Carrot Cake: moist, flavorful and absolutely delicious.
October 16, 2010 by Jackie K
Filed under American Cuisine, Dessert
Recipe: Carrot Cake
Summary: : This is the best homemade carrot cake recipe you will ever make. For a special touch, press chopped toasted walnuts or pecans onto the sides of the frosted cake, Carrot Cake never goes out of style. One bite will tell you why. This rich and moist spice cake, full of grated carrot and toasted nuts, has great flavor, especially when covered with a tangy and sweet flavored cream cheese frosting. The interesting part is that while those pretty orange flecks of grated carrot give the Carrot Cake color and texture, along with sweetness and moisture, its’ flavor is almost indistinguishable.
Ingredients
- 2 cups unbleached all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground allspice
- 4 large eggs
- ¾ cup vegetable oil
- ¾ cup granulated sugar
- 1 cup brown sugar
- ½ cup milk or buttermilk
- 3 cups peeled, shredded carrots
- ¾ cup coarsely chopped pecans or walnuts
- Cream Cheese Frosting (recipe follows)
Instructions
- Preheat oven to 350 degrees F.
- Butter and flour 2 (9” in diameter) pans or 13×9 baking pan.
- In a medium bowl, sift together the flour, baking soda, cinnamon, salt and allspice. In a large bowl, whish the eggs, oil, both sugar and milk until blended. Stir the flour mixture into the egg mixture just until combined. Fold in carrots and pecans.
- Divide the batter evenly between the prepared pans or in 13×9 pan if using.
- Bake about 40 minutes or until a toothpick inserted in center comes out clean.
- Transfer to racks and let cool in the pans for 15 minutes.
- Invert the cakes onto the racks and let cool completely.
- Place 1 cake layer on a plate and if using 13×9 pan, slice the cake to make 2 layers. Spread 1¼ cups of the frosting over the top. Place the second layer on top. Spread the remaining frosting over the top and sides.
- Cover the cake and refrigerate for up to 2 days if not serving immediately.
- Bring to room temperature before serving.
- Cream Cheese Frosting:
- 24 oz. Cream cheese
- 9 tablespoons unsalted butter, at room temperature
- 1 ¾ cup plus 2 tablespoons confectioners’ sugar
- 2 teaspoons vanilla extract
- Directions:
- In a large bowl, mix cream cheese and butter with an electrical mixer on medium-high speed until smooth. Reduce to low and add the sugar and vanilla and beat until blended.
- To store, cover and refrigerate for up to 1 week. Bring to room temperature before using.
Meal type: dessert
Culinary tradition: USA (Nouveau)
My rating:
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Price: $ 19.50
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Comments
One Response to “Carrot Cake: moist, flavorful and absolutely delicious.”Trackbacks
Check out what others are saying about this post...[...] Until one day I saw this box in our office pantry labeled “Sample for Google Employees”. Inside was an 8″ carrot cake with cream cheese frosting that was still cold from the fridge. I took half a slice, brought it back to my desk and forgot about it for the next couple of hours. Big mistake! Eventually, when I did end up taking a bite, it was a virtual explosion of taste and texture in my mouth. That is hands down the best carrot cake I have ever tasted! If you are in Singapore and you wouldn’t mind a carrot cake changing your life forever, order one from Calendar’s. Anyway, all this carrot cake overload made me want to bake my own and I was aiming for a moist, dense, yet soft one like they baked at Calendar’s. The following recipe worked great! Moist Carrot Cake Recipe a la Calendar’s Carrot Cake Recipe Adapted from Recipe Trezor [...]