The Needle Vol. 17

WHAT’S COOKING AT COMPASS?

Bea’s Famous Carrot Cake

Bea Citron has been making her famous carrot cake since she was a ten-year-old Girl Scout. “This recipe has been around for so long, and I really enjoy making it,” she says. “It’s still my mother’s favorite! I make it for her every year on her birthday.” Cooking and entertaining have long been a central part of family life for Bea, who, along with her daughter and business partner Jenna, serves Compass clients across Miami. Both Bea and Jenna believe the kitchen is the heart of every home (and that’s especially true in their family). And, so, the mother/daughter duo has generously shared the family’s Famous Carrot Cake recipe with us. Bon appétit!

PREP

Preheat oven to 350 degrees Fahrenheit. Butter two 8-inch round cake pans.

First, completely butter both pans, then line the bottom of the pans with parchment paper. Then, butter the parchment paper and flour the pans. Don’t skip this step! The cakes won’t release from the pans unless you complete this step. Believe us, it has happened!

DIRECTIONS

Beat the sugar, oil and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 ½ cups flour, the cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients. Toss the raisins with 1 tablespoon flour.

INGREDIENTS 2 cups granulated sugar 1 cups vegetable or canola oil 3 extra-large eggs, at room temperature 1 teaspoon pure vanilla extract 2 ½ cups plus 1 tablespoon all-purpose flour, divided 2 teaspoons ground cinnamon

Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the two pans. Bake for 55-60 minutes, or until the toothpick comes out clean. Allow cakes to cool completely in the pans set over a wire rack.

2 teaspoons baking soda 1 ½ teaspoons kosher salt 1 cup raisins 1 pound carrots, grated ½ cup diced fresh pineapple

FROSTING

Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with a paddle attachment until just combined. Add the sugar and mix until smooth. Place one layer, flat-side up, on a plate or cake stand. With a knife, or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, spread the frosting evenly on the top and sides of the cake.

FROSTING ¾ pounds of cream cheese, at room temperature ½ pound unsalted butter, at room temperature 1 teaspoon pure vanilla extract 1 pound confectioners’ sugar, sifted

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