This recipe is from Dorie Greenspan " Baking From My Home To You " and this is the second time I baked this. The first time I baked this , I took it from someone's blog , that was before I bought her book , and it turned out great. This is my second time baking it with the book on hand it turned out great too. Many readers have emailed me and asked me for the recipe and now I can share it with you this , one of Dorie's great creation. This is a wonderful moist carrot cake . I tweaked it a bit to my taste , lesser sugar and instead of using full corn oil, I half it with corn oil and melted butter for a softer texture.
A beautiful dessert for the Piggies. Who doesn't , with the rich cream cheese topping ! :) A good treat for Josh and Jo and I baked this on the night before the Chinese New Year's Eve ! I find that using corn oil and melted butter together gives the cake a soft texture even though it has been in the fridge for a day. I don't have to thaw the cake before serving. Wonderful carrot cake ! We welcome the Rabbit year with this delectable Dorie Greenspan's Bill's Big Carrot Cake !
Joanna did the frosting for me and for a first timer she did quite well :p This is one beautiful way to frost a carrot cake. Just use the basket design piping nozzle and piped diagonally to get this even and neat frosting . Easy and fast job too and you can cover any defects on the cake with this beautiful frosting :))
This last piece is reserved for all my readers who come here to drool :p Virtual feasting for the time being till you want to bake this yourself. Enjoy and have a wonderful weekend and for those celebrating the Chinese New Year continue to have fun with your family :)
Bill's Big Carrot Cake
Baking: From My Home to Yours by Dorie Greenspan
Yields 10 servings
For the cake:
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon salt
3 cups grated carrots (about 9 carrots, you can grate them in food processor fitted w/ a shredding a blade or use a box grater)
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened) * I omitted this
1/2 cup moist, plump raisins (dark or golden) or dried cranberries
2 cups sugar
1 cup canola oil *or 1/2 cup corn oil and 1/2 cup melted butter *
4 large eggs
For the frosting:
8 ounces cream cheese, room temperature *low-fat works well*
1 stick ( 8 tablespoons) unsalted butter, at room temperature
1 pound or 3 and 3/4 cups confectioners' sugar, sifted
1 tablespoon fresh lemon juice or 1/2 teaspoon pure lemon extract
1/2 cup shredded coconut (optional)
Finely chopped toasted nuts and/or toasted shredded coconut (optional)
Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter three 9-x-2-inch round cake pans, flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another.
To make the cake:
Whisk the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.
Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.
The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.
To make the frosting:
Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
If you'd like coconut in the filling, scoop about half of the frosting and stir the coconut into this position.
To assemble the cake:
Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or generously cover with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake stop side down, and frost with the remainder of the coconut frosting or plain frosting. Top with the last layer, right side up, and frost the top- and the sides- of the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now while the frosting is soft.
Refrigerate the cake for 30 minutes, just to set the frosting before serving.
I am submitting this for Sweets For A Saturday #3
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I'll be putting a photo of this carrot cake on printed
postcards and put the recipe on the back side and share with friends.