PHOENIX FARMS / AUSTIN
I am not a big fan of sticky or cloying cakes, but I always love both beet-driven red velvet cake and this carrot cake, for their moist but firm texture and their haunting vegetal sweetness, which reminds me more of great wine than crazy desserts. The mayonnaise in the cake makes it especially moist, and I really like the molasses in the frosting—it seems odd but is crazy good.
MAKES ONE 9-BY-13-INCH RECTANGULAR OR 8-INCH ROUND CAKE
FOR THE CAKE
Butter and flour, for the pan
4 large eggs
1 cup Hellman’s olive oil mayonnaise
1 cup granulated sugar
1 cup light brown sugar, packed
1 tablespoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon kosher salt
¼ cup grated fresh peeled ginger
2 teaspoons ground cinnamon
2½ cups grated carrots (from about 1 pound whole carrots)
¾ cup roughly chopped hazelnuts
FOR THE FROSTING
8 tablespoons (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
3 cups confectioners’ sugar
¼ cup molasses
MAKE THE CAKE
Preheat the oven to 350°F. Grease and flour a 9-by-13-inch pan or an 8-inch springform pan.
In a large bowl, beat together the eggs, mayonnaise, granulated sugar, brown sugar, and vanilla. Mix in the flour, baking soda, baking powder, salt, ginger, and cinnamon. Stir in the carrots. Fold in the hazelnuts and pour the batter into the prepared pan.
Bake for 40 to 50 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
MAKE THE FROSTING
In a medium bowl, combine the butter, cream cheese, confectioners’ sugar, and molasses. Beat until the mixture is smooth and creamy, then slather it on the cooled cake.