Masala-Chai Carrot Cake ~ TheCakeSliceBakers

"Take the broken pieces of your life, bake a master cake out of it.

Don't stand still like a lake; keep flowing like a stream!" Israelmore Ayivor

Cream Cheese Coffee Cake ~ #TheCakeSliceBakers

Life is too short not to eat cake for breakfast.

Carrot Cake Cheesecake Bundt ~ #BundtBakers

Carrot Cake is taken to the next level when it has a cheesecake filling

and a lovely tangy orange glaze.

Carrot Cake Oatmeal Cookies ~ #CreativeCookieExchange

It is time for the first cookies of 2017 from #CreativeCookieExchange.  Our theme this month is Healthy Cookies for the New Year!  Yes indeed, so can bake cookies that are healthy.  Come take a look how.

Lavender Lemonade Bundt Cake ~ #BundtBakers

The theme this month for #BundtBakers is Secret Garden, and we were asked to bake bundts with flowers, herbs or summer vegetables as an ingredient or theme. I choose a flower I have never baked with before - lavender.

The Cake Slice Baker's October 2013 - Old Vermont Burnt Sugar Cake With Maple Cream Cheese Frosting

It is so hard to believe that a year has gone by since we chose Vintage Cakes by Julie Richardson as the cookbook would be baking from in 2012-13.  It has been such a pleasure to bake with everyone in the Cake Slice Baker's group, and I am looking forward to our new book which will be revealed with next months post. As this is our last cake from the book it was decided that rather than vote on one cake, we would all choose the cake we wanted to make.  In some ways this was harder than voting because I kept looking through the book and then changing my mind.  I finally got it down to four cakes before I settled on the Old Vermont Burnt Sugar Cake With Maple Cream Cheese Frosting. It just seemed fitting for this time of the year.

In the book Julie Richardson describes how burnt sugar syrup was used to flavor cakes before the invention of extracts such as vanilla or almond.  The syrup is simple to make and gives this cake a wonderful toffee-caramel taste.  For me it brought back memories of making toffees for school fetes and cake sales, that were slightly soft and very chewy (or as we called them stickjaws), or so hard that you could suck on them for hours.

The Cake Slice Bakers - It's our 5th Anniversary!

Today we are celebrating an anniversary.  The Cake Slice Bakers are celebrating five years baking as a group.  The group has baked from five different books throughout this time - Sky High Cakes, Southern Cakes, Cake Keeper Cakes, The Cake Book, and Vintage Cakes.  People have come and gone over this period of time, but the group has stayed together for the most part, and it has been an amazing experience.  One of our members, Monica from Lick The Bowl Good,  has been with the group from the very beginning - wow!  It is hard to believe that we are almost at the end of our baking experience with our latest book, and are ready to select a new one.

For anyone who is new to hearing about the Cake Slice Bakers we are a dedicated group of bakers from all around the world. Every year we bake from a different cake book and in 2012 - 2013 we have been baking from Vintage Cakes by Julie Richardson. Each month a selection of cakes are presented and we vote on which cake to bake next from our current book. We then have a month to bake it in secret before we all blog about it on the same day each month – the 20th – never before. At the end of our cake reveal posts each month we link to our fellow bakers via the Cake Slice Blogroll so that you can see how creative everyone has been. We also have a Facebook page where you can see not only each months cakes, but also other delicious treats baked by our members and helpful baking tips. Please come and visit us!  There are a few rules that we follow but the most important one is to have fun and enjoy eating cake.

Good intentions to bake this cake earlier went out the window when we were notified that we had Tropical Storm Flossie nearby.  Most of the time it is paradise here, but when there is bad weather heading our way we always need to be prepared.  Having lived in Guam (and been through many typhoons - and earthquakes - during that time) I knew what needed to be done and what I needed to have on hand.  We were fortunate that Flossie fizzled out and we just had some heavy rain.

I had decided that I wanted to make some sort of tropical cake to reflect the islands.  Mango was out since I can't eat it, so I thought that a take on a Hummingbird Cake would be good.  A quick search revealed a cake on the Bakerella site.  After looking through the recipe I knew that I wanted to swap out the pecans for macadamia nuts, and add some coconut to the cake.

In hindsight I think I would prefer to bake this cake as two layers rather than three because the cake has a large ratio of soft fruit and nuts to cake so it was a little delicate.  I also think I may have been a little shy of the amount of powdered sugar that should have been added to the frosting, so it was a little soft, so learn from me and don't try to use a cup measurement.  It did look a little like the Leaning Tower of Pisa once I cut it, but the flavor of the cake was wonderful.

