BA'S BEST CARROT CAKE
This is the only carrot cake recipe you'll ever need.
Provided by Claire Saffitz
Categories Bon Appétit Cake Carrot Spring Spice Cream Cheese Walnut Dessert Birthday Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 26
Steps:
- Make the cake:
- Preheat oven to 350°F. Lightly coat two 9"-diameter cake pans with nonstick spray. Line bottoms with parchment paper rounds; lightly coat rounds with nonstick spray. If using raisins and rum, heat together in a small saucepan over low just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15-20 minutes.
- Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes; let cool. Combine carrots and buttermilk in a medium bowl.
- Whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda in a large bowl. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla extract until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth. Fold in raisins, if using, and walnuts with a rubber spatula. Scrape batter into prepared pans.
- Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
- Make the frosting:
- Using an electric mixer on high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla extract and salt. Reduce speed to low and gradually mix in powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.
- Assemble the cake:
- Place 1 cake, domed side down, on a platter. Spread 3/4 cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 1 1/4 cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides, swirling decoratively. Top with Candied Carrot Coins, if desired.
GOURMET CARROT CAKE
Dee514 asked me if I had a carrot cake recipe and this is what I sent her. She did say she doubled the recipe and put golden sultanas in it. I haven't tried it. She said it was great any queries ask Dee.
Provided by Latchy
Categories Dessert
Time 2h10m
Yield 12 slices
Number Of Ingredients 18
Steps:
- Preheat oven to warm 315dF.
- Brush a deep 9 inch round cake tin with melted butter or oil.
- Line the base and side with baking paper.
- Sift the flours, spices and soda into a large bowl and make a well in the centre.
- Whisk together the oil, sugar, syrup and eggs and gradually stir in the dry ingredients until smooth.
- Stir in the carrot and walnuts.
- Spoon the mixture into the tin.
- Bake for 1-1/2 hours or until a skewer comes out clean when inserted into the centre.
- Cool in the tin, then on a wire rack Beat the cream cheese and butter until smooth.
- Gradually add the icing sugar alternately with the vanilla and lemon juice, beating until light and creamy.
- Spread the icing over the cake or cut th cake horizontally, sandwich the layers together with half the icing and spread the rest on top.
Nutrition Facts : Calories 387.4, Fat 15, SaturatedFat 6.6, Cholesterol 96.2, Sodium 234.2, Carbohydrate 59.1, Fiber 2, Sugar 33.3, Protein 6.3
GOURMET CARROT CAKE
This is the best carrot cake recipe that I have found in my years of cooking. Its delicious and the icing is great! This recipe is simple, but not very quick. But in the end, its all worth it.
Provided by Polly_Waffle_Kid
Categories Dessert
Time 1h40m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 160c. Brush a deep, 23cm round cake tin with melted butter or oil. Line the base and sides with baking paper.
- Sift together the flours, spices, and soda into a large bowl. Make a well in the centre.
- Whisk together the oil, sugar, eggs and syrup in a jug until combined. Gradually stir this mixture into the dry ingredients; stir until smooth.
- Stir in the carrot and nuts. Spoon the mixture into the prepared tin; smooth the surface. Bake for 1 hour and 30 minutes or until a skewer comes out clean when inserted in the centre.
- Leave the cake in the tin for at least 15 minutes before turning onto a wire rack to cool.
- To make the icing: Beat the cream cheese and butter with electric beaters until smooth. Gradually add the icing sugar alternately with the vanilla and juice, beating until light and creamy. Spread the Icing over the cooled cake.
- PLEASE NOTE: The cake can be halved horizontally. Sandwich the layers together with half the icing and spread the remainder on top.
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