Lou Decruss wrote:
> I've been asked to make a carrot cake for Louise to take to work. I've
> never made one and If I googled I wouldn't have a clue what's good or
> bad. Anyone have a tried and true one they'd be kind enough to share?
>
> TIA
>
> Lou
hey lou,
try this one. i've made it several times and it is a real winner.
imho it's the addition of the whole milk yogurt that makes all of the
difference in the texture of the cake, so it's not overly sweet.
harriet & critters in azusa
Carrot Cake
Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Carrots: A Taproot Orange
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for
pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the
bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the
bowl of a food processor and process for 5 seconds. Add this mixture
to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar,
eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour
this mixture into the carrot mixture and stir until just combined.
Pour into the prepared cake pan and bake on the middle rack of the
oven for 45 minutes. Reduce the heat to 325 degrees F and bake for
another 20 minutes or until the cake reaches 205 to 210 degrees F in
the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the
pan. After 15 minutes, turn the cake out onto a rack and allow cake to
cool completely. Frost with cream cheese frosting after cake has
cooled completely.
Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream
cheese and butter on medium just until blended. Add the vanilla and
beat until combined. With the speed on low, add the powdered sugar in
4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before
using.
Yield: approximately 2 cups
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