Rose's Baking Basics

Carrot Cake

Serves 16 to 20

Oven Temperature: 350°F/175°C

Baking Time: 45 to 55 minutes

Baking Equipment: Two 9 by 2 inch round or 8 by 2 inch square pans, encircled with cake strips (see Baking Equipment), bottoms coated with shortening, topped with parchment cut to fit, then coated with baking spray with flour

One of the most beloved American layer cakes, this cake uses oil instead of butter, which means it maintains its excellent texture even when chilled. This makes it possible to pair the layers with a cream cheese based frosting, which requires refrigeration.

Makes 1580 grams batter

4 large eggs	200 grams	¾ cup plus 2 teaspoons (187 ml)
carrots (568 grams/1¼ pounds)	454 grams, coarsely shredded	3 cups coarsely shredded, firmly packed
unbleached all-purpose flour	300 grams	2½ cups (lightly spooned into the cup and leveled off)
baking powder	6.7 grams	1½ teaspoons
baking soda	5.5 grams	1 teaspoon
fine sea salt	6 grams	1 teaspoon
unsweetened cocoa powder, preferably alkalized	5 grams	1 tablespoon
ground cinnamon	4.4 grams	2 teaspoons
granulated sugar	300 grams	1½ cups
light brown sugar, preferably light Muscovado	100 grams	½ cup minus ½ tablespoon, firmly packed
canola or safflower oil	269 grams	1¼ cups (296 ml)
pure vanilla extract	.	2 teaspoons (10 ml)

Preheat the Oven

▪ Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC.

Mise en Place

▪ Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC).

▪ Shred the carrots.

▪ In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cocoa, and cinnamon.

Make the Batter

1. Into the bowl of a stand mixer, weigh or measure the eggs. Add the granulated and brown sugars, oil, and vanilla. Attach the flat beater and beat on low speed for 1 minute, until blended.

2. Add the flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl.

3. Add the carrots and beat for another 12 seconds.

4. Scrape the batter into the prepared pans (790 grams each) and smooth the surfaces.

Bake the Cakes

5. Bake for 45 to 55 minutes, or until a wire cake tester inserted near the centers comes out clean and the cakes spring back when pressed lightly in the centers. The cakes should just start to shrink from the sides of the pans.

Cool and Unmold the Cakes

6. Let the cakes cool in the pans on wire racks for 10 minutes. Run a small metal spatula between the sides of the pans and the cakes, pressing firmly against the pan, and invert the cakes onto wire racks that have been lightly coated with nonstick cooking spray. Peel off the parchment and reinvert onto wire racks. Cool completely.

Compose the Cake

7. Make one recipe of White Chocolate Cream Cheese Frosting or Peanut Butter Cream Cheese Frosting. Fill and frost the cake following the instructions.

Store unfrosted, Airtight: room temperature, 3 days; refrigerated, 1 week; frozen, 3 months.

Frosted, Airtight: room temperature, 1 day; refrigerated, 1 week; frozen, 3 months.

Make This Recipe Your Own

If you enjoy raisins in a carrot cake, you can add 142 grams/1 cup golden or dark raisins. (Alternatively, you can add 100 grams/1 cup coarsely chopped, lightly toasted walnuts.) To keep them from settling at the bottom, add half of them together with the carrots and scatter the remaining raisins or nuts evenly on top of the batter in each pan. Use the back of a fork to push them gently into the batter.

For a single layer, divide the recipe in half.

Making Carrot Cake