Carrot Cake

I must confess: I absolutely hate carrots. However, I ADORE carrot cake. When the Cake Baking Bucket List brought up carrot cake, I knew I had to make this recipe from Bon Appetit that has been floating around my kitchen cabinets for years waiting for me to attempt it. The link to the recipe is here: BA’s Best Carrot Cake

 

I have copied and pasted the recipe below just in case it ever disappears from their website, but I definitely do not own this recipe nor am I genius enough to think it up!

 

INGREDIENTS

Cake

  • Nonstick vegetable oil spray
  • ½ cup golden raisins (optional)
  • 3 tablespoons dark rum (optional)
  • 1 cup chopped walnuts
  • 1 pound carrots, peeled, coarsely grated
  • 1 cup buttermilk, room temperature
  • 2½ cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon freshly grated nutmeg
  • 2 teaspoons baking powder
  • 1½ teaspoons kosher salt
  • ¾ teaspoon baking soda
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • ¾ cup (packed) dark brown sugar
  • 2 teaspoons vanilla extract
  • ¾ cup vegetable oil

Frosting and Assembly

  • 12 ounces cream cheese, room temperature
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • Generous pinch of kosher salt
  • 4 cups powdered sugar

RECIPE PREPARATION

Cake

  • Preheat oven to 350°. Lightly coat two 9″-diameter cake pans with nonstick spray. Line bottoms with parchment paper rounds; lightly coat rounds with nonstick spray. If using raisins and rum, heat together in a small saucepan over low just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15–20 minutes.

  • Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes; let cool. Combine carrots and buttermilk in a medium bowl.

  • Whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda in a large bowl. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla extract until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth. Fold in raisins, if using, and walnuts with a rubber spatula. Scrape batter into prepared pans.

  • Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35–45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.

Frosting and Assembly

  • Using an electric mixer on high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla extract and salt. Reduce speed to low and gradually mix in powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.

  • Place 1 cake, domed side down, on a platter. Spread ¾ cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 1¼ cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides, swirling decoratively. Top with Candied Carrot Coins, if desired.

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