RECIPE: Amelia Island carrot cake
The Ritz-Carlton, Amelia Island Carrot Cake
Yield: 10 individual servings
3 cups carrots, peeled and shredded
3/4 cup granulated sugar
1/2 cup brown sugar
6 tbsp. vegetable oil
3 whole eggs
2 tsp milk
2 tsp cinnamon
2 tsp salt
2 cups all-purpose flour
2 tsp baking soda
1 cup roasted pineapple, cubed (recipe below)
2 tbsp. raisins
Mix the carrots, sugars, and oil. Whisk the eggs and milk together and add to the carrots mixture and mix well, scraping the sides of the bowl occasionally.
Add the dry ingredients and blend until well mixed.
Add the cubed pineapple and raisins, mix until just incorporated.
Pour mixture into a greased 8-inch by 8-inch pan that has been lined with parchment paper.
Bake at 350F for about 40 minutes or until a knife comes out clean. Allow cake to cool before serving.
To serve trim the cake level so that the thickness is consistent. Flip the cake over so that the cut side is on the bottom. Spread cream cheese icing over the top, ideally 1/4-inch thick. Cut into bars 4-inches by 1 1/4-inches and serve.
1 1/3 cups brown sugar
1/4 tsp cinnamon
1/4 tsp vanilla powder
3 tbsp honey
1/4 cup Myers’s rum
Peel, quarter, and core the pineapple. Spread brown sugar evenly on the bottom of a roasting pan and place pineapple on tray and sprinkle with cinnamon and vanilla. Pour honey and rum over pineapple.
Roast at 350F for 30 minutes. Flip each quarter pineapple and roast for an additional 30 minutes or until tender.
Cool and dice then store in an airtight container in the refrigerator.
Cream Cheese Icing
1 stick unsalted butter
2 cups powdered sugar
18 oz cream cheese
1 tsp vanilla extract
Beat the butter and powdered sugar in mixer until light and fluffy. Scrape the bowl to prevent lumps and add the cream cheese and continue to mix until smooth, scraping frequently. Add the vanilla extract and blend well.
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