Congratulations to all of my fellow Cake Slice Bakers on this special occasion, and here's to many more years baking and friendship. I want to give special thanks to our fearless leader, Paloma from The Coffee Shop, who has been just fantastic in not only coordinating everything to do with the group, but also growing it in a new direction.  Since we will be starting a new book soon there is going to be an opportunity to join the group and bake along with us, so drop Paloma an email if you are interested.

Please click here to see all of the other cakes created to celebrate this special occasion, and click on the photos to visit the members blogs.

Aloha Sunshine Cake 
(Printer Friendly Recipe)

Ingredients ~ Cake

• 3 cups all purpose flour 
• 1 teaspoon baking soda 
• ½ teaspoon salt 
• 2 cups sugar 
• 1 teaspoon cinnamon 
• 3 eggs, lightly beaten 
• 1 cup vegetable oil 
• 2 teaspoons vanilla 
• 8 oz. can of crushed pineapple, liquid included 
• 2 cups chopped ripe bananas
• ½ cup coconut
• 2 cups macadamia nuts, chopped and toasted 

Ingredients ~ Frosting 

• 16 oz cream cheese 
• 1 cup butter 
• 2 teaspoons vanilla 
• 32 oz. confectioner's sugar 
• toasted coconut to decorate, optional

Preparation ~ Cake 

1. Preheat oven to 350℉ and grease and line with parchment 3 9-inch cake pans.
2. Chop macadamia nuts into small pieces and place on a parchment covered baking sheet, bake for 5 minutes - watch them carefully as they burn quickly. Set aside and let cool.
3. Whisk together flour, baking soda, salt, sugar, and cinnamon in a large bowl.
4. Add lightly beaten eggs, oil and vanilla to the dry ingredients and stir until combined.
5. Add crushed pineapple, coconut, and cut up bananas and stir until combined. 
6. Stir in 1 cup of chopped toasted macadamia nuts, reserving the remainder to sprinkle on top of the cake. 
7. Divide the batter evenly amongst the cake pans and bake for 22-25 minutes or until a toothpick inserted comes out clean. Remove and let cool. 
8. To assemble the cake, gently level cakes using a large serrated knife to remove any mounded tops. Place first layer cut side down and spread frosting on top with an offset spatula. Continue with the remaining two layers and then frost the sides. 
9. Add toasted macadamia nuts to the sides, and toasted coconut to the top. Store in fridge.

Preparation ~ Frosting

1. In a mixer, beat butter and cream cheese until smooth and creamy. 
2. Add vanilla and beat until incorporated. 
3. With the mixer on low, slowly add confectioner's sugar a little at a time until incorporated. Scrape down the sides of the mixer bowl often.

Recipe inspired Bakerella.

Blueberry Cream Cheese Scones

There is a place quite close to Waikiki Beach that sells the most amazing scones.  Diamond Head Market & Grill is quite well-known to locals and tourists alike. They have a great variety of gourmet foods that are packaged in to-go containers, so it is the perfect place to stop and pick up a picnic lunch. They also have a great selection of baked goods including pies, cakes, cookies, and their famous scones.  Blueberry was the original flavor and is probably their most popular, but they have added a few new flavors over time including banana, apple crumb, and pineapple. Once you have had one of their scones you are hooked for life.

Since they sell hundreds of these scones every day, it is not surprising that the owner is keeping the recipe a secret.  Of course that has not stopped people from trying to copy it, including me.  In my quest to find a recipe for these scones I came across an article that had been written back in 2003 by Betty Shimabukuro (food writer & recipe guru in Hawaii) in the Honolulu Star Bulletin that seemed pretty close.  I decided to give it a try, with a few small tweaks.

Every time I that I have eaten these scones they seemed to have a very soft, pillowy crumb and I would always wonder how they got them so soft. I decided to replace some of the all-purpose flour with cake flour to achieve a softer and finer texture.  One of my favorite things about these scones was the glaze on top, so I omitted sprinkling the berries with sugar and added a glaze that was brushed on liberally with a pastry brush as soon as they came out of the oven. I also decided that I wanted to use fresh blueberries. I found that the easiest way to incorporate the berries and cream cheese pieces was to leave the dough in the bowl, poke a few berries and cream cheese pieces into it and then gently put my hand underneath the dough and fold it in half, repeating this until all were incorporated. Also, the recipe did call for cutting the cream cheese in pieces, which I have left in the recipe below, but I found it easier to just break off pieces by hand as I was incorporating it.

