Spiced Carrot Cake Cooks Illustrated Recipes

SPICED CARROT CAKE (COOK'S ILLUSTRATED)

Spiced Carrot Cake (Cook's Illustrated) image

This recipe is a hybrid of Spice Cake and Spiced Carrot Cake with Cream Cheese Frosting by Cook's Illustrated. The stronger spices make this simple carrot cake much more intriguing. The cardamom really brings the frosting to life. Cooking/Prep times do not include 2-hour cooling period. Nuts and raisins are listed as optional, but the cake is much better with them. If you decide to add both nuts and raisins, add 10-12 minutes to the cooking time.

Provided by Cooking Beast

Categories Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 25

Ingredients

2 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 tablespoon fresh ginger, grated (optional)
1/2 teaspoon salt
1 lb carrot, peeled (= 3 cups grated)
1 1/2 cups granulated sugar
1/2 cup light-brown sugar, packed
4 large eggs, room temperature
1 1/2 cups vegetable oil
1 cup chopped nuts (walnuts or pecans) (optional)
1 cup raisins (optional)
12 ounces cream cheese, softened
6 tablespoons unsalted butter, softened
4 teaspoons sour cream
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 tablespoon cardamom
1 3/4 cups confectioners' sugar

Steps:

Adjust oven rack to middle position and heat oven to 350 degrees. Grease 13 by 9-inch baking pan. Lightly flour pan.
Whisk flour, baking powder, baking soda, and spices together in large bowl and set aside.
Mixer method: Shred carrots on large holes of box grater or use food processor (you should have about 3 cups); transfer carrots to bowl and set aside. Using stand mixer fitted with paddle, beat granulated sugar, brown sugar, and eggs on medium-high speed until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Mix in carrots. Mix in flour-spice mixture by hand until incorporated and no streaks of flour remain. If you want nuts or raisins or both, mix them in by hand.
Scrape batter into prepared pan, smooth top with rubber spatula, and gently tap pan on counter to release air bubbles. Bake cake until toothpick inserted in center comes out clean, 35 to 40 minutes, rotating pan halfway through baking. Let cake cool completely in pan on wire rack, about 2 hours.
Mix cream cheese with sour cream, butter, sugar, and spices. Spread frosting evenly over cake and serve. Cake can be refrigerated for up to 3 days.

Nutrition Facts : Calories 549, Fat 33.8, SaturatedFat 10.1, Cholesterol 81.9, Sodium 326.4, Carbohydrate 58.2, Fiber 1.8, Sugar 40.5, Protein 5.3

DIVINE SIX LAYER CARROT CAKE

Divine Six Layer Carrot Cake image

This is my favorite dessert. It's a very moist carrot cake with a divine pineapple cream cheese frosting. It's my mom's recipe, which she has made for my birthday every year since 1980!

Provided by huprice

Categories Dessert

Time 1h

Yield 18-20 serving(s)

Number Of Ingredients 15

Ingredients

1 lb carrot (8-10 peeled and finely grated)
1 1/4 cups oil
4 eggs
2 teaspoons baking powder
2 teaspoons cinnamon
1 3/4 cups sugar
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup chopped pecans
8 ounces softened cream cheese
1 lb confectioners' sugar
1 (8 ounce) can crushed pineapple (well drained)
1/4 lb softened butter
1 teaspoon vanilla

Steps:

Grease and flour three 8-in cake pans.
Preheat oven to 350°F
Mix oil and sugar in large bowl.
Beat in eggs, one at a time.
In another bowl, mix together dry ingredients.
Add dry ingredients to egg mixture, blending well.
Stir in grated carrots and pecans.
Turn into prepared cake pans.
Bake at 350F for 30 minutes, or until done.
Cool in pans for 10 minutes then remove cakes and cool thoroughly.
Cut each cake in half, crosswise so you end up with 6 disc-layers total.
Place the first cake layer, cut side up and frost.
Place the next layer cut side down on top of the frosted layer, frost it.
Repeat previous two steps until all 6 layers are frosted.
Garnish with whole pecans if desired.
Pineapple cream cheese frosting.
Beat cream cheese with butter until smooth.
Add sugar a little at a time until smooth and fluffy.
Blend in vanilla and drained pineapple.
Chill about 30 minutes, or until spreading consistency.

Nutrition Facts : Calories 503.6, Fat 28.2, SaturatedFat 8.8, Cholesterol 74.4, Sodium 416.7, Carbohydrate 60.7, Fiber 1.6, Sugar 47.4, Protein 4.4

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