6. Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

7. To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers.

Cream Cheese Frosting: 

1. In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. 

2. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.  Beat in the vanilla extract, and lemon zest.  

Ok, kalau nak buat macam my style, sebelum tuang adunan kek, susun dulu nenas ke dasar loyang yang telah di gris, kemuadian baru tuangkan adunan kek tadi.

Kek ni memang sangat moist sebab menggunakan minyak instead of butter.

Selamat mencuba.