Carrot cake, that 1970s favorite, has a new audience at luxe restaurants like Manhattan's Le Bernardin. At the Urban Farmer in Portland, Oregon, pastry chef Jodi Elliot prepares the ultimate version: moist and not too sweet.
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1 cup pecans (4 ounces)
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup vegetable oil
1/2 cup buttermilk
1 1/2 teaspoons pure vanilla extract
4 large eggs
2 cups sugar
1 pound carrots, peeled and coarsely shredded
2 sticks unsalted butter, softened
Two 8-ounce packages cream cheese, softened
1 tablespoon pure vanilla extract
2 cups confectioners' sugar
How to Make It
Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a small bowl, whisk the oil, buttermilk and vanilla. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes. Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners' sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting. Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. Slice and serve.
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Review Body: This is the best, most moist carrot cake I've made in years & easy to make! Co-workers inhaled it! I used spelt flour as that's all I had and you couldn't tell the difference.
Review Rating: 5
Date Published: 2017-01-18
Author Name: Teresa Okerstrom
Review Body: Has anyone ever tried this recipe with gluten free flour?
Date Published: 2017-04-05
Author Name: ANGELA GJOKAJ
Review Body: This cake tastes great! I made it a second time using THREE 9" cake pans, which prevented the overflow issue I had the first time around. I also used half spelt and half white flour and found the taste to be just as good.
Date Published: 2017-07-13
Author Name: Mike Norm Hamilton
Review Body: did no one else find that whipping the butter and cream cheese for 5 minutes before adding the sugar turned the mixture to liquid? I've since seen other recipes that advise against doing this.
Date Published: 2017-06-27
Author Name: Donna Gilreath
Review Body: Says it's not too sweet, but uses total of 4 cups sugar. I haven't tried it, but it looks incredibly sweet.
Date Published: 2017-06-28
Author Name: ANGELA GJOKAJ
Review Body: What in the world??? My cake is in the oven now and just spilled over! Batter spilled onto the bottom of the oven and is burning as I type. I seriously followed this recipe to the letter and used 2 nine inch pans as recommended. Maybe it needed 3 pans!??? Please correct your recipe!