8 January 2020
Recipe from The Perfect Cake, America's Test Kitchen, 2018, p. 110.
America's Test Kitchen has several recipes for carrot layer cake, one of which made their list of the 20 most popular recipes in the first 20 years of the TV show. I may try these some day, but for my first carrot cake I made a simple sheet cake. This recipe is available online with the same ingredients, but unlike the recipe in the recent cookbook that I used, where the ingredients are mixed by hand, the online recipe uses either a food processor or mixer. I can't recall ever having homemade carrot cake so I was looking forward to this one.
One pound of peeled carrots was grated using the food processor, which made a quick job of it. The dry ingredients—AP flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves—were whisked together in a bowl. In a separate large bowl, eggs, granulated sugar, and light brown sugar were whisked together. While continuing to whisk, vegetable oil was slowly added to the mixture until it was combined and emulsified. The flour mixture was whisked into the liquid mixture, then the grated carrots were stirred in. The batter was poured into a greased and floured 13x9-inch baking pan and baked at 350°. After cooling it was finished with the traditional cream cheese frosting. From start to the end of baking the cake took about 70 minutes to prepare. Making and applying the frosting took an additional 20 minutes once the cake had cooled.
This is a good cake and worth making again. It is nice and moist with a good amount of spice, not so much to be overwhelming but still up front in flavor. At first I didn't like the cream cheese frosting but the more I have it the more I like it. The cake is easy to make with the most difficult task being whisking in the oil.
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