I made this carrot cake for Easter but it’s perfect for any spring get-together. This is a really basic recipe – no raisins or other fancy stuff – but it doesn’t need anything extra.
If you’re looking for an impressive, classic carrot cake, this is it!
(from Cooks Illustrated via Beantown Baker)
2 1/2 c. unbleached all-purpose flour (12 1/2 ounces)
1 1/4 t. baking powder
1 t. baking soda
1 1/4 t. ground cinnamon
1/2 t. ground nutmeg
1/8 t. ground cloves
1/2 t. salt
1 lb. medium carrots, peeled
1 1/2 c. granulated sugar (10 1/2 ounces)
1/2 c. packed light brown sugar (3 1/2 ounces)
1 1/2 c. vegetable oil
Adjust oven rack to middle position; heat oven to 350F degrees.
Spray two 9″ round pans with nonstick baking spray with flour.
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.
Shred carrots using large holes of box grater; transfer carrots to bowl and set aside.
In bowl of standing mixer fitted with paddle attachment, beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds.
Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl.
Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer.
Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.
Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, about 40 minutes, rotating pan halfway through baking time.
Cool cake to room temperature in pan on wire rack, about 2 hours.
Cream Cheese Frosting
(from Betty Crocker Cookbook)
Makes 2 1/2 cups
1 pkg. (8 oz.) cream cheese, softened
1/4 c. butter, softened
2 to 3 t. milk
1 t. vanilla
4 c. powdered sugar
Beat together cream cheese, butter, milk and vanilla with an electric mixer until smooth.
Beat in sugar, 1 c. at a time until smooth and spreadable.