In preparing the cake, the bagged carrots were a little too big so I just pulsed them up in the food processor. I pretty much followed the cake recipe exactly, but I didn't add the full amount of walnuts just because I didn't have that much. Also, I used 8x2 pans instead of 9x2. This made my cake pretty tall but stout. I actually really liked the size of my cake. As for the frosting, I doubled the recipe because I wanted to frost the cake all the way around but still used the original amount of confectioners sugar (I think it would have been too sweet otherwise).
I should have let the cake chill in the refrigerator longer before cutting it because when I did the filling was not set yet and oozed a little as you can see in the picture. After the cake was chilled overnight, it made much better slices.
The cake was very moist and delicious. The frosting was creamy and slightly tangy from the small amount of lemon juice. It kept well in the refrigerator for a few days, covered.
Bill's Big Carrot Cake
from Dorie Greenspan's Baking: From My Home to Yours
For the Cake:
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
3/4 tsp. salt
3 cups grated carrots
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened)
1/2 cup moist, plump raisins (dark or golden) or dried cranberries
from Dorie Greenspan's Baking: From My Home to Yours
For the Cake:
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
3/4 tsp. salt
3 cups grated carrots
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened)
1/2 cup moist, plump raisins (dark or golden) or dried cranberries
2 cups sugar
1 cup canola or safflower oil
4 large eggs, room temperature
For the Frosting:
8 ounces cream cheese, at room temperature
1 stick (8 Tbs.) unsalted butter, at room temperature
1 pound (3 3/4 cups) confectioners’ sugar, sifted
1 Tbs. fresh lemon juice or 1/2 tsp. pure lemon extract
1/2 cup shredded coconut (optional)
Getting Ready: Position the racks to divide the oven into thirds and preheat the oven to 325° F. Butter three 9×2 inch round cakes pans, flour the insides and tap out the excess. Put two pans on one baking sheet and one on another.
To Make the Cake: Whisk together the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut and raisins/cranberries.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on medium speed until smooth. Add the eggs one by one, and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix in the chunky ingredients. Divide the batter among the baking pans.
Bake for 40 to 50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean; the cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and un-mold them. Invert and cool to room temperature right side up.
To Make the Frosting: Working with the stand mixer, preferably fitted with paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
If you would like coconut in the filling, scoop out about half of the frosting and stir in the coconut into this portion.
1 cup canola or safflower oil
4 large eggs, room temperature
For the Frosting:
8 ounces cream cheese, at room temperature
1 stick (8 Tbs.) unsalted butter, at room temperature
1 pound (3 3/4 cups) confectioners’ sugar, sifted
1 Tbs. fresh lemon juice or 1/2 tsp. pure lemon extract
1/2 cup shredded coconut (optional)
Getting Ready: Position the racks to divide the oven into thirds and preheat the oven to 325° F. Butter three 9×2 inch round cakes pans, flour the insides and tap out the excess. Put two pans on one baking sheet and one on another.
To Make the Cake: Whisk together the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut and raisins/cranberries.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on medium speed until smooth. Add the eggs one by one, and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix in the chunky ingredients. Divide the batter among the baking pans.
Bake for 40 to 50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean; the cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and un-mold them. Invert and cool to room temperature right side up.
To Make the Frosting: Working with the stand mixer, preferably fitted with paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
If you would like coconut in the filling, scoop out about half of the frosting and stir in the coconut into this portion.
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