Carrot cake: Unadorned is best way to enjoy spring fav
I have an aunt who is famous in the family for her carrot cake. This is partly due to the fact that she doesn't make it for just any old dinner or family gathering. It just magically shows up exactly when you need it. And with its tender cinnamon-scented crumb and thick layer of cream cheese frosting, yes, you definitely need it.
Far from guarding her secret, my aunt happily shared the recipe with me a while back when I asked for it. She admitted that she originally copied the recipe from a cookbook, though she had forgotten exactly which one. But she then went on to describe so many tweaks, adjustments and variations that I'm convinced this is now solely her own.
In turn, I have made my own tweaks and adjustments. My aunt prefers a layered round cake; I like a sheet cake.
My aunt adds nuts and raisins; I'll make mine with the carrots alone. My aunt uses a cooked frosting of cream, sugar and cream cheese; I keep it simple with a basic cream cheese frosting.
But the base recipe remains my aunt's, and it surpasses all other carrot cakes I've ever had the pleasure of sampling.
Emma Christensen is recipe editor at TheKitchn.com.
Carrot Sheet Cake with Cream Cheese Frosting
This recipe is adapted from a recipe by my Kitchn colleague Faith Durand.
Oil, or nonstick cooking spray
2 cups (10 ounces) flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs, room temperature
1 teaspoon vanilla
3⁄4 cup canola oil
1 cup granulated sugar
4 cups grated carrots (a little less than 2 pounds of whole carrots)
1 batch Cream Cheese Frosting (see recipe)
For the Cream Cheese Frosting:
1⁄4 cup unsalted butter, room temperature
1 package (8-ounces) cream cheese, at room temperature
1 teaspoon vanilla extract
3 cups confectioner's sugar
Pinch of salt
Heat the oven to 350 degrees. Grease a 9-inch by 13-inch baking dish.
Whisk together the flour, cinnamon, baking powder, baking soda and salt. In a separate bowl, beat the eggs with the vanilla. Set both aside.
In a large bowl, beat together the oil and sugar in a mixer or by hand until they reach a uniform consistency.
With the mixer on low, beat in 1⁄3 of the flour. Next, add 1⁄2 of the eggs. Continue adding the flour and eggs in alternating additions. Stop mixing when the last of the flour is just barely incorporated. Fold the carrots into the batter with a spatula, working slowly and gently until the carrots are distributed and no more dry flour remains.
Pour the batter into the baking dish and tap the dish a few times against the counter to work out the air bubbles. Bake for 45 to 50 minutes, rotating once during baking. The finished cake should be slightly puffed in the middle and browned on the edges. A toothpick inserted in the middle should come out clean.
Let the cake cool completely before frosting, for about one hour, or wait to frost until the next day. Leftover cake can be kept, covered, at room temperature for several days. You can also wrap the unfrosted cake in aluminum foil and freeze it for up to 3 months.
Makes 12 to 15 servings, depending on the size of your pieces.
To prepare the Cream Cheese Frosting: Beat together the butter and cream cheese. Slowly beat in the vanilla, confectioner's sugar and salt. Increase to high speed once the frosting starts to come together into lumps. Beat until creamy, scraping down the sides of the bowl as necessary.
Makes enough to thickly cover a 9- by 13-inch cake.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Couple taken into custody after 8-hour standoff in Hempfield
- Pirates notebook: Locke makes bid for final rotation spot, Tabata cut
- Police end standoff with New Kensington man
- Narduzzi set to begin more critical evaluations during Pitt football spring drills
- Connellsville church collects goods, money for the needy
- Penguins slip past Sharks, 3-2, in shootout
- Tenebrae returns for Connellsville’s St. Rita Roman Catholic Church
- Hays eagle egg watch continues
- Calm dad known for work ethic, culinary skills
- North Buffalo man charged with distributing child porn
- Players, casinos pan IRS idea to track more slot payouts