COWABUNGA RABBIT


Bill’s Big Carrot Cake
Tuesday 22 April 2008, 4:12 PM
Filed under: cake

This is a recipe Dorie Greenspan’s Baking: From My Home to Yours. The cake was super moist and not even that sweet. However, next time I’d probably omit the raisins and add more nuts. Also, I didn’t have another baking pan, so I just made the cake into two layers, instead of three. My family isn’t big on super sweet things, so I cut back on the frosting and I’m glad I did. The frosting’s suuuuuuuuppppeeeerrrrrr sugary. With the right amounts of it though, it accentuated the cake perfectly.

I’m glad I made a successful cake on the FIRST TRY (I have terrible luck with cakes)! Let’s hope I can keep up this insanity!

Bill’s Big Carrot Cake

Yields 10 servings

Ingredients

For the cake:

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon salt
  • 3 cups grated carrots (about 9 carrots, you can grate them in food processor fitted w/ a shredding a blade or use a box grater)
  • 1 cup coarsely chopped walnuts or pecans
  • 1 cup shredded coconut (sweetened or unsweetened)
  • ½ cup moist, plump raisins (dark or golden) or dried cranberries
  • 2 cups sugar
  • 1 cup canola oil
  • 4 large eggs

For the frosting:

  • 8 ounces cream cheese, room temperature
  • 1 stick ( 8 tablespoons) unsalted butter, at room temperature
  • 1 pound or 3 and ¾ cups confectioners’ sugar, sifted
  • 1 tablespoon fresh lemon juice or ½ teaspoon pure lemon extract
  • ½ cup shredded coconut (optional)
  • Finely chopped toasted nuts and/or toasted shredded coconut (optional)

Getting ready:

Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter three 9-x-2-inch round cake pans, flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another.

To make the cake:

Whisk the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.

Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.

The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.

To make the frosting:

Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.

If you’d like coconut in the filling, scoop about half of the frosting and stir the coconut into this position.

To assemble the cake:

Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or generously cover with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake stop side down, and frost with the remainder of the coconut frosting or plain frosting. Top with the last layer, right side up, and frost the top- and the sides- of the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now while the frosting is soft.

Refrigerate the cake for 30 minutes, just to set the frosting before serving.

Serving:

This cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper overnight. The cake is best served in thick slices at room temperature and while it’s good plain, it’s even better with vanilla ice cream or some lemon curd.

Storing:

The cake will keep at room temperature for 2 to 3 days. It can also be frozen. Freeze it uncovered, then when it’s firm, wrap airtight and freeze for up to 2 months. Defrost, still wrapped, overnight in the refrigerator.

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14 Comments so far
Leave a comment

Nice job on the cake. Welcome to the group!

Comment by Di

Congratulations on your first challenge! The cake looks great and it’s nice to hear that you enjoyed it.

Comment by Amanda

great job! welcome to the group!

Comment by mary

Welcome aboard! Your cake looks lush!

Comment by Mari

Nice job! It looks really good! Welcome!!

Comment by Annemarie

Beautiful cake! Welcome to TWD! :)
Clara @ I♥food4thought

Comment by CB

Welcome! Great looking cake!

Comment by Melissa

welcome to Tuesdays!!! Love the pecans on the top!

Comment by Tammy

Welcome to TWD! Who you callin’ insane? ;)

Comment by Rebecca

Nice job, and happy you are pleased with the results! Bake on!

Comment by Bumblebutton

Yeah for a successful first cake bake! Looks great!

Comment by Gretchen Noelle

Well done, very lovely! Welcome to the group! :)

Comment by LyB

welcome! and great cake!

Comment by steph

I love the insiders shot! Looks delicious!

Comment by Donna




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