Carrot Cake
HB-0422 · Hand-built original
Carrots play a starring role in this moist and hearty cake, perfectly spiced with allspice, cinnamon and nutmeg and encased in a creamy and slightly sweet layer of cream cheese frosting. England is the one country where carrot consumption beats out potato consumption. When sugar ran shot during World War II, the English did no surrender their "pudding." They just did what their ancestors did in the Middle Ages: They turned to the carrot. This recipe first appeared in Season
Dessert2 hr 50 minServes 1Vegetarian
Main ingredient: unsalted butter
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Servings:1quantities adjust to match
Ingredients
- Unsalted butter, for greasing the pan
- 2 1/2 cups all-purpose flour, plus extra for the pan
- 3 1/4 cups grated carrots (about 6 medium), not peeled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon kosher salt
- 1 1/3 cups plus 1 tablespoon granulated sugar
- 1/4 cup dark brown sugar
- 3 large eggs, at room temperature
- 3/4 cup plain yogurt
- 3/4 cup vegetable oil
- 8 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar, sifted
Method
- Heat the oven to 350°F. Butter and flour a 9-by-3-inch round cake pan, line the base with parchment, and set aside.
- Whisk the flour, baking powder, baking soda, allspice, cinnamon, nutmeg, and salt together in a medium bowl.
- Pulse the grated carrots in a food processor until finely chopped but not pureed, about 8 to 10 pulses.
- Whisk both sugars, the eggs, and the yogurt together in a large bowl until smooth, then slowly whisk in the oil.
- Fold the flour mixture into the wet mixture just until combined, then fold in the carrots.
- Pour the batter into the pan, smooth the top, and bake for 55 to 65 minutes, until a skewer inserted in the centre comes out clean and the cake springs back when pressed.
- Cool in the pan for 15 minutes, turn out onto a rack, and cool completely, about 1 hour.
- Beat the cream cheese and butter together until smooth, beat in the vanilla, then beat in the confectioners' sugar on low speed until smooth and spreadable.
- Frost the top and sides of the cooled cake, slice, and serve. Refrigerate any leftovers.
Prep: 40 min · Total: 170 min
Nutrition not computed — the source recipe data produced an implausible result and is flagged for review.