Once people know you like to bake, they like to ask you to make things for them. I find this annoying. Anywhoooz, that's how I got roped into making the birthday cake for my boss' suprise 50th birthday party. I know I should have made a layer cake but I thought the sheet cake would be better for a crowd. This carrot cake is fantastic. A great texture and the cinnamon, cardamom flavors give it a slightly exotic taste. The lemon zest in the frosting really adds a brightness that was perfect for a summer barbeque. It was polished off by a very happy crew. The recipe is slightly modified from one of my favorite baking websites, Joy of Baking.
Cake:
3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
2 cups (260 grams) AP flour
1 tsp baking soda
1/2 teaspoon salt
1 1/2 tsp cinnamon
1 tsp cardamom
4 eggs
1 1/2 cups granulated sugar
1 cup vegetable oil
2 tsp vanilla extract
2/3 cup raisins OR toasted walnuts (I did raisins but will use nuts next time for texture)
1/4 cup unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
2 cups (230 grams) confectioners sugar (I was too lazy to sift but YOU should)
1 teaspoon vanilla extract
1 1/2 teaspoon finely grated lemon zest
To make cake:
Peel and finely grate the carrots.
In a separate bowl whisk together flour, baking soda, baking powder, salt, and ground cinnamon.
In bowl of your hndy dandy kitchen aid, beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Fold in the grated carrots and raisins (or chopped nuts). Pour batter into buttered pan and bake 30-40 minutes or until a toothpick inserted in the center comes out clean. It took closer to 40 minutes in my oven.
Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
To make Frosting:
In bowl of Kitchen Aid, beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest. Make sure lemon zest is evenly distributed as it can lump together on the Kitchen Aid paddle.
Slice Cake and soak up adoration of fellow cake eaters :)
