Knowing that Easter Weekend is coming up, we wanted to share a recipe fit for a bunny, or simply your friends and family! Carrot Cake is one of those unique cakes, with rich flavors and textures. Our professional pastry students recently created their own carrot cakes in class and we couldn’t help but be inspired. That luxurious cream-cheese frosting meeting the spiced cake intertwined with strips of fresh carrot, nuts, and raisins is a true pleasure to taste. It’s a little bit healthy, right? We hope you enjoy this recipe for your holiday weekend, or anytime for that matter!
Classic Carrot Cake + Cream Cheese Frosting
1 cup packed light brown sugar
¾ cup canola oil
3 tablespoons nonfat buttermilk
½ teaspoon vanilla extract
1 cup plus 2 tablespoons unbleached all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
2 cups tightly packed shredded carrots
½ cup raisins
1/2 cup walnuts, toasted and chopped
Using a stand mixer with the whip attachment beat together the eggs and brown sugar until the mixture is light in color and thick. In a small bowl, whisk together the oil, buttermilk, and vanilla then slowly pour this mixture into the egg and sugar mixture.
In a bowl sift together the dry ingredients and using a rubber spatula, fold the flour mixture into the egg-sugar mixture. When most of the flour has been incorporated, add the carrots, raisins, and walnuts and continue to fold until the batter is combined. Pour this mixture into a prepared cake pan.
Bake the cake for 1 hour and 20 minutes or until golden brown and a toothpick leaves center of cake cleanly. Cool Cake.
Cream Cheese Frosting
16 ounces cream cheese at room temperature
16 unsalted butter at room temperature
3 1/2 c powdered sugar
1 tsp vanilla extracts
Place the cream cheese in a stand mixer and beat on medium speed with the paddle attachment for 1 minute or until smooth. Add the butter and continue beating until smooth. Add the sugar and continue mixing until combined and smooth. Place the frosting in the refrigerator until cake has cooked and cooled.
Once the cake has cooled remove it from the pan and cut it in half long ways to create two layers. Place the bottom layer cut side up and place half of the frosting onto the cake and smooth out. Then place the second layer on top and using the remaining icing cover the cake on top and the sides.