Carrot Cake. I don’t know what else to say about it but that. Oh, maybe also With Cream Cheese Frosting. Yeah.
I guess I can say that we have tons (erm, pounds) of carrots in the fridge thanks to the farm that we get fresh summer veggies from via CSA share. Hurray for locally grown!
What should one do when face to face with pounds of carrots? Probably run. Cause, you know, being face to face with carrots would be a bit freaky. Aside from that though, the answer is really only two words: Carrot Cake. Well, six words: Carrot Cake with Cream Cheese Frosting.
For those who want more in their carrot cakes than just carrots (things like pineapple, coconut, raisins, etc.) this may not be the recipe you want to use. It is only carrot. A carrot purist cake, if you will.
That does not, however, take away from its delicious factor. It is moist, has a beautiful orange color, and tastes positively sinful when topped with smooth cream cheese frosting. I just wish there was more. Frosting, that is. I didn’t have enough cream cheese so it is fairly thinly frosted. Well, I wish there was more cake too, but that’s another story for another time.
No it’s not, who am I kidding? Story is this: Carrot Cake. Carrot Cake with Cream Cheese Frosting. It is tasty. I want more. The End.
Carrot Cake with Cream Cheese Frosting
Recipe Originally from: Alton Brown
(recipe makes a single layer)
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
Cream Cheese Frosting
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups
How are you celebrating Food Day?