My Favorite Carrot Cake

As a freshly graduated pastry student, people always ask what my favorite thing to bake is, and hands down it's always been carrot cake.  The name is rather deceptive...with carrots as a major ingredient, one would think this was a healthy cake; but actually it's deliciousness is credited to the high amount of fat in the cake recipe and its traditional cream cheese frosting companion.

The great thing about carrot cake is that its flavor components are so easily substituted, you can essentially design a recipe you will personally enjoy.  I've tried many different recipes, though this one I've had the most success with because rather than the traditional raisins, it includes Pineapple, my favorite fruit!

Nook and Pantry's Carrot Cake with Pineapple
3/4 pound carrots, peeled and finely grated
8 oz. can pineapple tidbits or crushed, drained
2 C (8.8 oz.) unbleached all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp clove or allspice
1/2 C brown sugar
3/4 C granulated sugar
4 large eggs
1/2 C (4 oz.) unsalted butter, melted and cooled
1/2 C canola or vegetable oil

Cream Cheese Frosting (recipe follows)
1 C Toasted Coconut

Baking pans: two 9" cake pans or two 8" cake pans.  Baking time is longer for 8" because cake will be thicker.

This recipe also included toasted coconut to garnish the sides of the frosted cake.  It adds great texture and contrast for both visual and flavor purposes, but I've just never been a fan of coconut, so I do not include it.

Let's begin by measuring out the butter and melting it in the microwave.  Melt it at 30 seconds first, then 10-15 seconds at a time until completely melted.  Set it aside and let cool.  You don't want it to be boiling hot when you mix it in or you cake might start baking!

Measure most of the dry ingredients next (flour, baking powder, baking soda, sald, cinnamon, nutmeg, clove/allspice).  Sift to combine with a sifter or if you're in a quick pinch, run a wire whip or whisk through your bowl:

While you're working with the flour, take the time to grease and flour your cake pans.  You can grease with butter, margarine, or shortening, though butter would probably work best.  After rubbing butter on the pan sides and bottom, lightly dust the pans with flour.  You can start preheating your oven at this time as well to 350 degrees F.

Next, measure the granulated and brown sugar.  For the carrots, you can either grate them using a box grater or chop them in a food processor.  If you're doing the latter, make sure you chop the carrot into smaller pieces first to reduce strain on your machine:

Measure out your canned pineapple.  If you don't have a kitchen scale, you most likely purchase a 16 oz/1 pound can of pineapples and use half of it.  Also, you can use crushed, diced, chunks, tidbits...whatever you like...as long as you get them down in size for your recipe.  I used crushed pineapple and did a rough chop to get them smaller.  I do not recommend fresh pineapple only because it contains an enzyme that breaks down protein structures.  That's perfect for tenderizing meat, but not good for baked goods where you need the proteins (either from the egg or flour) to hold up the cake.  Canned fruits are heat treated to extend the shelf life of the fruit, so most if  not all of the enzyme is inactivated from this process.

Finally, measure out your oil and eggs.  Nook and Pantry recommends mixing the eggs, oil, and sugars in a blender, though a standard stand/hand mixer should work as well, though it is easier to overmix your eggs with a hand mixer.  While on your lowest speed, slowly pour in the melted better and continue to blend until well combined (about 3-4 minutes).

Next, add the wet ingredients to the dry, and finish with the carrots and pineapple.  Gently fold the batter to moisten the dry and incorporate the carrots and pineapple, taking care to break up any clumps of carrots or pineapple.  Do not overmix or your cake will be tough.

Evenly pour the batter into your cake pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.  All ovens and homes are different, so the time really depends on your conditions.  Use your own judgement to see if the cake is done.

After the cakes are done baking, let cool in their pans for about 5 minutes, then flip them out onto a tray (lined with parchment to reduce sticking) to completely cool.  You cannot frost until they are completely cool.

Cream Cheese Frosting
16 oz Cream Cheese (two 8 oz packages)
1/2 cup butter (two sticks)
4 cups powdered sugar

I don't remember where I found this recipe, but it's very simple and always gets good reactions.  This works best as long as you let both the cream cheese and the butter soften to room temperature, otherwise you will get clumps of one or the other that will never whip out.  Place the cream cheese and butter in a mixing bowl and blend on medium until evenly combined.  It will be very lumpy, but don't fret, once you add the powdered sugar it will smooth out.  Add the powdered sugar one cup at a time and blend evenly after each addition.

You may half this recipe for this size cake if you are conservative in frosting your carrot cake.  For those who like a huge layer of frosting between the layers of cake, this recipe is perfect.  Also, leftover frosting is great to dip cookies in or use as filling for short dough based tarts as seen in previous Whips of Dole posts!

- Sandwich