柑橘胡蘿蔔蛋糕 Citrus Carrot Cake

參考網站：http://hungryrabbit.com/2012/05/ginger-citrus-carrot-cake/

參考網站：https://www.joyofbaking.com/CarrotCake.html

【蛋糕材料】6-cup loaf pan

1. 新小提琴低筋麵粉：250g
2. Lecker's baking powder：10g
3. 肉桂粉：1t
4. 鹽：1/4t
5. 柳橙皮絲：2顆
6. 檸檬皮斯：3顆
7. 海藻糖：120g
8. 亞麻糖：30g
9. 植物油：3/4 cup
10. 蛋：4 顆（約200g，室溫）
11. 香草精：1t
12. 胡蘿蔔絲：2-1/2 cups，約兩根
13. 胡桃：1 cup（烘烤過）
14. 蔓越莓乾＋櫻桃乾：1/2 cup

【抹醬材料】

***今天把之前的抹醬用掉，下方所述配方比較好吃。把第一次的抹醬加了檸檬汁，也不錯。***

1. 無鹽奶油（軟化）：75g
2. 檸檬汁：2T（自行調整）
3. 日本純糖粉： 75g
4. 香草精：1t
5. 鹽：1/8t
6. Cream cheese：250g

作法如下：

GINGER-CITRUS CARROT CAKE

YIELD: 10-12 SERVINGS/SLICES

INGREDIENTS:

CARROT CAKE

1-3/4 cups (8 3/4 ounces) unbleached all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1-1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

1 tablespoon orange zest, freshly grated

1 teaspoon lemon zest, freshly grated

1 cup (7 ounces) granulated sugar

1/4 cup (2 ounces) light brown sugar

3/4 cup coconut oil or vegetable oil

3 large eggs, room temperature

1 teaspoon pure vanilla extract

2-2/3 cups shredded carrots (4 medium carrots)

CITRUS CREAM CHEESE FROSTING

16 tablespoons (8 ounces/2 sticks) unsalted butter , softened

2 teaspoons orange zest, freshly grated

2 teaspoons lemon zest, freshly grated

3 cups (12 ounces) confectioners’ sugar

1/3 cup malted milk powder

2 teaspoons pure vanilla extract

1/4 teaspoon fine sea salt

12 ounces cream cheese, chilled and cut into 12 equal pieces

2 cups (8 ounces) walnuts , toasted and coarsely chopped

DIRECTIONS:

CARROT CAKE

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18 by 13-inch rimmed baking sheet, line with parchment paper, and grease parchment. Whisk flour, baking powder, baking soda, ginger, cinnamon and salt together in medium bowl.

2. Add zests and granulated sugar to a large bowl, knead wit finger tips until zests are fully incorporated into the sugar and resembles wet sand. Whisk in light brown sugar, oil, eggs, and vanilla together until mixture is smooth. Stir in carrots, add flour mixture and fold with rubber spatula until mixture is just combined.

3. Transfer batter to prepared baking sheet and smooth surface with offset spatula. Bake until center of cake is firm to touch, 15 to 18 minutes. Cool in pan on wire rack for 5 minutes. Invert cake onto wire rack (do not remove parchment) and then reinvert onto second wire rack. Cool cake completely, about 30 minutes.

CITRUS CREAM CHEESE FROSTING

1. In the bowl of a stand mixer fitted with paddle attachment, beat butter, sugar on medium speed until light and fluffy, about 3 minutes. Reduce speed to medium-low, add malted milk powder, vanilla, and salt and beat until combined, about 1 minute, scraping down bowl as needed.

2. Add cream cheese, 1 piece at a time; and mix until smooth, about 2 minutes. Increase speed to medium-high and beat for another 30 seconds.

ASSEMBLY

1. Transfer cooled cake to cutting board, parchment side down. Using sharp chef’s knife, cut cake and parchment lengthwise in 3 equal rectangles.

2. Place 1 cake rectangle, parchment side up, on serving platter and carefully remove parchment. Using offset spatula, spread approximately 3/4 cup frosting evenly over cake layer. Repeat with two more layers of cake and frosting, pressing gently on each layer to level. Use remaining frosting to coat top and sides of cake.

3. Press chopped walnuts onto sides with hand. Chill for at least 30 minutes before serving.