Candied Bacon and Walnut Carrot Cake

March 10, 2014 2:11 am Published by Leave your thoughts

candied bacon and walnut carrot cake

Candied Bacon and Walnut Carrot Cake

Here at the Bacon Today headquarters, carrot cake is a favorite among the office staff. So imagine our surprise when we searched the Internet for a bacon carrot cake recipe to see what others had done, and came up with nothin’. Oh, we saw some bars, cupcakes, muffins, and a gluten-free cake, but nothing that spoke to our level of bacon and carrot cake addiction. We seriously wondered for a while if the Internet was broken, then decided to fix it by putting a bacon carrot cake recipe out there. So here ya go, interwebs! Bacon carrot cake.

candied bacon and walnut carrot cake

For the cake:
2 cups sugar
1 ¼ cup vegetable oil
4 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. cloves
2 cups grated carrots

For the candied bacon and walnuts:
1 lb. bacon
¾ cup brown sugar
1 cup walnuts
2 tsp. reserved bacon grease
½ cup sugar

For the frosting:
16 oz. cream cheese
2 sticks unsalted butter
1 tsp. vanilla extract
12-16 oz. powdered sugar

Instructions for the cake and frosting:

1. Add sugar and vegetable oil to a stand mixer and beat on low until smooth. Add eggs one at a time and continue to mix until smooth, then mix in vanilla extract.

2. In a separate bowl, mix flour, baking powder, baking soda, salt and cinnamon until well blended. Combine wet and dry ingredients and gently mix until dry ingredients are incorporated. Add carrots and stir.

3. Divide batter between two 9” round, greased cake pans and bake at 350° F for 35 min or until a toothpick inserted in the center comes out clean.

For the candied bacon and walnuts:

1. Rub brown sugar onto both sides of each bacon strip. Place on a baking sheet or casserole dish, then place in a cold oven. Turn oven to 400° F and bake for 17-20 min until bacon is crisp. You may need to flip the bacon halfway through to avoid burning on one side. Set aside and allow to cool. When cool, chop into bits or leave strips whole, depending on how you want to decorate the cake. We left them whole.

2. Reserve 2 tsp. of grease and allow to cool. Toss cooled grease with walnuts, then dredge in the sugar. Place on a greased baking sheet and cook at 350° F for 10-15 min, stirring occasionally.

For the frosting:

1. Beat softened butter and cream cheese in stand mixer until smooth. Add vanilla extract and mix, then add powdered sugar until desired level of sweetness is achieved.

To assemble:

1. Place one cake on a platter or cake stand. Frost the top of the cake, then place half the bacon strips on the top. Sprinkle with candied walnuts, then add 2nd layer. Frost the top of the cake; frosting the sides is optional. Leave unfrosted for a more “rustic” look. Add more bacon strips and candied walnuts to the top. If you end up with extra nuts and bacon, no worries, they will quickly be devoured. Save any extra frosting for your next baking project.

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This post was written by bacontodayadmin

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