Wednesday, May 28, 2014

Bonus Treats: Classic Carrot Cake with Cream Cheese Frosting {Flour}

My friend Deb, from work, was lamenting the fact that she couldn't get a birthday carrot cake anywhere in town. Her son is turning 18 this weekend, and that was his choice of cake. Anyway, I offered to make her one and gave cupcake samples this evening.

For this recipe, I turned to my trusted--and treasured!--Flour cookbook by Joanne Chang. Absolutely everything I've made from her book is outstandingly good.

And, this recipe didn't disappoint. I'm not a fan of cooked carrots. And, I cannot stand cooked fruits etc. in my baked goods. BUT, no matter how much you dislike something, if you make it to serve others, you need and must try the dish before allowing others to eat your cooking/baking.

And, they are delicious. Seriously. If there's ever going to be a recipe to win me over to eating carrots in my cake...this one is it. I'll post a picture of the cake on Friday!

Classic Carrot Cake with Cream Cheese Frosting
Flour, Joanne Chang

[I made the frosting first, as it has to be refrigerated for at least 2 hours.]

2 eggs
1 cup light brown sugar, packed
3/4 cup oil
3 tblsps buttermilk
1/2 tsp vanilla extract
1 cup + 2 tblsps flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp cinnamon
1/4 tsp ground ginger
2 cups tightly packed shredded carrots
1/2 cup raisins
1/2 cup walnuts, toasted and chopped

Cream Cheese Frosting

12 oz cream cheese, room temperature {leave out for 4 hours prior to using}
1/2 cup unsalted butter, at room temperature
1 + 2/3 cup icing sugar

1. Pre-heat oven to 350. Butter and flour an 8-in cake pan or line a standard 12-cup muffin tin with paper liners.

2. Using a stand mixer fitted with the whip attachment [or a handheld mixer], beat together the eggs adn brown sugar on medium-high speed for 3-4 minutes, or until the mixture is light and thick. [This step will take 8-10 minutes if using a handheld mixer.] In a small bowl or pitcher, whisk together the oil, buttermilk, and vanilla. On low speed, slowly pour the oil mixture into the egg-sugar mixture. This should take about 30 seconds.

3. In a small bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger. Using a rubber spatula, fold the flour mixture into the egg-sugar mixture. When most of the flour has been incorporated, add the carrots, raisins, and walnuts and continue to fold until the batter is homogeneous. Pour the batter into the prepared cake pan, or divide evenly among the prepared muffin cups.

4. Bake the cake for about 1 hour, or the cupcakes for 20 minutes. As always, keep an eye on your baking and when the tops are golden brown and a toothpick inserted comes out clean, remove from the oven. Let cool completely on a wire rack.

5. To make the frosting: Put the cream cheese in the stand mixer fitted with the paddle attachment, and bet on medium speed for about 1 minute, or until smooth. Add the butter and continue to beat for another 1 minute. Scrape the sides and bottom of the bowl and add the icing sugar. Beat for 1 more minute, or until well mixed. You should have about 3+1/2 cups. Cover and refrigerate for 2-3 hours before using to allow it to firm up enough to pipe and spread.

6. Frost your cake/cupcakes and decorate as you wish.


Here's the cake. Gotta say, I need more cakes to practice on!

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