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Simple Carrot Cake With Cream Cheese Frosting(Cook's Illustrated Recipe

Simple Carrot Cake With Cream Cheese Frosting(Cook's Illustrated Recipe

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Simple Carrot Cake With Cream Cheese Frosting(Cook's Illustrated

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Ingredients:

Serving

2 1/2 cups unbleached all-purpose flour (12 1/2 oz)
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp table salt
1 lb carrot, peeled (medium 6 to 7 carrots about 3 cups)
1 1/2 cups granulated sugar (10 1/2 oz)
1/2 cup light brown sugar , packed (3 1/2 oz)
4 large eggs
1 1/2 cups vegetable oil
cream cheese frosting
8 oz cream cheese , softened but still cool
5 tbsp unsalted butter , softened but still cool
1 tbsp sour cream
1/2 tsp vanilla extract
1 1/4 cups confectioners' sugar (4 1/2 oz)

Directions:

For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan (or 2, 9 round cake pans) with nonstick cooking spray. Line bottom of pan with parchment and spray parchment.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.
3. In food processor fitted with large shredding disk, shred carrots; transfer carrots to bowl and set aside. Wipe out food processor work bowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients 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, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.
4. For the frosting: When cake is cool, process cream cheese, butter, sour cream, and vanilla in clean food processor work-bowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and process until smooth, about 10 seconds.
5. Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	7628.77 Kcal (31940 kJ)
Calories from fat	4378.46 Kcal
		% Daily Value*
Total Fat	486.5g	748%
Cholesterol	1150.33mg	383%
Sodium	3536.37mg	147%
Potassium	1954.02mg	42%
Total Carbs	786.71g	262%
Sugars	531.77g	2127%
Dietary Fiber	13.28g	53%
Protein	72.85g	146%
Vitamin C	3.9mg	7%
Vitamin A	1.3mg	44%
Iron	21.4mg	119%
Calcium	826.9mg	83%

Amount Per 100 g
Calories	434.09 Kcal (1817 kJ)
Calories from fat	249.14 Kcal
		% Daily Value*
Total Fat	27.68g	748%
Cholesterol	65.46mg	383%
Sodium	201.23mg	147%
Potassium	111.19mg	42%
Total Carbs	44.77g	262%
Sugars	30.26g	2127%
Dietary Fiber	0.76g	53%
Protein	4.15g	146%
Vitamin C	0.2mg	7%
Vitamin A	0.1mg	44%
Iron	1.2mg	119%
Calcium	47.1mg	83%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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