Thursday, March 8, 2012

Billy's Big Carrot Cake

The BF has a 50K race this Saturday and we are invited to a carb-loading dinner. I asked the BF what desert I should make and he suggested carrot cake! His suggestion reminded me of the carrot cake recipe in Dorie Greenspan's "Baking: From my home to yours"

This is really an easy cake. I omitted the coconut and raisins. Carrot cake, to me, is carrot and walnut !!!!

Instead of baking the cake over 3 pans. I used a 10" spring foam pan. This is a hugh cake !

It was finger biting making this cake. I poured 1/2 cup of the oil over the dry ingredients by mistake. Luckily, the cake came out well.

For the cake:
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon salt
3 cups grated carrots (about 9 carrots)
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened)*
1/2 cup raisins
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 3/4 cups confectioners' sugar, sifted
1 tablespoon fresh lemon juice
1/2 cup shredded coconut

1. Position the racks to divide the oven into thirds and preheat the oven to 325F. 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.

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

3. Working with a stand mixer fitted with a paddle attachment, 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.

4. 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.

To make the frosting:
Working with a stand mixer fitted with a paddle attachment, 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.

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