Spago's Carrot Cake Recipe | NBC Southern California

Spago's Carrot Cake Recipe

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    NEWSLETTERS

    SPAGO’S CARROT CAKE RECIPE
    Farmers Market Carrot Cake – Very, Very Moist!!!

    Ingredients:
    3 Eggs, room temperature

    Carrot Cake Recipe

    [LA] Carrot Cake Recipe
    Spago's Executive Pastry Chef shares her recipe for a delicious carrot cake with Today in LA's Kathy Vara (Published Friday, April 23, 2010)

    8 oz Vegetable oil
    1/2 cup Brown Sugar
    2/3 cup Sugar
    1½  tsp Cinnamon

    1¼ cup All Purpose Flour
    1 tsp Baking Powder
    ½ tsp Baking Soda

    Cream Cheese Frosting Recipe

    [LA] Cream Cheese Frosting Recipe
    It's the icing on the cake! Today in LA's Kathy Vara learns how to make cream cheese frosting from Spago's Executive Pastry Chef. (Published Friday, April 23, 2010)

    7 oz Carrots, peeled & shredded on a grater
    2½ oz Coconut, sweetened, flaked
    5 oz California Raisins, or substitute – fresh Pineapple, chopped & drained

    Method:
    1. Pre-heat oven to 350 degrees
    2. Prepare the baking molds. Brush with butter or spray with pan coating. Place on baking sheet. Reserve
    3. In the bowl of a standing electric mixer fitted with a paddle attachment, add the eggs, vegetable oil, sugar, and cinnamon – whip on medium speed for 2 minutes.
    4. Scrape down.
    5. Sift the all purpose flour, baking powder and baking soda.
    6. Add the dry ingredients into the egg mixture.
    7. Scrape down.
    8. On low speed add the grated carrots, coconut and raisins or optional drained pineapple.
    9. Scrape down.
    10. Spoon or pipe batter into molds.

    Bake:
    Bake at 350 degrees for 12 minutes, rotate tray and continue to bake 5-7 minutes.
    Skewer comes clean, the top will be slightly firm to touch and deep golden brown.

    CREAM CHEESE FROSTING
    Not your average carrot cake topping!

    Ingredients:
    8oz Cream Cheese
    2oz Confectioners Sugar
    2oz Lemon Juice
    2oz Mascarpone

    Method:
    1. In the bowl of a standing electric mixing bowl on medium speed, paddle together the cream cheese, confectioners sugar and lemon juice for 1 minute.
    2. Scrape down the sides and continue to paddle for 2 minutes, until smooth and fluffy.
    3. Add the mascarpone and whip on low speed to combine.

    Sherry Yard
    Spago Executive Pastry Chef