In my last big bake, I made some carrot-pineapple-spice cupcakes with vanilla Daim frosting.
This week, I decided to make this in cake form with a brownie layer in the middle. Not sure how it turned out taste-wise, but will provide some more info on that front soon.
1 cup carrot juice
280 g (2 cups) flour
65 g (1/2 cup) almond flour
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon fresh ground black pepper
400 g (2 cups) white granulated sugar
3/4 cup (175 mL) neutral flavored vegetable oil
450 g (1 lb) carrots, finely grated
160 g (1 cup) crushed pineapple (strain most of the juice from it)
3 large eggs
2 1/2 teaspoon vanilla extract
Put carrot juice in a medium-pan and turn the heat to high on the stove. When juice starts to boil, reduce heat to create a low simmer and cook until the juice has reduced to 1/4 cup (about 5 or 6 minutes). Let the juice cool slightly.
Preheat the oven to 350˚F and butter/flour two 9-inch-round cake pans.
Put the flour, almond flour, baking powder, baking soda, salt and spices in a large mixing bowl. Whisk together to make uniformly mixed.
Put sugar, oil, grated carrots, chopped pineapple and reduced carrot juice in the bowl of a standing mixer. Beat on medium for 15 seconds or until well blended. Add the dry ingredients in thirds, incorporating each addition. Add the eggs, one at a time, then add vanilla. Beat until incorporated.
Divide the batter into the prepared cake pans. Bake 35 to 40 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove and allow to cool on wire racks.
57 g (2 oz) unsweetened chocolate
113 g (4 oz) semisweet chocolate
113 g (1/2 cup) unsalted butter
105 g (3/4 cup) all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon sea salt
150 g (3/4 cup) granulated white sugar
3 large eggs
2 teaspoon vanilla extract
Preheat oven to 325F. Butter and flour a 9-inch cake pan.
Chop both chocolates into chunks. Melt the chocolate in a large microwave safe bowl (or over a double boiler) along with the butter and microwave for 30 seconds to melt. Stir and microwave again for 30 seconds. Stir and repeat a third time for 30 seconds. At this point most of the chocolate and butter should be melted. Stir with a fork until all solid chunks of the chocolate have melted.
Add the sugar to melted chocolate and mix. Add the eggs, one at a time. Add the vanilla.
Whisk the dry ingredients (flour, baking powder and salt) together. Then mix this into the liquid ingredients.
Put the brownie cake layer in the center of the oven. Bake 25 to 30 minutes or until a toothpick placed in the center comes out with just a few crumbs stuck to it. Do not overbake the brownie – it should be moist.
4 thoughts on “Carrot pineapple cake with middle brownie layer”