Carrot Cake

I made this cake a few weeks ago for Superbowl, I let the boys choose the dessert and they asked for carrot cake. Well I didn't have a homemade version that I just loved so I went searching. Then I came across this recipe from Alton Brown and had to try it. I made a few modifications due to the fact that I don't own a 9" cake pan with 3" sides. Plus I wanted a layer cake, so I split the cake into two 8" pans that had 2" sides and it worked perfectly. I adjusted the baking time a bit and it turned out perfect. It was so good that Hubby asked for this cake for his birthday. He is picky so I knew I had a winner when he asked me to make it again. This is a great cake for those who don't like raisins, nuts and pineapple in there carrot cake. For the second time making it I did adjust the spices a bit, and it was even better.

Next time you are in the mood for a rich decadent dessert give this one a try, it will not disappoint. The cake itself is not overly sweet so you can adjust the sweetness to your liking with the frosting.

I also have the ingredients listed by weight as it is more accurate.

Carrot Cake

2 1/2 cups or 12 ounces flour

6-8 medium or 12 ounces grated carrots-medium grate

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon allspice

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 1/3 cups or 10 ounces sugar

1/4 cup packed or 2 ounces dark brown sugar

3 eggs

3/4 cup or 6 ounces sour cream

3/4 cup or 6 ounces vegetable oil

Preheat oven to 350 degrees, grease and flour two 8” cake pans

Mix flour, baking powder, baking soda, allspice, cinnamon, nutmeg and salt, mix together then toss with carrots in a large bowl. Just make sure the carrots are coated well with the flour mixture.

In your food processor combine sugar, brown sugar, eggs and sour cream. Process until mixed well. Then drizzle in oil as food processor is running until it is well combined. Pour this mixture over the carrots and flour, stir until well combined.

Divide between cake pans and bake for 35 minutes then turn oven down to 325 and bake for another 10 minutes until toothpick comes out clean and the cake starts to pull away from the sides of the pan. Let cool for 10 minutes then remove from pans and place on cooling rack. Cool completely then frost. 

Cream Cheese Frosting

1 stick unsalted butter-room temperature

8 ounces cream cheese-room temperature

2 pound of powdered sugar

1 teaspoon vanilla

2-5 tablespoons milk or cream

In your stand mixer combine butter and cream cheese, beat until combined. Scrape down bowl and add in powdered sugar, vanilla and 1 tablespoon of milk mix on low until combined. Turn to high and add more milk as needed for the correct consistency. If it seems a bit soft refrigerate for 10 minutes before frosting cake.

To make this less sweet, cut back sugar and add less milk or cream. 

Spread on cooled cake. Refrigerate if making in advance to let everything firm up.

Enjoy!!