Am i a fan of carrot cake?
Well kinda… heres the deal with carrot cakes in general. People usually love or hate this cake. I tend to like it when I make it . The problem with most carrot cakes is that they usually go over board with sugar and spices. And dont get me started with the Icing! Sweet sweet sweet.
This recipe adapted (few changes) from Americas Test Kitchen is a pure winner . And no need for a mixer, this recipe uses a food processor.
Another thing I do not like in my Carrot cake are nuts and raisins so they have been omitted . If you plan on using them tack on an extra 10-12 mins in the oven. Also use light brown sugar not dark which will add a very deep molasses flavor and also make the cake look heavy.
2 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 pound (6-8 medium) carrots,peeled
1 1/2 cup sugar
1/2 cup packed light brown sugar
4 large eggs room temperature
1 1/2 cup vegetable oil
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground ginger
Cream Cheese Icing
8 oz Cream Cheese, softened but still cool
8 tablespoons unsalted butter, softened
1 tsp pure vanilla extract
1 cup sifted confectioners sugar
Oven rack in the center. Heat oven 350 degrees. Line two 9inch round pans or one 13 by 9 inch pan with nonstick spray. Line the bottoms with parchment paper and spray the parchment .
In a bowl, whisk flour, baking powder, baking soda, salt , and spices . Set aside.
In a food processor, fitted with the shredding disk, shred the carrots ( about three cups) add the carrots to the bowl with the dry ingredients. Wipe out the food processor and fit with metal blade. Process both the sugars and eggs until thoroughly combined and frothy about 20 secs. With the machine still running add the oil in a slow steady stream. Processs until the mixture is light in color about 20 sec longer. Place the mixture into a large bowl. Stir in with a wooden spoon the carrots and dry ingredients until incorporated and no flour remains. Pour the bater into prepared pans, bake for 35-40 mins. Rotate pans front to back, left to right.
Insert a toothpick in the center to check doneness . It should come out dry. Cool the cake in the pan on a wire rack for at least two hours.
Process the cream cheese, butter, and vanilla in the food processor until combined (not very long 5 secs.) scrape down the bowl . Add confectioners sugar and process until smooth about 10 secs.
At this point you can run a pairing knife around the edge of the cake to loosen it from the pan. Invert the cake onto a wire rack. Peel off parchment paper then invert it again .
Spread the icing over and layer .
Remember have fun with everything you cook and bake. Make it worth it slow down ,read the instructions ,relax ,and bake !