People either love or hate this cake. For people that hate this cake, they mainly do so because they cannot imagine eating a vegetable for dessert. Me, on the other hand, grew up eating carrots as a dessert item, so I was excited to discover and of course, eat the carrot cake. I was greatly excited to make this cake for some reason, I have never been happier making a dessert. Anyhow, the cake turned out great. I liked it and the people that tried it liked it.
Recipe Source - California School of Culinary Arts (CSCA)
Bread Flour 9 oz
Baking Powder 1/4 tsp
Baking Soda 3/4 tsp
Cinnamon, Ground 1 and 1/2 tbsp
Nutmeg, grated fresh to taste
Ground Ginger to taste
Salt, Kosher 1/2 tsp
Sugar, granulated 14 oz
Oil, vegetable 6 oz
eggs, whole 4 each
carrots, peeled and grated 1 lb
walnut pieces (toasted) 2.5 oz
Prepare a 10'' cake pan. Spray the bottom, line with parchment and spray lightly on top.
Using a paddle attachment in an electric mixer bowl whip together sugar + oil + eggs. Next dry ingredients - sift flour + baking powder + baking soda + cinnamon + nutmeg + ginger + salt on a parchment paper. After the eggs mixture is emulsified add flour to the mixture all at once and mix till only 'til everything is blended. Take the mixture off the stand and add carrots and walnut pieces. Once everything is well mixed, add the batter to the cake pan. and bake at 325 F in the oven until the center comes out clean when skewer tested. It takes approximately 1.5 hrs to bake it.
For Cream Cheese Icing
Recipe Source - CSCA
Butter, unsalted, softened 16 oz
Sugar, powdered 16 0z
Cream Cheese, softened 1lb 8 oz
Vanilla extract 1 tbsp
In an electric stand mixture cream together butter and sugar. Add cream cheese and mix well. Add the vanilla extract. Be careful to not cream too much. The icing should be smooth and still be pliable as oppose to melty and runny.