Carrot Cake for Two Seasons
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoon salt
- 2 teaspoons cinnamon
- 1½ cup vegetable oil
- 1 cup sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 4 eggs, room temperature
- 3½ cups carrots, preferably organic
- Optional: 1 cup chopped nuts (pecans, walnuts or pistachios)
For the Frosting
- 12 ounces cream cheese, room temperature
- 4½ cups powdered sugar
- Optional: 1 teaspoon vanilla, ½ teaspoon lemon juice
Instructions
- For the cake: Preheat oven to 350ºF. Sift together first 4 ingredients. Set aside. Using a stand mixer with paddle attachment, mix together oil, sugars and vanilla. With the mixer running, add the eggs 1 at a time until combined. (This can be done with a hand-held mixer; just add and mix 1 egg at a time.) Add all the dry ingredients and mix just until all the flour is moist. Shred the carrots in a food processor or with a grater and add to the batter. Stir until carrots are incorporated. If using nuts, add here and mix just until incorporated. Use parchment circles to line the bottom of 2 (9-inch) round cake pans and spray with oil to prevent sticking. Bake for about 45 minutes, or until a toothpick comes out clean. Remove from oven and cool in pans for 10 minutes. Remove from pans onto wire racks and allow to cool completely. For the Frosting: Beat cream cheese until smooth. Slowly add powdered sugar. Beat on medium speed until fluffy. Place 1 cake round onto a cake plate or cake turntable. Using a spatula or a large pastry bag fitted with a large tip, add a thick layer of frosting on the top of the cake, evenly spread. Place the second cake, top side down, on top of the frosted layer. Add frosting the same way. Using a cake-decorating knife or spatula, spread the frosting evenly in a spiral, coiling toward the center. Decorate the top as desired: carrot curls, nuts, roses, piped florets, etc. Variations: Springtime Cardamom Pistachio Carrot Cake with Rose Cream Cheese Frosting Omit cinnamon and brown sugar. Use 1½ cups white sugar. Add 1 teaspoon ground cardamom and ½ teaspoon orange zest to dry ingredients; add 1 cup chopped pistachios at the end. Flavor the frosting with a couple drops rose extract to taste. Careful: The rose extract can be overpowering; go light. Autumn Apple Carrot Spice cake with Ginger Cream Cheese Frosting Substitute 2 cups carrots plus 1½ cups shredded Granny Smith apple. Add ½ teaspoon ground ginger to dry ingredients. Add 1 cup chopped pecans at the end. Add 1 teaspoon ground ginger to frosting.
