- 1 1/2 cups carrots, finely chopped
- 1/2 cup pineapple, crushed and drained
- 3/4 cup walnuts, finely chopped
- 2 1/2 cups all-purpose flour, plus additional for the pan
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- A pinch of kosher salt
- 1 cup buttermilk
- 1/4 cup molasses
- 4 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups dark brown sugar
Cream Cheese Icing:
- 2 lbs cream cheese, at room temperature
- 2 sticks unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 cups powdered sugar
Cointreau-Glazed Carrots:
- 1 medium carrot
- 1/2 stick unsalted butter
- 2 tablespoons sugar
- 1/4 cup Cointreau
- Pinch of salt
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### Instructions- Heat the oven to 375 degrees F. Grease a jelly roll pan and line it with parchment paper. Set it aside.
- Chop the carrots into big chunks, then process them in a food processor until finely minced for a smooth consistency. Drain the crushed pineapple and chop the walnuts finely. Set these aside. In a large bowl, combine the flour, baking soda, baking powder, and all the spices. In another bowl, whisk together the buttermilk, molasses, eggs, vegetable oil, and dark brown sugar.
- Gently mix the wet ingredients into the dry ones to form a batter, then carefully fold in the minced carrots, drained pineapple, and chopped walnuts. Spread the batter evenly into the prepared pan and bake for 25-30 minutes, or until the cake feels firm and bounces back when lightly touched in the center. Take the pan out of the oven and let the cake cool on a wire rack while you make the icing and the Cointreau-glazed carrots (details below). After the cake cools completely, slice it into three rectangles by making two lengthwise cuts. Layer the three pieces with cream cheese icing between them. Ice the top and sides of the assembled cake, smoothing the surfaces and edges neatly (using an offset spatula is ideal for this). Finish by arranging the Cointreau carrot slices on top and drizzling some of the syrup over them for extra flair.
Cream Cheese Icing:
- In a stand mixer or with a hand mixer, beat the cream cheese and butter together until creamy and fluffy with a light consistency. Incorporate the vanilla extract, lemon zest, and powdered sugar, mixing until fully blended. Keep beating for around 7 minutes until the icing is silky, glossy, and perfect for spreading.
Cointreau-Glazed Carrots:
- Cut the carrot into thin rounds. In a small saucepan over medium heat, combine the carrot slices, butter, sugar, Cointreau, and a pinch of salt. Simmer gently and cook down until it forms a thick, syrupy glaze, which takes about 5 minutes.
Transform your gathering into a celebration with this irresistible "Birthday" Carrot Cakemoist, spice-kissed layers bursting with finely minced carrots, juicy pineapple, and crunchy walnuts, all crowned by tangy cream cheese icing and elegant Cointreau-glazed carrots. Perfect for home bakers ready for a rewarding bake, its warm cinnamon-nutmeg aroma and boozy orange garnish will have everyone reaching for seconds. Bake it today and create unforgettable moments![1][5]
