CARROT CAKE
I like to measure out the dry ingredients (flour and spices + sugars) the day before and gather all the pans, etc. Consider making the frosting the day before as that will streamline the following day. You can run the Cuisinart through the dishwasher. In the morning leave the 4 large eggs out to come to room temp.
Or if you want to make it in one day - start with the dry ingredients
Sift together:
1 2/3 cup AP flour
1 Tablespoon unsweetened cocoa
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon baking soda
1 teaspoon salt
If you don't like to chop nuts, use the chopping blade on 1 1/2 c walnuts (6 oz.) I like them chopped fairly fine. Set aside.
Grate 1 pound of peeled carrots - using the shredding disc. There should be 4 cups. Set aside.
You don’t have to wash the bowl before mixing the wet ingredients.
In the bowl of the Cuisinart - with the regular blade - put
1 cup white sugar
1 cup brown sugar
4 large eggs at room temp
1 1/4 cup vegetable oil
1 teaspoon vanilla
Blend for 10 seconds
Add the dry ingredients and pulse til combined - 6-8 pulses
Pour the batter into a large bowl with the carrots and walnuts.
Fold in without over-mixing.
Add 1 cup raisins (plumped golden) if you like raisins.
Pour into pans that are greased and floured and have a round of parchment or waxed paper in the bottom.
2 - 9-inch pans
- or -
a 9x12 rectangular pan works. It will be a little taller and will take a little longer to bake.
Bake 350° 35-40 minutes - cool in the pan.
This cake tastes better on the following day.
FROSTING
Use metal chopping blade
1 1/2 pounds cream cheese - cut into 24 pieces
1 1/2 sticks butter (3/4 cup) cut into 12 pieces
Blend for 1 minute - or until smooth
Add
3 cups powdered sugar
1 1/2 tsp vanilla
Optional - 1/2 tsp almond extract (or 1/4 tsp)
Blend for another 20 seconds
Once the frosting is chilled and set
and the cake has cooled
assemble and frost.