My scones were a little smaller than the ones you will find at Diamond Head Market, but I have to say that the taste was a perfect replica.  Warm from the oven, with a little glaze over the top, they were melt-in-the-mouth good.  I found myself breaking off just a piece here and there throughout the day, until I finally thought to myself this is ridiculous, so I made a cup of my favorite coffee and sat down to relax and enjoy one.  And I am so glad that I did.

Blueberry Cream Cheese Scones
(Printer Friendly Recipe)

Ingredients

• ⅓ cup butter, cut into small pieces
• 1½ cups all-purpose flour
• 1 cup cake flour
• ½ cup sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ⅓ cup milk
• 3 ounces cream cheese, softened
• 1 egg, beaten
• ½ cup blueberries
• 2 ounces cream cheese, cut in 1/2-inch pieces (see note above)
• 1 cup powdered sugar
• ¼ cup hot water

Preparation

1. Preheat oven to 400℉.
2. Line a cookie sheet with parchment.
3. Combine butter, flour, sugar, baking powder and salt in a bowl and cut with a pastry blender or two butter knives until crumbly (I like to use my hands for this).
4. Whisk milk into softened cream cheese (3 oz), add egg and continue to whisk until well-combined. 
5. Stir cream cheese mixture into flour mixture until dough forms a ball - if the dough is a little wet sprinkle some additional flour on top and gently knead).
6. Gently push blueberries and cream cheese pieces (2 oz) into the dough to incorporate evenly. Be careful not to crush the berries or mash the cream cheese pieces.
7. Using a large spoon or (ice cream scoop) drop mounds of dough onto a cookie sheet to make 8 scones. Tuck berries and cream cheese pieces into the dough as much as possible.
8. Bake for 18 to 20 minutes, until golden. 
9. While the scones are baking make the glaze; place the powdered sugar in a small bowl, gradually add the hot water, and whisk until smooth. Once the scones are removed from the oven glaze them generously with this mixture.

Recipe adapted from The Honolulu-Star Bulletin by ATLATC.

The Cake Slice Bakers February 2013 - Red Velvet Cake with Mascarpone Cream Cheese Frosting

It seems like the last month just flew by.  I am actually finding it hard to believe that March is almost here. Sometimes I wish I could put life in a slow motion so that it doesn't go by so quickly.  Anyway, before I could blink it was Cake Slice Bakers time again.  All my good intentions of typing up the recipe early, and getting the cake baked well before the deadline so I would not feel rushed, did not happen.  I ended up quickly baking it yesterday and typing everything up at the last moment.

The Cake Slice Bakers are currently baking from the book Vintage Cakes by Julie Richardson, which has produced some wonderful cakes so far.  Each month we vote on which cake to bake next from our current book and then we then have a month to bake it in secret before we all blog about it on the same day each month – the 20th – never before. 

I am not sure if maybe there was a little subliminal thinking in my avoidance of getting this cake baked and the post done.  In all honesty I am not the biggest fan of Red Velvet cake and I was a little disappointed when it won the vote at the last moment.  However, part of being a member of this group is trying a variety of cakes in the book, and I was hoping this might be the recipe to change my mind about Red Velvet cake.

On a positive note I loved how this cake baked up.  It rose wonderfully so I had two beautiful layers, and it had a wonderful crumb too. Removing it from the pan was very easy and leaving the parchment on until assembly made it a breeze to move the layers onto the cake plate. The only problem was that I just did not like the taste.  Red Velvet cake has always reminded me of Dr. Pepper and I really don't like the taste of that drink. 

However, I could write on and on about how amazing the mascarpone-cream cheese frosting was.  This is going to be my new go-to frosting.  It had just the right amount of tang from the mascarpone and sweetness from the cream cheese and cream.  Seriously, I could have eaten it by the spoonful. Luckily I resisted and it made it onto the cake, well most of it did.

Although I wasn't a fan of the flavor I am going to make the cake again and turn it into a regular chocolate cake, and top it with the same frosting.  Then it will be a dangerous cake for me to have around the house - it will not last long - and I'll have to double (or triple) my exercise routine.  Luckily for me there is a group I know who loves any type of baked goods, so I am sure that the cake will be devoured tomorrow as I am sending it to school with my girls.

