Carrot Cake with Tangy Cream Cheese Frosting

[kaci]

Carrot Cake with Tangy Cream Cheese Frosting


The carrots for this cake can be grated quickly if your food processor has a fine shredding or grating disk. Otherwise, use the fine holes on a box grater. Serve the cake the same day you make it. (Donna?s Note: Don?t worry about the texture ? even with 7 cups of carrots. This recipe yields a texture that is moist and cakey. But remember, use the fine shredding disk. Delicious the day it?s made, but it is still as good several days later?)

Carrot Cake
2 2/3 cups all-purpose flour, plus extra for dusting pans
4 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2-3 lbs carrots, grated fine (7 cups)
1 cup plus 2/3 cup granulated sugar
1/2 pound (2 sticks) unsalted butter
1 cup light brown sugar
5 eggs
1 1/2 teaspoons vanilla extract

Tangy Cream Cheese Frosting
1 lb cream cheese, softened (two 8 oz. packages)
10 tablespoons unsalted butter, softened
2 1/2 cups confectioners? sugar
2 1/2 tablespoons sour cream

1. For the cake: Toss grated carrots with 1 cup granulated sugar in colander set over a large bowl; drain until one cup liquid has collected, 20 to 30 minutes.

2. Adjust the oven rack to center position and heat oven to 350 degrees. Generously grease and flour bottom and sides of two 9 inch by 1 1/2 inch or 9-inch by 2 inch round cake pans. Invert pans and rap sharply to remove excess flour.

3. Whisk flour and next 4 ingredients (flour through salt) in large bowl; set aside.

4. Meanwhile, melt butter in large skillet over medium-low heat, stirring frequently; cook until golden brown, 8-10 minutes. Transfer to large bowl; cool for 10 minutes, then whisk in remaining granulated sugar and brown sugar. Add eggs one at a time, whisking thoroughly before adding the next; add vanilla. Add Flour mixture, stirring until almost combined, then mix in carrots.

5. Divide batter evenly between pans; smooth surfaces with spatula. Bake until cake feels firm in center when pressed lightly and toothpick inserted into cake center comes out perfectly clean, 40 to 50 minutes. Transfer pans to wire rack; cool for 10 minutes. Run knife around the perimeter of each pan, invert cakes onto racks. Reinvert onto additional racks; cool completely before frosting.

For the Frosting. Beat cream cheese and butter in medium bowl with hand-held mixer on low speed until homogenous, 3 to 4 minutes. Add confections? sugar and sour cream; beat until well blended, 1 to 2 minutes longer.

To assemble the cake, place a dab of icing on the cake plate to secure the cake. Place the first layer bottom side up; frost top. Place second layer, bottom side up on top of the first layer. Frost sides, then top.

Variation: Carrot cake with Raisins and Walnuts. Toast 3/4 cup chopped walnuts in medium skillet set over medium heat, shaking pan occasionally to move nuts, until fragrant, 5 to 7 minutes. Follow Master Recipe, adding 3/4 cups raisins and toasted walnuts along with carrots.

How to Bake a Carrot Cake, Cooks Illustrated