Carrot Cake
Source of Recipe
"Cook's Illustrated, January 1998"
Recipe Introduction
My daughter baked 13 different carrot cakes; and we had taste testing to see which was best. They were all good; but I voted for this one.
List of Ingredients
CARROT CAKE:
2 2/3 cups all-purpose flour -- plus extra for
dusting pans
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 unsalted butter -- (2 sticks)
1 cup light brown sugar
5 eggs
1 1/2 teaspoons vanilla extract
TANGY 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
Recipe
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. Meanwhile, 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 evenly between pans; smooth surfaces with rubber spatula. Bake until cake feels firm in center when pressed lightly and to
RE: Maizey's Favorite Recipes
Posted by: maizey Posted on: 6/19/2003 8:06:42 PM
#R1714275
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.
Source:
"Cook's Illustrated, January 1998"
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