Liz's Famous Carrot Cake

Submitted by Chef Art

"My wife got this carrot cake recipe from Bride and Groom Forever cookbook. I love two kinds of cakes - anything chocolate, and carrot cake. This is by far the best carrot cake I've ever had. Using carrot baby food sounds weird, but it tastes amazing! I don't like when carrot cakes have too much spice in them, and this one has just the right amount. People who say they hate carrot cake even love this one! Delicious!"

 

• Ready In: 1hr 10mins
• Ingredients: 16
• Yields: 1 cake
• Serves: 8-10

ingredients

• 3 cups flour
• 2 3⁄4 cups granulated sugar
• 1 tablespoon baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons salt
• 4 eggs, lightly beaten
• 1 1⁄2 cups corn oil
• 2 teaspoons vanilla extract
• 1 1⁄2 cups grated carrots
• 8 ounces carrot puree (baby food)
• 1 cup shredded sweetened coconut

• Icing

• 3 1⁄2 cups powdered sugar
• 12 ounces cream cheese, at room temp
• 1⁄2 cup unsalted butter, at room temp
• 2 teaspoons vanilla extract
• 1⁄4 teaspoon salt

directions

1. Position the rack in the center of the oven and preheat to 350 deg. Spray two 9-inch cake pans with cooking spray.

2. To make the cake:

3. Sift together the flour, granulated sugar, baking soda, cinnamon, and salt into the bowl of a stand mixer fitted with the paddle attachement.
4. In a separate bowl, whisk together the eggs, oil, vanilla and add to the dry ingredients. Beat on low speed for 1 minute. Add the grated carrot, carrot puree, and coconut and mix until just incorporated.
5. Pour the batter into the pans and bake until a knife inserted into the center of the cakes comes out clean, 40-50 minutes. Do not overcook. Transfer the pans to a wire rack and let cool completely.

6. To make the icing:

7. Sift the powdered sugar into a medium bowl and set aside.
8. In the bowl of a stand mixer fitted with the paddle attachment, beat together at medium speed the cream cheese, butter, vanilla, and salt, scraping down the sides of the bowl at lease once, until the mixture is smooth with no lumps, 1-2 minutes.
9. Slowly add the powdered sugar and beat until light, fluffy, and well blended, scraping down the sides of the bowl halfway through.
10. To assemble, place 1 cake flat-side up, on a platter. spread part of the icing over the top of the cake. top with the second cake, flat-side up, and spread the remaining icing over the top and sides of the cake.

Reviews

[Chris J.]

This was very moist and with a wonderful blend of spices. I chose this recipe to make because for over 30 years i have been in search of a recipe like a carrot cake I used to serve at a restaurant I worked at when I was in college. The chef would not give out his recipe, but did share that his secret ingredient was carrot baby food. This cake didn't taste like his (a flavor I will always remember), but none the less delicious! Made for PAC Spring 2010.

 

[eatrealfood]

I couldn't make your icing (no cream cheese) but the cake was EXCELLENT. I ate a good portion of it by itself. Moist, just the right amount of spice and oh so delicious. The baby food was a great addition in it - I didn't have any so just made a carrot puree and turned the leftovers into carrot soup. The only thing I added was nuts, only because my husband prefers it in carrot cake.