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Carrot Cake with Almond Filling

Add almond filling to a classic carrot cake recipe for a delicious twist!
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Description

Add almond filling to a classic carrot cake recipe for a delicious twist!

Summary

Yield
12 Slices
Prep time
40 minutes
Cooking time
45 minutes
Total time
1 hour, 25 minutes

Ingredients

Cake

2 tablespoon
dry buttermilk
2 cup
all purpose flour
2 teaspoon
baking powder
1 1⁄2 teaspoon
cinnamon
2 teaspoon
baking soda
1 teaspoon
salt
1⁄4 teaspoon
nutmeg (grounded)
4  
eggs
1 cup
brown sugar
1 cup
granulated sugar
1 cup
canola oil
1⁄2 cup
milk
2 teaspoon
vanilla extract
3 cup
finely grated carrots

Frosting

1 1⁄2 tablespoon
vanilla extract
1 cup
unsalted butter, softened
16 ounce
cream cheese, softened
2 cup
powdered sugar
1⁄4 cup
heavy whipping cream

Instructions

In order to bake this carrot cake with almond filling recipe...

  • Preheat oven to 325 degrees.
  • Peel carrots (the number will depend on size), then finely grate. Measure three packed cups of grated carrots and set aside.
  • In a medium mixing bowl, add sifted flour, dry buttermilk, baking soda, baking powder, cinnamon, salt and ground nutmeg, then whisk together until well blended.
  • In a large mixing bowl, add eggs, sugar and brown sugar. Using an electric mixer (a whisk attachment works best), mix for approximately 3 minutes. Add oil, milk and vanilla extract and mix for another minute. Slowly add dry ingredients to the mixture and mix until evenly blended. Be careful not to over-mix. Add carrots and gently mix into batter by hand.
  • Thoroughly spray two 9-inch cake pans with non-stick spray. Evenly distribute the batter into each of the cake pans, then place them into the oven.
  • Bake for approximately 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Remove cake pans from the oven, and place each on a cooling rack for approximately 20 minutes. Remove cakes from each pan and allow to cool completely.
  • In a large mixing bowl, add softened butter, softened cream cheese, heavy cream and vanilla extract. Using an electric mixer, beat on high for approximately 3-4 minutes. Add powdered sugar, approximately 1/2 cup at a time, and beat until well-blended. Once all the powdered sugar is added, beat the mixture on high for approximately 3 minutes.
  • Once the cakes have cooled completely, place one of the cakes on a platter. Using a large serrated knife, cut the top off of the cake to create a level surface. Spread an even layer of Solo Almond Cake and Pastry Filling on top of the cake, then place the second cake on top of this layer.
  • Evenly spread a layer of frosting on the top and sides of the cake. There will likely be extra frosting left over.
  • Place frosted cake in the refrigerator for at least one hour before serving.
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