Ah. We knew the day would come…the day that we started craving some of those wonderful dishes that we’ve had a chance to enjoy at the 2014 Epcot Food and Wine Festival.
And we figure if it’s happening to us, it’s probably happening for you, too. 😉
While we’ve enjoyed some truly delicious flavors at this year’s festival, we had our favorites from the very beginning!
And one of the sweets we don’t think you should miss is the Fresh Baked Carrot Cake with Craisins® and Cream Cheese Icing.
Warm and moist, the cake itself is chock-full of goodies. Dried cranberries give the mix an unexpected tang.
And the Icing. You know that amazing Warm Cream Cheese Icing you sometimes find on cinnamon rolls?
Given our love around here for Carrot Cake, we were on the fence about whether this one would be mention-worthy or a total snoozefest. I’m happy to say, it’s amazing.
So here’s the recipe to make those Carrot Cake fantasies a reality.
Warm Carrot Cake with Cream Cheese Icing
Yield: 12 Mini Cakes
1 cup dried cranberries
1 cup orange juice
2 cups sugar
1 1/3 cups vegetable oil
3 large eggs, at room temperature
1 teaspoon vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons coarse salt
1 cup chopped walnuts
2 cups grated carrots
1/2 cup diced fresh pineapple
Cream Cheese Icing:
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 1/2 to 2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1 to 3 tablespoons milk
For Carrot Cake:
1. Soak dried cranberries in orange juice overnight.
2. Preheat oven to 325° F. Butter and flour 12 (1/2 cup) oven-safe ramekins.
3. Combine sugar, oil, and eggs in the bowl of an electric mixer fitted with the paddle attachment; beat until light yellow. Stir in vanilla.
4. Sift together 2 1/2 cups flour, cinnamon, baking soda, and salt in a medium bowl.
5. Add flour mixture to sugar-egg mixture, mixing until just combined.
6. Drain dried cranberries (discard any remaining orange juice). Toss cranberries and walnuts with 1 tablespoon flour. Add carrots and pineapple, tossing to combine. Fold mixture into batter.
7. Ladle batter into prepared ramekins. Bake 35 to 40 minutes, or until a wooden pick inserted into cakes comes out clean.
For Cream Cheese Icing:
1. Beat cream cheese and butter with an electric mixer until smooth. Beat in 1 1/2 cups confectioners’ sugar and vanilla.
2. Add more confectioners’ sugar and milk, 1 tablespoon at a time, until consistency is spreadable.
3. While cakes are still warm, turn out of ramekins and spread with icing.
Sounds amazing, doesn’t it? The individual cakes would make a delicious and comforting dessert for your Autumn dinner party…or even a glorious weekend breakfast treat!
Want More Details About the 2014 Epcot Food and Wine Festival?
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News! The DFB Guide to the 2014 Epcot Food & Wine Festival e-Book is now available!
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Will you be making Warm Carrot Cake with Cream Cheese Icing after reading the recipe? Leave us your thoughts in comments below!
Recipe Credit: A Taste of Epcot: Festival Food From Around the Globe Cookbook