Please click here to check out the blogs of my fellow Cake Slice Baker's to seeif this cake was a winner for them.



Red Velvet Cake with Mascarpone Cream Cheese Frosting
Printer Friendly Recipe

Ingredients
Cake

• 2½ cups sifted cake flour 
• ½ cup unsweetened Dutch-processed cocoa 
• 2 teaspoons of baking powder 
• 1 teaspoon of sea salt 
• ¾ cup of canola oil 
• 2 teaspoons of pure vanilla extract 
• 1 tablespoon of red food coloring 
• ¾ cup of unsalted butter 
• 1¾ cup of sugar 
• 4 eggs, at room temperature 
• 2 egg yolks, at room temperature 
• 1 cup of buttermilk, at room temperature 

Frosting

• 8 oz of cream cheese, at room temperature
• 8 oz of mascarpone, cold
• ½ cup of heavy cream, cold
• ⅓ cup of sugar
• 1 tablespoon of pure vanilla extract

Preparation
Cake

1. Center and oven rack and preheat the oven to 350℉.
2. Grease two 9x2-inch round cake pans and line with parchment paper circles. 
3. In a small bowl sift together the flour, cocoa, baking powder, and salt; whisk together until well combined.
4. In a small bowl combine the oil, vanilla, and food coloring.
5. In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar together on medium-high speed until fluffy, about 5 minutes, stopping frequently to scrape down the sides.
6. With the mixer on low, drizzle the oil mixture into the batter and beat until well combined.
7. Gradually turn the mixer up to medium-high speed (avoid splashing the red batter) and beat until fluffy again.
8. Blend in the eggs and egg yolks one at a time, adding the next one as soon as previous one has been incorporated into the batter.
9. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. After each addition mix until just blended and then stop the mixer and scrape the bowl.
10. Stop the mixer before the last addition of flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not over-mix the batter.
11. Divide the batter evenly between the prepared pans and smooth the tops. Tap the pans firmly on the counter to release any air bubbles.
12. Place the pans in the middle rack of the oven and cake until the centers of the cake spring back when lightly touched, about 30 minutes.
13. Cool on a rack for 30 minutes before removing from pan.
14. Take extra care when removing the cakes from the pans as they are fragile and could crack. Leave the parchment paper on until you assemble the cake, continue to cool the cakes on the rack, top side up until they reach room temperature.
15. To assemble the cake, place one of the layers (top side up on) a serving plate.  Using a metal spatula spread half of the frosting over the top of the cake, spreading it slightly over the edge. Place the next layer of cake (top side up) on the frosted layer.  Spread the remainder of the frosting over the top of the cake.
16. This cake is great the day it is made but can keep for two days in an airtight container in the refrigerator (refrigerate due to frosting).  Bring it to room temperature before serving, about one hour.

Frosting

1. Using the stand mixer with the paddle attachment, beat the cream cheese until it is uniform in texture. Add the mascarpone, cream, and the sugar and beat on low speed until combined, scraping the side as needed. 
2. Gradually increase the speed to high speed and blend the frosting for one minute until it is creamy and thick.
3. Turn back down to low speed, add the vanilla, and gently mix until just blended. 
4. This frosting will keep in the refrigerator for up to 5 days. If refrigerated allow to soften slightly before using. 

Recipe from Vintage Cakes by Julie Richardson

Banana Cream Cheesecake

Although we don't have them all, we do have our fair share of chain restaurants - the good, the bad, and the ugly.  If I am going to visit one my choice is The Cheesecake Factory, even though the wait can sometimes be 1 to 1½ hours.  Of course it isn't for the faint-hearted as their meals can be enough to feed a small army.  I usually try to stick to a salad (the Seared Tuna Tataki Salad is very good) but not because I am being particularly "good".  I really do this so that I have room to have a piece of cheesecake.  Of course these servings are huge too, so we share.  There is usually some discussion before we settle on the Fresh Banana Cream Cheesecake (we always do).

When my daughters' 18th birthday was coming up I asked her what kind of cake she would like and she really wanted a cheesecake.  She usually picks a Chocolate Chip Cheesecake so I was surprised that she changed her mind and decided upon a Banana Cream Cheesecake.  I thought it would be a good time to try a clone recipe of the one from The Cheesecake Factory.  After a quick search I found one that looked really good at Epicurious.

