It dawned on me that I shared with you the wonderful Carrot Cake that we made for Easter supper, but I didn’t share the recipe!
This recipe I adapted (kind of) from Cook’s Illustrated American Classics Issue, which was on the newsstands in the Fall of 2008. I pulled that magazine down to re-read it, and it is a very good article.
Carrot Cake with Cream Cheese Frosting
2 ½ C. Unbleached All purpose flour
1 ¼ tsp. Baking Powder
1 tsp. Baking Soda
1 ½ Tsp. ground Cinnamon
½ tsp. ground Nutmeg (we grated some fresh)
1/8 tsp. ground Cloves
½ tsp. Table Salt
1 lb. Carrots, peeled
1 ½ C. granulated Sugar
½ C. packed light Brown Sugar
4 large Eggs
1 ½ C. Vegetable Oil
8 oz. Cream Cheese, softened but still cool
5 Tbsp. unsalted Butter, softened but still cool
1 Tbsp. Sour Cream
½ tsp. Vanilla Extract
1 ¼ C. Powdered Sugar
For the Cake:
Preheat the oven to 350⁰
Prepare two 9 inch cake pans by buttering, placing a parchment paper round in the bottom, butter the paper and lastly, dust with flour, being sure to bang it against the counter to dislodge any excess flour.
In a bowl, combine the flour, baking powder & soda, cinnamon, nutmeg, cloves and salt, set aside.
In a food processer shred the carrots, this should give you about 3 cups, set this aside as well.
Fit the food processor with the metal blade; combine together the sugars and eggs for about 20 seconds until frothy. With the machine running, stream in the oil and process for another 20 seconds until light in color and emulsified. Scrape this mixture into a bowl; stir in the carrots and dry ingredients until there are no streaks of flour. Pour evenly into the prepared pans and bake on the middle rack in the oven for 35-40 minutes, rotating the pans half way through. Cool the cakes in their pans set on a wire rack until completely cooled, about 2 hours.
For the Frosting:
In the food processor combine cream cheese, butter, sour cream and vanilla for 5 seconds. Scrape down the sides of the bowl and then add the powdered sugar; process for another 10 seconds until smooth.
Run a plastic knife around the pan and invert the cakes out onto the wire racks; remove the paper and frost, stacking the layers.
Cover and refrigerate for up to 3 days. (if it lasts that long!)
*I added 1 ½ Cups of toasted and chopped Pecans as well as 1 cup of Raisins to the batter. This required increasing the baking time by 10-12 minutes.*
This cake is well worth the effort. I mentioned previously that I used two round cake pans, rather than the 9 X 13 inch pan that was called for in the original recipe. If you like cream cheese frosting, I would double the recipe.