SERVES 15
If you like nuts in your cake, stir 1½ cups toasted chopped pecans or walnuts into the batter along with the carrots. Raisins are also a good addition; 1 cup can be added along with the carrots. If you add both nuts and raisins, the cake will need an additional 10 to 12 minutes in the oven. See the sidebar that follows the recipe.
|
2½ |
cups (12½ ounces) all-purpose flour |
|
1¼ |
teaspoons baking powder |
|
1 |
teaspoon baking soda |
|
1¼ |
teaspoons ground cinnamon |
|
½ |
teaspoon ground nutmeg |
|
⅛ |
teaspoon ground cloves |
|
½ |
teaspoon salt |
|
1 |
pound carrots, peeled |
|
1½ |
cups (10½ ounces) granulated sugar |
|
½ |
cup packed (3½ ounces) light brown sugar |
|
4 |
large eggs, room temperature |
|
1½ |
cups vegetable oil |
|
1 |
recipe Cream Cheese Frosting (recipe follows) |
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 13 by 9-inch baking pan, line with parchment paper, grease parchment, and flour pan.
2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in large bowl and set aside.
3A. FOOD PROCESSOR METHOD: Using food processor fitted with large shredding disk, shred carrots (you should have about 3 cups); transfer to bowl. Wipe out workbowl and fit processor with metal blade. Process granulated sugar, brown sugar, and eggs in food processor until frothy and thoroughly combined, about 20 seconds. With processor running, add oil in steady stream and process until mixture is light in color and well emulsified, about 20 seconds. Transfer mixture to medium bowl and stir in carrots and flour mixture until incorporated and no streaks of flour remain.
3B. STAND MIXER METHOD: Shred carrots on large holes of box grater (you should have about 3 cups); transfer carrots to bowl and set aside. Using stand mixer fitted with paddle, beat granulated sugar, brown sugar, and eggs on medium-high speed until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.
4. Scrape batter into prepared pan, smooth top with rubber spatula, and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking. Let cake cool completely in pan on wire rack, about 2 hours.
5. Run thin knife around edge of cake to loosen from pan. Invert cake onto wire rack, discard parchment, then turn cake right side up onto serving platter. Spread frosting evenly over cake and serve. (Cake can be refrigerated for up to 3 days.)