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Carrot Cake with Lime Glaze

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Ingredients

Cake:

2 cups all-purpose flour (250g)

2 tsp. baking powder (8g)

1 ½ tsp. baking soda (9g)

1 tsp. salt (4g)

2 tsp. cinnamon (3g)

1 ½ cups sugar (300g)

1 ½ cups vegetable oil (375ml)

4 eggs

2 cups grated carrots (100g)

8 ½ oz can crushed pineapple in juice, drained (250g)

½ cup chopped pecans or walnuts (50g)

Glaze:

1 1/2 cups powdered sugar (187g)

1 tsp. lime zest (2g)

12 tsp. fresh lime juice (5ml-10ml)

Freshly grated carrot for garnish

Instructions

Grease and flour a 12 cup (3lt) bundt cake pan or prepare 24 cupcake molds by lining them with cupcake liners. Heat your oven to 350°F (176°C). 

Sift the flour, baking powder, baking soda, salt and cinnamon into the mixing bowl of an electric mixer. Stir in the sugar. Start the mixer on a slow speed and pour in the vegetable oil. Add the eggs, carrots, and crushed pineapple, stirring with the mixer until well combined. Remove the cake batter from the mixer and stir in the nuts. Pour the cake batter into the prepared pans. 

Bake for 60-70 minutes for a bundt cake or 15-20 minutes for cupcakes. Cakes are ready when toothpick comes out clean when tested at center of cake. Allow bundt cake or cupcakes to cool for 10 minutes before removing from pan (leave cupcake liners on cupcakes). Cool the cake/cupcakes on a wire rack until completely cool, at least 1 hour. 

Make the glaze by combining the powdered sugar, lime zest and 1 tsp. (5ml) of the lime juice. Add the remaining teaspoon of lime juice (5ml) and stir so that the glaze remains thick but still thin enough to pour. You may need to adjust the amount of lime juice added to get the consistency you want. 

Drizzle the glaze over the cake/cupcakes. Garnish with freshly grated carrots.

 

Notes

You can make mini-bundt cakes if you have a mold for them.  However, the baking time will have to be adjusted based on the size of your cake mold. Regular cupcakes take between 15-20 minutes to bake, so larger molds would take longer. Simply adjust your time by 5-10 increments based on the size of your mold. The mini-cakes that I made took 25-30 minutes to bake.

Just like cupcakes, the tops of mini-cakes will puff and arch, but this might thwart your efforts for a beautiful presentation when you invert and serve your cakes. I trimmed the bottoms of the cake so they would lay flat on the serving plate. You can sample the trimmings, which is a bonus!