I made a couple of minor changes to the recipe.  Out went the margarine and in came butter for the crust.  Also, instead of using vanilla sandwich cookies I decided to use chocolate sandwich cookies because I like chocolate and banana together.  For the filling I used regular Cavendish bananas but for the decoration on top I used Apple bananas because I love their firmness and color.  As I always do with cheesecakes I wrapped the removable bottom of the spring-form pan with non-stick aluminum foil as this makes plating the cheesecake a breeze.

This was definitely a winner.  It was like eating a banana cream pie in cheesecake form.  The birthday girl was super happy and the cheesecake didn't last long.  Just the way I like it.

The Cheesecake Factory Banana Cream Cheesecake

(Printer Friendly Recipe)

Ingredients

• 20 chocolate sandwich cookies
• ¼ cup butter, melted
• 24 oz cream cheese, softened
• ⅔ cup granulated sugar
• 2 tbsp cornstarch
• 3 eggs
• ¾ cup mashed bananas (about 2)
• ½ cup whipping cream
• 2 teaspoons vanilla extract
• additional bananas and whipped cream for decoration, if desired

Preparation

1. Preheat oven to 350°F.
2. Place cookies in a blender; process with on/off pulse until finely crushed.
3. Add butter and continue to process with pulses until blended. 
4. Press crumb mixture onto bottom of 10" springform pan and refrigerate.
5. Beat cream cheese in large bowl with electric mixer at medium speed until creamy. 
6. Add sugar and cornstarch and beat until blended. 
7. Add eggs, one at a time, beating well after each addition. 
8. Beat in bananas, whipping cream, and vanilla. 
9. Pour cream cheese mixture into prepared crust. 
10. Place pan on cookie sheet and bake 15 minutes.
11. Reduce oven temperature to 200°F (DO NOT forget to reduce temperature - very important) and continue baking 75 minutes or until center is almost set.
12. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan.
13. Refrigerate cheesecake, uncovered, 6 hours or overnight.
14. Allow cheesecake to stand at room temperature 15 minutes before serving.
15. Decorate top with sliced bananas and whipped cream, if desired.

Recipe submitted to Epicurious by janewayne31.

The Cake Slice April 2011 - Cold Oven Cream Cheese Pound Cake

It is time for another cake from Cake Keeper Cakes by Lauren Chattman. This month the Cake Slice Bakers chose a Cold Oven Cream Cheese Pound Cake.  I think that what I enjoy most about being part of this group is the friendship and how much I have learned from this wonderful group of bakers.  It challenges me not only to try new recipes, but to look at them in a different way.

My first thought when I saw this this recipe had been chosen was "well, this sounds interesting".  My second was "holy cow, am I going to be able to follow the directions and not open the oven door".  I am notorious for needing to check on things whilst they are baking.  It doesn't help that the light in my oven doesn't work very well.  It is what you would call, temperamental, to say the least.  However, I am a big fan of the pound cake so I was looking forward to it.

This cake has such a rich and creamy batter.  It really is quite golden in color, and I loved the addition of the lemon and ginger.  I like both flavors so much that I added a little more of each than what is called for in the original recipe.  This couldn't be any easier to put together.

I did what I was told and did not open the oven during baking, but I have to say that the suspense nearly killed me.  I was in for a big surprise when I did finally open the oven door - my cake had really risen and formed a weird-shaped top.  It didn't mater nearly as much when I realized that the top of the cake was actually going to be the bottom when I turned it out of the pan.  Once I turned it out of the Bundt pan I did have to trim the cake, but what a bonus this was because I got to snack on the cake early!  It was good, really good.  Everyone kept coming into the kitchen to grab one more little piece.

This cake is gorgeous on its own, but I decided that I would reinforce the ginger a little more and make a drizzle for the top.  To do this I simply sifted some powdered sugar, added a little warm water and some ginger paste to taste.  Once the cake was cool I simply drizzled it over the top.  It really did add a nice finishing touch to the cake.

I realized one funny thing about the book Cake Keeper Cakes.  Most of the cakes I make from it don't make it to the stage where I need a cake keeper - they are eaten before then.  Links to all of the members of the Cake Slice Bakers blogs can be found here.  Please take a few minutes to check out what they thought of this cake, and to get some wonderful new ideas.

