Classic Carrot Cake With Vanilla Cream Cheese Frosting |
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Prep Time: 300 Minutes Cook Time: 30 Minutes |
Ready In: 330 Minutes Servings: 4 |
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Very moist and delicious version. Best if made a day or so ahead, gets better and better! From Fine Cooking Magazine. Ingredients:
1 cup canola oil (more for pans) |
2 cups unbleached all-purpose flour (more for pans) |
2 teaspoons ground cinnamon |
1 3/4 teaspoons baking soda |
3/4 teaspoon ground nutmeg |
3/4 teaspoon ground ginger |
3/4 teaspoon salt |
4 large eggs |
2 1/2 cups lightly packed finely grated carrots |
2 cups packed light brown sugar |
3/4 cup chopped walnuts, toasted |
1/2 cup raisins |
1 1/2 teaspoons vanilla |
1 lb cream cheese, softened |
12 ounces unsalted butter, softened |
1 lb powdered sugar |
4 teaspoons vanilla |
3/4 teaspoon salt |
Directions:
1. Position a rack in the center of the oven and preheat to 350 degrees.
2. Lightly oil and flour the sides of two 9 x2 round cake pans, tapping out any excess flour. Linr the bottom of the pans with parchment paper.
3. In a medium bowl, whisk the flour, cinnamon, baking soda, nutmeg, ginger, and salt. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle, mix the oil, eggs, carrots, brown sugar, walnuts, raisins, and vanilla at medium speed until well blended, about 1 minute. Add the dry ingredients and mix on low speed until just blended, about 30 seconds. Divide the batter evenly between the prepared pans.
4. Bake until the tops of the cakes spring back when lightly pressed and a cake tester inserted in the centers comes out clean, 28-30 minutes.
5. Let cool in pans on a rack for 15 minutes. Run a knife around the inside edge of the pans to loosen cakes. Invert them onto the rack remove the pans, anc carefully peel away the parchment paper. Set the cakes aside to cool completely before frosting.
6. In a lage bowl, beat the cream chees and butter with the mixer on medium speed until very smooth and creamy, about 1 minute. Add the powdered sugar, vanilla, and salt and beat on medium-high until belnded and fluffy, about 2 minutes. Cover the frosting and set aside at room temperature until the layers are completely cool.
7. Carefully set one cake upside down on a large, flat serving plate. Using a metal spatula, evenly spread about 1 1/2 cups of the frosting over the top of the cake. Top with the reamiaing cake layer, upside down. Spread a thin layer (about 1/3 cup) of frosting over the entire cake to seal in any crumbs, and fill in any gaps between layers. Refrigerate until the frosting is cold and firm, about 20 minutes. Spread the entire cake with the remaining frosting.
8. Refrigerate cake for at least 4 hours or up to two days before serving. Best serves clightly chilled or at room temperature.
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