freshly grated nutmeg | smilingfrog.ca

Carrot cake is my favorite dessert of all time….especially Dufflet Carrot Cake…moist but not oily, and full of carrots, spices, coconut, nuts and pinapple,topped with cream cheese icing! For Valentines day, I succeeded at making a fantastic replica of my fave Dufflet Carrot Cake! Dufflet uses all natural ingredients, which I love. Insead of 4 “real” eggs I had to use 2 egg replacers to prevent spending Valentines day with a very sick fiance. Anyways, here is my recipe.

My version of Dufflet Carrot Cake

1. Preheat oven to 350. Grease 2 9-inch circular cake pans

2. In the bowl of a stand mixer with the paddle attachment, beat together the butter and sugar until light. Add eggs/egg replacer one at a time and beat until smooth, scraping down the bowl as needed.

3. In a small bowl, whisk together flour, baking power, baking soda, salt, cinnamon and nutmeg

4. In another bowl, combine carrots, pinapple, coconut and pecans and add to butter/sugar mixture. Mix.

5. Stir in dry ingredients until just combined. Do not overmix.

6. Divide into the two prepared pans and bake 35 minutes or until a toothpick inserted into the center comes out clean.

7. Let cool a few minutes before removing from pans onto a cooling rack. Let cool completely before icing.

8.  Once cool, Turn one half upside down. To ice,  Spread a layer of frosting on top and place the other half on top, flat side up. Ice the rest of the cake. I used this cream cheese icing recipe from Canadian Living:

• 1 pkg (8 oz/250 g) cream cheese softened 
• 1/4 cup butter
• 1 tsp vanilla
• 1 cup icing sugar

In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth.