Ingredients :
Two and a half cups of all-purpose flour (about 12 1/2 ounces) should be left unbleached.
1 & 1/4 teaspoon of baking powder
Baking soda, one teaspoon
The equivalent of one and a quarter teaspoons of ground cinnamon
Nutmeg, ground, 1/2 teaspoon
1/4 of a teaspoon of ground cinnamon
A pinch of salt for the table
1 pound of carrots (about 6 or 7 large ones), peeled
10 1/2 ounces (1 1/2 cups) of granulated sugar
Three and a half ounces (12 cup) of packed light brown sugar
About 4 regular-sized eggs
1 1/2 quarts of canola oil or vegetable oil
In order to ice a 9-inch layered cake, I double the frosting recipe below.
Cream cheese, 8 ounces; softened to room temperature
Five Tablespoons of Room Temperature Butter
Sour cream, either reduced-fat or full-fat (1 tablespoon)
12 tsp. of pure vanilla extract
1/4 cup of vanilla extract
Preparation :
Turn the oven temperature up to 350 degrees F. Make sure the rack is in the center of the oven. Prepare a 9-by-13-inch pan or two 9-inch round pans by greasing and flouring them.
To make the batter, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large basin and whisk until smooth. Shred carrots (you should have around 3 cups) in a food processor with a big or fine shredding disk, then set aside. If you don’t have a food processor, a box grater will do the trick.
For about 45 seconds on medium speed, whisk together the granulated and brown sugars and the eggs in the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl using hand-held mixer). Turn the mixer’s speed down to medium and add the oil in a slow, steady stream, being careful not to splash it as you pour it against the bowl’s inside (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). The mixture should be pale in color and thoroughly emulsified after a further minute of mixing at high speed. Stop the mixer and use a wooden spoon to thoroughly combine the carrots and dry ingredients, making sure there are no flour streaks behind.
Spread evenly in the prepared pan(s) and bake for 32 minutes for 9-inch round pans or 40 minutes for a 9×13-inch pan, until a toothpick or skewer inserted in the center comes out clean. Allow cakes to cool in their pans for 10 minutes before inverting them onto a cooling rack to cool entirely (the 9×13-inch cake can be cooled in its pan for the entire cooling process if you don’t intend to invert and ice all the edges). When the cakes have cooled, wrap them in plastic and store them in a ziploc bag in the freezer for up to two months. Get it to room temperature before you frost it.
When the cake has cooled, combine the cream cheese, butter, sour cream, and vanilla in the bowl of a standing mixer fitted with the whisk attachment (or a large bowl using a handheld mixer) and beat on medium-high speed until smooth and well combined, about 30 seconds, scraping down the bowl as necessary with a rubber spatula. To make it extra fluffy, add confectioners’ sugar and beat for 1 minute.
Ingredients
- Two and a half cups of all-purpose flour (about 12 1/2 ounces) should be left unbleached.
- 1 & 1/4 teaspoon of baking powder
- Baking soda, one teaspoon
- The equivalent of one and a quarter teaspoons of ground cinnamon
- Nutmeg, ground, 1/2 teaspoon
- 1/4 of a teaspoon of ground cinnamon
- A pinch of salt for the table
- 1 pound of carrots (about 6 or 7 large ones), peeled
- 10 1/2 ounces (1 1/2 cups) of granulated sugar
- Three and a half ounces (12 cup) of packed light brown sugar
- About 4 regular-sized eggs
- 1 1/2 quarts of canola oil or vegetable oil
- In order to ice a 9-inch layered cake, I double the frosting recipe below.
- Cream cheese, 8 ounces; softened to room temperature
- Five Tablespoons of Room Temperature Butter
- Sour cream, either reduced-fat or full-fat (1 tablespoon)
- 12 tsp. of pure vanilla extract
- 1/4 cup of vanilla extract
Instructions
Turn the oven temperature up to 350 degrees F. Make sure the rack is in the center of the oven. Prepare a 9-by-13-inch pan or two 9-inch round pans by greasing and flouring them.
To make the batter, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large basin and whisk until smooth. Shred carrots (you should have around 3 cups) in a food processor with a big or fine shredding disk, then set aside. If you don't have a food processor, a box grater will do the trick.
For about 45 seconds on medium speed, whisk together the granulated and brown sugars and the eggs in the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl using hand-held mixer). Turn the mixer's speed down to medium and add the oil in a slow, steady stream, being careful not to splash it as you pour it against the bowl's inside (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). The mixture should be pale in color and thoroughly emulsified after a further minute of mixing at high speed. Stop the mixer and use a wooden spoon to thoroughly combine the carrots and dry ingredients, making sure there are no flour streaks behind.
Spread evenly in the prepared pan(s) and bake for 32 minutes for 9-inch round pans or 40 minutes for a 9x13-inch pan, until a toothpick or skewer inserted in the center comes out clean. Allow cakes to cool in their pans for 10 minutes before inverting them onto a cooling rack to cool entirely (the 9x13-inch cake can be cooled in its pan for the entire cooling process if you don't intend to invert and ice all the edges). When the cakes have cooled, wrap them in plastic and store them in a ziploc bag in the freezer for up to two months. Get it to room temperature before you frost it.
When the cake has cooled, combine the cream cheese, butter, sour cream, and vanilla in the bowl of a standing mixer fitted with the whisk attachment (or a large bowl using a handheld mixer) and beat on medium-high speed until smooth and well combined, about 30 seconds, scraping down the bowl as necessary with a rubber spatula. To make it extra fluffy, add confectioners' sugar and beat for 1 minute.