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Simply classic, appropriate old skool Carrot Cake, that could simply end up your absolute favorite. With luscious swoops of top-notch creamy, perfectly sweet, (and strong) Cream Cheese Frosting, this cake is pretty much
INGREDIENTS
FOR THE CARROT CAKE:
2 1/2 cups (12 1/2oz/ 355g) all-purpose flour (preferably weighted)*
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1 3/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1lb/ 450g peeled carrots, (about 6 to 7 carrots)*
1 1/2 cups (10 1/2oz/ 298g) granulated sugar
1/2 cup (3 1/2oz/ 100g) packed light brown sugar
4 large eggs
1 1/2 cups (355ml) vegetable oil or any neutral tasting oil like sunflower
FOR THE CREAM CHEESE FROSTING:
10 tablespoons (5oz/ 142g) unsalted butter, softened to room temperature
3 cups (12oz/ 340g) confectioners' sugar, sift if lumpy
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons (1oz/ 28g) sour cream (optional, but adds a tangier taste and creamier texture)
1lb/ 450g COLD cream cheese, (brick-style cut into 1-inch pieces or 32 Kiri squares)
INSTRUCTIONS
TO MAKE THE CAKE:
Adjust oven rack to middle position and preheat oven to 350F/180C.
Spray 3 (8 or 9 inches) round pans (**see note below for alternate pan sizes) with nonstick cooking spray or lightly grease with oil. Line the bottom of the pans with parchment rounds and spray parchment or lightly grease again with oil then dust with flour, tapping out excess flour.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg and cloves (if using); set aside.
In a food processor fitted with the shredding disk or using the small holes of a box grater, shred carrots (you should have about 3 cups); set aside.
In the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl and using a hand-held mixer), beat eggs and both the granulated and brown sugars together on medium-high speed until thoroughly combined, about 45 seconds.
Reduce speed to medium; with mixer running, add oil in a slow, steady stream, being careful to pour oil against the inside of the bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer.
With a rubber spatula, stir in the flour mixture by hand until just incorporated and no streaks of flour remain. Stir in the carrots.
Give the batter a final stir to make sure it is thoroughly combined. Scrape the batter into the prepared pans and smooth the tops
Bake until a toothpick or a skewer inserted into the center of the cake comes out clean or with a few cooked crumbs attached, 20 to 25 minutes, rotating the pans halfway through baking time.
Let the cakes cool in the pans for 10 minutes. Run a small knife around the edges of the cakes, then flip them out onto a wire rack. Peel off the parchment paper, flip the cakes right side up and let cool completely before frosting, 1 1/2 to 2 hours.
Meanwhile, prepare the frosting. (Instructions below).
To frost and assemble, place one of the cake layers onto the cake platter. Spread 1 cup of the frosting over the cake, right to the edges. Place a second cake layer on top and press lightly to adhere. Spread another 1 cup frosting over the second cake layer. Top with the final cake layer, pressing lightly to adhere. Frost the top and side of the cake with the remaining frosting.
Serve right away or store until ready to serve under a cake dome or in an airtight container to prevent it from drying out.
TO MAKE THE FROSTING:
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl and using a hand-held mixer) beat the butter on medium-high speed until creamy and lightened up, 1 to 2 minutes.
Add the confectioner's sugar, salt, and vanilla and beat until lightened in both color and texture and looks fluffier than when it started, 4 to 6 minutes. Beat in the sour cream.
With the mixer running on medium speed, add one piece of cream cheese at a time, one after the other, mixing well after each addition so there are no lumps. Continue adding the cream cheese until fully incorporated.
Increase the speed to medium-high and beat until the frosting is light, fluffy, whipped-like and until almost no cream cheese lumps remain 4 to 6 minutes. Use according to the recipe above.
INGREDIENTS
FOR THE CARROT CAKE:
2 1/2 cups (12 1/2oz/ 355g) all-purpose flour (preferably weighted)*
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1 3/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1lb/ 450g peeled carrots, (about 6 to 7 carrots)*
1 1/2 cups (10 1/2oz/ 298g) granulated sugar
1/2 cup (3 1/2oz/ 100g) packed light brown sugar
4 large eggs
1 1/2 cups (355ml) vegetable oil or any neutral tasting oil like sunflower
FOR THE CREAM CHEESE FROSTING:
10 tablespoons (5oz/ 142g) unsalted butter, softened to room temperature
3 cups (12oz/ 340g) confectioners' sugar, sift if lumpy
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons (1oz/ 28g) sour cream (optional, but adds a tangier taste and creamier texture)
1lb/ 450g COLD cream cheese, (brick-style cut into 1-inch pieces or 32 Kiri squares)
INSTRUCTIONS
TO MAKE THE CAKE:
Adjust oven rack to middle position and preheat oven to 350F/180C.
Spray 3 (8 or 9 inches) round pans (**see note below for alternate pan sizes) with nonstick cooking spray or lightly grease with oil. Line the bottom of the pans with parchment rounds and spray parchment or lightly grease again with oil then dust with flour, tapping out excess flour.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg and cloves (if using); set aside.
In a food processor fitted with the shredding disk or using the small holes of a box grater, shred carrots (you should have about 3 cups); set aside.
In the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl and using a hand-held mixer), beat eggs and both the granulated and brown sugars together on medium-high speed until thoroughly combined, about 45 seconds.
Reduce speed to medium; with mixer running, add oil in a slow, steady stream, being careful to pour oil against the inside of the bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer.
With a rubber spatula, stir in the flour mixture by hand until just incorporated and no streaks of flour remain. Stir in the carrots.
Give the batter a final stir to make sure it is thoroughly combined. Scrape the batter into the prepared pans and smooth the tops
Bake until a toothpick or a skewer inserted into the center of the cake comes out clean or with a few cooked crumbs attached, 20 to 25 minutes, rotating the pans halfway through baking time.
Let the cakes cool in the pans for 10 minutes. Run a small knife around the edges of the cakes, then flip them out onto a wire rack. Peel off the parchment paper, flip the cakes right side up and let cool completely before frosting, 1 1/2 to 2 hours.
Meanwhile, prepare the frosting. (Instructions below).
To frost and assemble, place one of the cake layers onto the cake platter. Spread 1 cup of the frosting over the cake, right to the edges. Place a second cake layer on top and press lightly to adhere. Spread another 1 cup frosting over the second cake layer. Top with the final cake layer, pressing lightly to adhere. Frost the top and side of the cake with the remaining frosting.
Serve right away or store until ready to serve under a cake dome or in an airtight container to prevent it from drying out.
TO MAKE THE FROSTING:
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl and using a hand-held mixer) beat the butter on medium-high speed until creamy and lightened up, 1 to 2 minutes.
Add the confectioner's sugar, salt, and vanilla and beat until lightened in both color and texture and looks fluffier than when it started, 4 to 6 minutes. Beat in the sour cream.
With the mixer running on medium speed, add one piece of cream cheese at a time, one after the other, mixing well after each addition so there are no lumps. Continue adding the cream cheese until fully incorporated.
Increase the speed to medium-high and beat until the frosting is light, fluffy, whipped-like and until almost no cream cheese lumps remain 4 to 6 minutes. Use according to the recipe above.
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