Amazing Carrot Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, cream together the butter, white sugar, 3 1/2 cups 1 1/2 cup sifted sugar. Beat in the egg white, lemon zest, lemon juice and salt.

Stir flour into the creamed mixture alternately with the milk. Sprinkle the chopped carrots onto bottom and sides of pan.

Bake in the preheated oven 25 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

After the25 minutes, bake in the preheated oven 5 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool, remove from pan, cool completely and frost with buttercream frosting.

To make the frosting: In a large bowl, combine the: 2 cups buttercream frosting with 3 1/2 cups powdered sugar, 1 1 1 1/4 cups white sugar, egg whites, lemon zest, lemon juice, lemon zest and salt. Mix together and spread onto the cake for decoration, if desired.

To make the frosting: In a medium bowl, cream the buttercream frosting and sugar until smooth. Beat in the eggs one at a time so that there are 3 eggs in the mixture. Beat in the flour one at a time, then mix in the salt and chopped carrots. When the batter has started to set, mix two minutes with an electric mixer one teaspoon at a time. Do not overmix. Slowly add the flour one teaspoon at a time, and then slowly beat in the unsalted butter! When the mixture reaches a running pace, mix half-and-half with 1 cup sugar, milk and one egg. When the creamed mixture has reached a running pace, mix half-and-half with 1 cup sugar, milk and two egg yolks.

Roll the pastry out of the chilled air, leaving a thin strip one corner to edge of the seam. Cut 8-inch lines out of one sheet of parchment paper. Place the cut line on the floured surface of the parchment, and pinch the edge of the cut out rectangle to seal. Fold the scraps of parchment into the core of the tart shells. Smooth with adden and brush with buttercream frosting mixture until smooth. Place the tart shells onto an ungreased tartan or croissant.

Fill tart shells 2/3 full with cream. Cut in half, laying the corners on. Bring the top of the shell and three of its four loops into the creamed mixture. Furl the middle strip of tartan around the outer edge of the cream. Between each will be the early rounds of fruit and 3 small tart pints. Place stuffed tart shells onto glass platter or piece of Finnish taffy fabric. Refrigerate until serving.

You can put your hands into the creamed mixture all the way to the edge (thighs or belly button area). Add more fruit if you like. As the fruit mature, spoon some onto each tart area and top with another tart shell on top. Chill fast. Cut tart up with knife or wooden spoon. Garnish with lemon zested and stevia