Petras family's carrot cake
Why I Love This Recipe
This carrot cake is really a treat. It is super moist and everyone loves it. But it does take time – not for every day!
It is made in three steps: the cake, then the glaze that gets poured over the cooked cake, and then the frosting.
Ingredients You'll Need
Sift together into medium bowl:
2 cups flour (190 grams)
2 teaspoons baking soda (approx. 9 grams)
2 teaspoons cinnamon (approx. 9 grams)
½ teaspoons salt (approx. 2.4 grams)
Combine in large bowl and then add flour mixture:
3 eggs, beaten
¾ cup vegetable oil (177 milliliters)
¾ cup buttermilk (karnemelk) (177 milliliters)
2 cups sugar (approx. 180 grams)
2 teaspoons vanilla liquid (or two vanilla beans scraped out) (approx. ½ fluid ounce)
8 ounce can of crushed pineapple (approx. 300 grams; if you can’t get crushed, run it through a blender)
2 cups grated carrots (about 4 – 5 carrots)
1 cup sweetened coconut *(or about 60 grams; if you can’t get sweetened, then combine with a spoonful of hot water and a small spoonful of sugar, mix it up before adding)
Approx. 1 cup or 95 grams of nuts (walnut or hazelnut are good)
Mix well, pour into dish and bake for 55 minutes until done in the middle.
Make the glaze while the cake is cooking (usually the second half of the cooking time)
In a saucepan combine:
1 cup sugar (approx. 90 grams)
½ tsp baking soda (2 grams about)
½ cup buttermilk (karnemelk) (about 130 milliliters)
½ cup butter (approx. 112 grams)
Spoonful of honey
Cook at a boil for 5 minutes, stirring often. Take off the heat and add:
1 teaspoon vanilla (approx. ¼ fluid ounce)
When the cake comes out of the oven, pour the glaze over the top. Now leave the cake to cool. You want it completely cooled before you add the frosting – I often make the cake in the morning and then do the frosting much later in the day.
1/2 cups softened butter (approx. 112 grams)
8 ounces softened cream cheese (I find this to be about a
2 cups powdered sugar (about 250 grams – you can but it as powdered sugar that is normally put on pancakes)
Splash of vanilla
Splash orange juice
A few grates of orange zest
Mix until smooth and spread over the cooled cake.
Preheat oven to 350F or 175C.
Grease a 13” x 9” glass baking dish (rectangular cake dish)