Today is Carrot Day. I find it funny that carrots have their own day, but I think it's perfect to raise awareness among people about eating this delicious orange root. You can eat carrots in salads, raw vegetables, or as a side dish, but today I'd like to offer them as a cake. There's nothing better to celebrate Carrot Day than a Quebec BBQ-style carrot cake. At home, there's nothing we don't do on the barbecue.
Servings: 8
Cooking time: 30 minutes
Preparation time: 30 minutes
Ingredients for the cake:
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2 Cups of Flour
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3 tsp baking powder
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4 eggs
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1/2 cup pineapple juice
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¼ tsp salt
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2 cups brown sugar
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¾ Cup vegetable oil
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3 cups grated carrots
Ingredients for the icing:
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250 grams of softened cream cheese
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2 tbsp softened butter
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3 cups icing sugar
Preparation for the cake:
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Light your grill and prepare for indirect cooking at around 350F.
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Line the bottom of two 20 cm diameter molds with parchment paper.
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In a large bowl mix the flour, baking powder, cake seasoning and salt then set aside.
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Separate the whites from the yolks for the 4 eggs. Then in another bowl, whisk the egg whites with an electric mixer until foamy. Gradually add 1 cup of brown sugar while mixing then set aside.
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In another bowl, mix together egg yolks, pineapple juice, oil and remaining 1 cup brown sugar. Gradually fold in dry ingredient mixture and egg white mixture with a spatula.
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Add the carrots and pecans and mix well.
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Pour the mixture into your two molds and place them in indirect cooking on your barbecue for about 1 hour or until you can insert a toothpick into the cake and it comes out clean.
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Let the cake cool
Preparation for the icing:
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Mix all ingredients with an electric mixer until smooth.
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Spread the frosting on the cake.
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Optional: Sprinkle some cake spice over the frosting
Enjoy your food :)
