Carrot Cake
Source of Recipe
MAF
CARROT CAKE
2 2/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 pounds carrots, grated fine (7 cups)
1 cup plus 2/3 cup granulated sugar
1/2 pound (2 sticks) unsalted butter
1 cup light brown sugar
5 eggs
1 1/2 teaspoons vanilla extract
CREAM CHEESE FROSTING
1 pound cream cheese, softened
10 tablespoons unsalted butter, softened
2 1/2 cups confectioners sugar
2 1/2 tablespoons sour cream
(I ALSO ADD 1/4 TO 1/2 C OF DRAINED CRUSHED PINEAPPLE)
1. For the cake: Adjust oven rack to center position and heat oven to 350 degrees. Generously grease and flour bottom and sides of two 9-inch-by-1 1/2 inch or 9-inch-by-2-inch round cake pans. Invert pans and rap sharply to remove excess flour.
2. Whisk flour through salt in large bowl; set aside. Toss grated carrots with 1 cup granulated sugar in colander set over large bowl; drain until one cup liquid has collected, 20 to 30 minutes.
3. Melt butter in large skillet over medium-low heat, stirring frequently; cook until golden brown, 8 to 10 minutes. Transfer to large bowl; cool for 10 minutes, then whisk in remaining granulated sugar and brown sugar. Add eggs one at a time, whisking thoroughly before adding the next; add vanilla. Add flour mixture, stirring until almost combined, then mix in carrots.
4. Divide batter between pans; smooth surfaces with rubber spatula. Bake until cake feels firm in center when pressed lightly and toothpick inserted into cake center comes out perfectly clean, 40 to 50 minutes. Transfer pans to wire racks; cool for 10 minutes. Run knife around the perimeter of each pan, invert cakes onto racks. Reinvert onto additional racks; cool completely before frosting.
5. For the frosting: Beat cream cheese and butter in medium bowl with hand-held mixer on low speed until homogenous, 3 to 4 minutes. Add confectioners? sugar and sour cream; beat until well blended, 1 to 2 minutes longer.
6. To assemble and frost the cake: Dab a little frosting in the center of a cardboard round to anchor the cake in place. Center one cake layer, bottom side up, on the round. Hold the edge of the spatula at a 45 degree angle against the top of the layer. Spread the frosting around the cake to cover the surface and smooth it out. Place the second layer bottom side up on top of the first layer. Place the cake on a serving plate and spread frosting around the sides before finishing the top in the same manner as the first layer.
CARROT CAKE WITH PINEAPPLE AND PECANS
Strain one 20-ounce can crushed pineapple packed in its own juice into a medium bowl, pressing pineapple against strainer with wooden spoon to drain thoroughly. Toast 3/4 cup chopped pecans in medium skillet set over medium heat, shaking pan occasionally to move nuts, until fragrant, 5 to 7 minutes. Follow Master Recipe, adding 3/4 cup drained pineapple and toasted pecans along with carrots.
CARROT CAKE WITH RAISINS AND WALNUTS
Toast 3/4 cup chopped walnuts in medium skillet set over medium heat, shaking pan occasionally to move nuts, until fragrant, 5 to 7 minutes. Follow Master Recipe, adding 3/4 cup raisins and toasted walnuts along with carrots.
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