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Carrot cake (beta)

Carrot cake (beta)

Adapted from NYT recipe.

  • 8--10 slices
  • 30 minutes
  • 40 minutes

Ingredients

Carrot cake

  • 3 cups (290 g) grated carrots
  • 1 cup (90 g) coarsely chopped walnuts
  • 1 cup (75 g) shredded coconut, sweetened or unsweetened
  • 1/3 cup (75 g) dark or golden raisins
  • 2 cups (240 g) all-purpose flour
  • 2 tsp (8 g) baking powder
  • 2 tsp (12 g) baking soda
  • 2 tsp (4 g) ground cinnamon
  • 3/4 tsp (2 g) salt
  • 1 1/2 cups (300 g) sugar
  • 1 cup (210 g) canola oil
  • 4 large eggs

Cream cheese icing

  • 8 oz cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 pound powdered sugar
  • 1 tbsp fresh lemon juice

Directions

  1. Preheat oven, with racks in middle, to 325 °F. Prepare three 6 inch pans with grease and a parchment bottom.
  2. In a medium bowl, mix together the grated carrot, chopped nuts, coconut and raisins. In another medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt.
  3. In the bowl of stand mixer with paddle attachment, beat the sugar and oil together until smooth. Add the eggs and beat until smooth. Reduce speed to low, and gently stir in the flour mixture (do not over mix). Gently mix in the carrot mixture.
  4. Divide the batter into the pans (test recipe: makes too much batter, fill only halfway). Slide pans into the oven and bake for 40 to 50 minutes (test recipe, likely less?). Rotate the pans top to bottom and front to back. Transfer the pans to cooling racks for 5 minutes, then turn out onto racks to cool to room temperature.
  5. Prepare the frosting by beating the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and beat until the frosting is velvety smooth. Beat in the lemon juice.
  6. Frost the cake, including a crumb coat. Then place the cake into the fridge for the icing for ~15 minutes, just to set.

Notes

  • RECIPE IS IN DEVELOPMENT: Makes way more batter than needed. Make cupcakes :)**
  • After baking, cakes can be wrapped airtight and kept at room temperature overnight, or frozen for up to 2 months.