Cold Oven Cream Cheese Pound Cake

(Printer Friendly Recipe)

Ingredients

• 3 cups cake flour
• 1½ tsp baking powder
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 8 ounces cream cheese, softened
• 2½ cups sugar
• 6 eggs, at room temperature
• 1 tbsp vanilla extract
• 1½ tbsp grated fresh ginger
• 1 tbsp grated lemon zest

Preparation

1. Adjust the oven rack to the lower – middle position.
2. Grease a 12 cup Bundt pan and dust with flour (I sprayed with Baker's Joy). 
3. Combine the flour, baking powder and salt in a medium mixing bowl.
4. Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bowl when necessary.
5. With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. 
6. Beat in the vanilla, ginger and lemon zest.
7. Turn the mixer to low speed and add the flour mixture, half a cup at a time, scraping down the bowl after each addition. Then mix for 30 seconds on medium speed.
8. Spread the batter into the Bundt tin and place the cake in a cold oven.
9. Turn the oven to 325F and bake, without opening the oven door, until the cake is golden brown and a toothpick inserted in the middle comes out clean, about 65 to 80 minutes.
10. Cool the cake in the pan for 15 minutes, then invert it onto a cooling rack. Cool completely before slicing and serving.
11. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

Makes one large Bundt cake

(Recipe from Cake Keeper Cakes by Lauren Chattman)

Inside Out Carrot Cake©

They say that necessity is the mother of invention.  It certainly was in this case.  I love carrot cake and wanted to make one for my husband to take and share with his training group.  However, carrot cake with cream cheese frosting is messy and I didn't want him to have to worry about squishing the cake.  So I thought about it and realized that I needed to put the icing on the inside.  Once this was decided I came up with my very own recipe - Inside Out Carrot Cake.

Since I had such wonderful results with my Oatmeal Blueberry Raisin Cookies from Flour, I decided to base my recipe on the carrot cake in this cookbook.  I wanted to make two loaf cakes so I doubled the recipe, making changes here and there.

The standard cream cheese frosting for a carrot cake calls for powdered sugar, butter, and cream cheese but I did not think that this would stand up very well to baking.  I decided that I would whip up a small amount of cheesecake batter and use this as the middle layer in my carrot cake.  It worked perfectly.

The cake needs to cool in the pan before you remove it.  I sliced one loaf when it was still a little warm because I wanted to take photos and get I had to get it ready for my husband to take to training, and it was a little difficult because it was just too soft.  I would recommend making it the day before you need it.  I just cut another piece, strictly for research purposes of course, and it is much easier to cut and the flavor is even better today.




 The end result was a cake that combines the best of both worlds - carrot cake and cheesecake.  I think I even surprised myself as to how well it turned out.  I usually follow a recipe, making a few small changes here and there.  I have never really come up with a concept before and have it come to fruition.

Inside Out Carrot Cake©

(Printer Friendly Recipe)

Ingredients

Cheesecake Layer:

• 8 oz (1 package) cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 2 teaspoons of vanilla
• 1 teaspoon grated lemon zest

Cake:

• 4 eggs
• 2 cups packed dark brown sugar
• 1 1/2 cups vegetable oil
• 6 tablespoons buttermilk
• 1 teaspoon vanilla
• 1/2 cup sour cream
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 4 cups tightly packed shredded carrots
• 1 cup raisins
• 1 cup pecans, toasted and chopped

Preparation

Cheesecake Layer:

1. Place cream cheese, sugar, egg, vanilla, and lemon zest in a medium bowl and mix until well blended.
2. Place in refrigerator until ready to use.

Cake:

1. Position rack in the center of the oven, and preheat to 350°F.
2. Prepare two loaf pan with butter and flour, or line with parchment.
3. Using a stand mixer fitted with the whip attachment beat together eggs and brown sugar on medium-high speed for approximately 3 to 4 minutes, or until the mixture is light and thick.
4. In a small bowl whisk together the oil, buttermilk, sour cream, and vanilla.
5. On low speed slowly pour the oil mixture into the egg-sugar mixture.
6. In a medium bowl sift together the flour, baking powder, baking soda, salt, and all spices.  
7. Using a spatula fold flour mixture into the egg mixture, stopping just before it is completely incorporated.  
8. Add carrots, raisins, and pecans and continue to fold until everything is mixed in well.
9. Pour 1 carrot cake batter layer into each of the two loaf pans (approximately 2 cups per pan).
10. Top with a layer of the cheesecake mixture in each pan, using a spatula to gently smooth it out in the pan.
11. Finish with another layer of the carrot cake batter (approximately another two cups per pan).
12. Bake cakes for approximately 1 hour.  
13. Let cool completely in the pan on a wire rack.

Recipe by All That's Left Are The Crumbs©