CARROT CAKE - CAKE HAVIJ
 
 
Serves: 8 large pices or 12 smaller pieces
Temperature: Preheated oven 350⁰ F, center rack
Bake Time: 40-45 minutes for two 8-inch pans and 30-35 minutes for two 9-inch pans
Serves: 8-12

To prepare the pans: Grease the bottom and sides of the pans with butter-flavor Crisco shortening (I find this product to work best for the easy release of cakes) and lightly dust with flour
Author:
Recipe type: Cake
Ingredients
  • FOR THE CAKE:
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¾ cup mayonnaise
  • 3 large eggs, room temperature
  • 1 (8 - ounce) can crushed pineapple with syrup
  • 2 cups finely grated carrots (about 4 medium carrots, peeled)
  • ¾ cup pea-sized chopped walnuts
  • FOR THE MAPLE CREAM CHEESE FROSTING:
  • Two 8-ounce packages cream cheese, room temperature
  • 4 TBSP granulated sugar
  • ½ tsp pure vanilla extract
  • ⅓ cup plus 2 TBSP (about 3 ounces) maple syrup
  • FOR GARNISH:
  • 8-12 Caramelized Walnuts plus some for crushing over the top (may also substitute with plain walnut halves plus some chopped walnuts for the top)
Instructions
  1. To make the cake: Preheat the oven to 350 F. Prepare the pans. Add all the cake ingredients, except for the grated carrots and chopped walnuts, into the large bowl of a stand mixer.
  2. With the whisk attachment and the mixer set on low speed mix the ingredients for 30 seconds to combine the wet and dry ingredients well.
  3. Increase the speed to medium and mix the ingredients for 3 minutes, stopping to scrape the sides once.
  4. Stir in the carrots and walnuts with a wooden spoon. Pour as evenly as you can into two prepared pans; I used two 8-inch round pans.
  5. Bake the cakes on the center rack of the preheated 350 F oven, 40-45 minutes for 8-inch round pans and 30-35 minutes for 9-inch round pans, or until a toothpick inserted in the center of the cakes comes out clean.
  6. Cool the cakes in the pans on a cooling rack for 10 minutes. Remove the cakes by inverting onto cooling rack, top sides down. This is to get rid of some of the dome that might form during baking. Cool completely before frosting (about 1 ½ hours).
  7. To make the Maple Cream Cheese Frosting: Use the beater attachment and a clean mixing bowl to beat the softened cream cheese and 4 TBSP sugar on medium speed until fluffy and smooth.
  8. With the mixer running add the vanilla extract and drizzle the maple syrup slowly. Beat to blend for another minute.
  9. To assemble the cake: Fit a pastry bag with a star tip and fill with about 1 cup of the frosting.
  10. Place one cake on a cake stand or plate with bottom side up. Pipe the Maple Cream Cheese Frosting around the border of the cake, then use a spatula to add half of the remaining frosting in the center of the cake and use an offset spatula to spread it evenly.
  11. Place the second cake with the top side up on the frosting.
  12. Frost the top with the remaining frosting and pipe out 8-12 rosettes and top them with Caramelized Walnuts.
  13. Crush extra Caramelized Walnuts to sprinkle on top.
  14. Pipe more decorations around the bottom of the cake.
  15. Serve with a glass of tea or a cup of coffee.
Recipe by Persian Mama at http://persianmama.com/carrot-cake-cake-havij/