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24K Cake

11/27/2011 12:01PM ● By Anonymous
Windjammer Restaurant Recipes

Try one of our favorite desserts for the holidays.

  • 4 fresh eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 tsp vanilla extract
  • 1 can pureed pineapple, drained
  • 1 cup white flour
  • 1 cup wheat flour
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 3-1/2 oz shaved coconut
  • 2 cups grated carrot
1. In a bowl, beat eggs, sugar, oil, buttermilk, and vanilla. When all ingredients are incorporated, add pineapple.

2. In separate bowl, combine flours, salt, cinnamon, baking soda, and baking powder. Mix well. Add coconut and carrots. Fold wet into dry and mix.

3. Spray two 9x13-inch baking pans with spray release cooking spray. Pour half of the mixture into each pan. Bake at 350° for roughly 25 minutes. (Poke a toothpick into the center. If it comes out clean and warm, it is done). Let cool.

4. When cool, frost with cream cheese frosting and garnish with candied carrots.

Frosting

  • 34 oz softened cream cheese
  • 1/4 lb softened butter
  • 1 1/2 cups confectioners’ sugar
  • 1 Tbsp vanilla extract
  • 1/2 tsp nutmeg
1. Slightly soften cream cheese and butter in microwave.

2. Whip all ingredients in a standing mixer.

3. Spread on cooled cake.

Candied Carrot Garnish

  • 3 cups thinly julienne carrots, 3 inches long (use a mandoline if you have one)
  • 3 Tbsp sugar
1. Toss carrots in sugar and coat well.

2. In a small saucepot or tall sauté pan, bring 1-1/2 inches of oil to 300°. Add carrots and fry until they’re light orange (about 3 minutes). Drain carrots on paper towels or a cloth and pull apart with tongs or a fork to shape the carrots as desired. Place on individual portions of cake.