Carrot Cake Supreme, A Recipe
So here we are, finally at my first recipe! I will do my best to provide all my readers with a variety of foods. I, myself, follow no particular diet, but have also experimented with most of them and feel confident that we can find a balance and a little “bite” for everyone who wants to join in on my kitchen chronicles.
For most of the recipes I’ll be sharing with you, I will stick to savory creations…BUT, ‘tis the holiday season and a little cake never hurt nobody. I know carrot cake may seem like a strange choice and truthfully it was never one I had made until a year ago, when my boyfriend requested carrot cake for his birthday. I thought it such strange choice for a celebratory dessert but did my best to search Manhattan high and low until I found what turned out to be a quite an impressive cake. Since that particular event I have been subjected to this flavor of pastry all year and my skeptical disposition has begrudgingly melted into love. If you haven’t gotten into the carrot cake cult, I suggest trying this one and getting. into. it! I have tried a few different recipes over the last few months and combined what I thought created the most flavorful, light, yet filling, cake that kept its moisture and was always a hit with everyone. Don’t worry—its incredibly easy!
As I am all over the place in the kitchen myself, I’m a true believer of putting an extra pinch more of whatever flavor is calling your name and am warning you now that this guerrilla culinary tactic will be used a lot in my journaled kitchen endeavors. In the spirit of the holidays, however, let’s highlight that self indulgent measurement as the more the merrier.
The following is a step by step to the recipe. Please read all “Recipe Notes” to follow the initial instructions and enjoy!
Overall Time: 1 - 1.5 hours (let your cake cool in the freezer or fridge to reduce the overall time and make icing it easier)
For the Cake:
• generous amount of non-stick spray (coconut oil is my favorite)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup or vegetable oil
• 4 large eggs room temperature
• 1 and 1/2 cups light brown sugar
• 1/2 cup granulated sugar
• 3/4 cup applesauce
• 1 teaspoon vanilla bean paste OR vanilla extract
• 3 cups grated carrots, lightly packed3/4 cup of a combination of golden raisins, regular raisins and chopped pecans (the more the merrier)
For the cream cheese frosting:
• 1 1/2 (8-ounce) package brick style cream cheese, softened and at room temperature
• 1/2 cup unsalted butter, softened and at room temperature
• 2 cups powdered sugar
• 2 teaspoon vanilla bean paste OR vanilla extract
Two 9-inch round baking pans
Coconut Oil Non-Stick Spray
Making the Cake:
1. Preheat oven to 350°F. Spray two 9-inch round cake pans well with non stick cooking spray (preferably coconut oil). Set aside.
2. In a small to medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
3. In a separate large mixing bowl, combine together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Then add the grated carrots into the wet ingredients and mix until well combined. Finally, the raisins and chopped pecans, mixing thoroughly.
4. Pour the dry ingredients into the wet ingredients and mix with a mixer on slow speed or whisk until combined.
5. Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 20-25 minutes or until the tops of the cakes are set and a knife inserted into the center of each one comes out clean.
6. Remove from the oven, and let cool. Setting them aside to cool while you make your frosting.
Making the Cream Cheese Frosting:
1. Using an electric mixer, beat the cream cheese until silky. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla bean paste and continue mixing until fully combined and smooth.
Building the Damn Thing:
1. I really like to put frosting on my cake when it is cold and firm, so I like to cheat and put the cooled cakes in the freezer for about ten minutes. This is actually the perfect time to make the cream cheese frosting and clean up your kitchen so that all you have left to do is worry about constructing the cake.
2. I know people always say to level the tops of the cakes, but I find that with enough non-stick spray (coconut oil being so perfect as it leaves the best, sweet taste), one can actually flip the cake easily onto a plate or serving dish and frost and layer it there.
3. Cover the first layer in frosting, making sure to evenly distribute it and get all the sides. Also definitely beware of overdoing it. This cake is light and the frosting is strong, speaking for itself. Plus, I measured you out just the perfect amount.
4. Stack your second layer atop the first and cover the whole thing. Decorate it with raisins and pecans, if you want to, or leave it plain and minimal—a look I always find so charming in the world of pastries. You can serve it right away or over a few days as it remains wonderfully flavorful and the applesauce holds it all together gracefully.
Hope You Enjoy!