Thursday, April 04, 2013

Carrot Cake

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After middle school one day, I sat in our family room eating a snack while fixated on the television. A Carrot Cake was to be made and I had never seen the process. Sure, I've eaten veggie sweet breads and savory pies, but carrots? I've had it before too, but making it was a different story. For the 10-minute segment I saw carrots being peeled and folded into a batter, frosting being made and set aside and a finished cake "magically" being pulled out from beneath the studio kitchen's faux kitchen counter. I needed to make this, I thought. Years later, Carrot Cake has become a fond memory of youth and after a recent visit to Tartine, another sweet treat I wanted to share!

Ingredients
Servings: 16
Prep Time: ~1hr 15min

Cake
1 Cup Vegetable Oil
4 Eggs
16oz Carrots, peeled, approx. 8-9
2 Teaspoons Cinnamon
1 Teaspoon All-spice
1 ½ Cup Sugar
2 Cups Flour, All-Purpose
2 Teaspoon Baking Powder
2 Teaspoons Baking Soda
1 Teaspoon Salt
1 Cup Raisins
1/2 Cup Hazelnuts

Cream Cheese Frosting
1 8oz package Cream Cheese, room temperature
4 Tablespoons Butter, unsalted, softened
2 Teaspoons Vegetable Oil
2 Cups Powdered Sugar

Preheat oven to 350 degrees.



Cake: Peel carrots and set aside. Combine oil, eggs, cinnamon, all-spice and sugar. Mix in carrots.  In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt.  Fold in the sweetened carrot mixture until well-mixed.  Stir in the remaining ingredients (raisins and hazelnuts) to flour mixture.  Divide into two greased 9" cake pans and bake at 350 degrees, for 30-35 minutes until inserted knife comes out clean.

Frosting: Cream the cream cheese, butter, oil and sugar together until smooth. Set in fridge to thicken.  Using a serrated knife, cut the tops off of both cake layers. Frost only when the cake is cooled. Refrigerate to harden, decorate as desired.



Easy enough, eh? Enjoy!!

Nutrition Info (1 Slice): Coming Soon!!
Calories 468, Total Fat: 25.7g, Sat. Fat: 6.2g, Cholesterol: 76.5mg, Sodium: 449.5mg, Carb: 56g, Fiber: 2.5g, Sugars: 42.2g, Protein: 5.4g 

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