Classic Carrot Cake
By DK on Oct 14, 2010
My quest for that Perfect and THE Best Carrot Cake ends here! I have tried at least 8 carrot cake recipes till date. I know each and everyone of us have a different palate. With that in mind, mine always had some fault or the other to find with the recipes I tried. Ditto for my other half - "Too rich", "Too sweet"," Too crumbly","Is that really a carrot cake? Where is the carrot? ","Wholesome, too healthy tasting (read as "blech") carrot cake", etc etc. You get the idea. Agreed that we dont like too much sweet but some were too saccharine sweet with a generous dollop of overly sweet frosting that one bite, all I wanted was to spit it out pronto! But at last - I hit the nail with this one. I got it from the adorable neighbor I spoke about earlier, who gave me this recipe from this Book called The New Basics. It is everything I wanted a Carrot cake to be.
Moderately sweet , moist with that coconut and nuts combo playing merry in your mouth! Its perfect example of harmony of ingredients. The pineapple is subtle and the carrot never tasted better to me. If you like it more sweet, then this Cream Cheese Frosting is a MUST for you. Its sweet, its rich and its to die for and it works perfectly well with this cake. This makes a generous portion and you can easily halve it. This classic version for once is the BEST tasting too. Don't take my word for it - give it a try. Its very easy to put together. Don't go by the pic cos this cake though not at all photogenic is worth every little crumb and tastes wayyyyyy better than it looks! Yes, appearances can be deceptive indeed :)
recipe courtesy the new basics
Prep Time: Under 30 min
Cook Time: 30 min to 1 hour
Serves: 6 people
Yield: Makes one 13X9 inch layer cake (about 12 portions)
- 2 cups all purpose flour
- 2 cups granulated sugar
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 cup corn/vegetable oil
- 3 eggs, lightly beaten
- 2 tsp vanilla extract
- 1-1/3 cups pureed cooked carrots
- 1 cup chopped walnuts
- 1 cup shredded coconut
- 3/4 cup canned crushed pineapple, drained
- For topping
- Cream cheese frosting, see Tips
- confectioner's sugar for dusting
Tips1) This recipe can be easily halved
2) Cream Cheese Frosting : Mascarpone Frosting and Lemon Cream Cheese Frosting works equally well for this cake.
If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven
For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
I made my pureed cooked carrots this way. I chopped them into large slices. I think I used about 3-4 thin carrots to make the required amount.
Steamed them until soft - about 8-10 minutes. Dropped them into my food processor
and pureed them.
Preheat Oven to 350F. Take a large bowl and sift the four, sugar, soda and cinnamon together.
Add the oil, eggs and vanilla. Beat well.
Fold in the carrots, walnuts, coconut and pineapple.
Mix well until it all comes together.
Line a 13X9 inch layer cake pan with waxed paper and grease the paper. Now pour the prepared batter into the pan.
Place the pan in the middle rack of the oven and bake until the edges pull away from the sides of the pan
and a toothpick inserted in the center comes out clean. Takes about 45 min to 1 hour (depending on your oven)
Cool the cake in the pan for 10-15 minutes. Then turn it over a cake rack and unmold, peeling the wax paper gently. Cool it further for about 1 hour.
Since not everyone likes it with frosting in my house, I made the frosting separately and those who wanted it dolloped it on top of the cake. The frosting does the trick for those with sweet tooth and who like this cake very sweet. You can further dust the top with confectioner's sugar too, if you like.
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