Carrot Cake

This recipe is adapted from "Cake" by Maira Kalman and Barbara Scott-Goodman, with a few shortcuts and accommodations for my pantry.

Ingredients:

• 2 cups all-purpose flour

• 2 tsp baking soda

• 1 cup vegetable oil

• 1/2 cup olive oil

• 6 eggs (room temp)

• 1 tbsp cinnamon (or 1 cinnamon stick)

• 1 finger of fresh ginger minced

• ¼ tsp ground nutmeg

• ¼ tsp ground cloves

• 1 tsp salt

• 1 ½ cups sugar

• 4 cups shredded carrots

• ½ cup chopped walnuts

  
  

For the Cream Cheese Frosting:

• 8 oz cream cheese, room temp

• 1 stick unsalted butter, room temp

• 2 tsp vanilla extract

• 1/2 cup powdered sugar

• 1 lemon

  
  

Instructions:

1. Preheat the oven to 350°F (175°C). Butter two 9-inch round cake pans and line with parchment.

2. Blitz your carrots: You can hand grate the carrots, but if you're lazy like me you can just throw them all in a food processor and blitz until they are small chunks. The amount of carrot is flexible - use as much as you have.

   
   

3. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

4. Beat the wet ingredients: In stand mixer, beat the sugar and oils together. Add eggs one at a time, beating well after each addition. Add vanilla extract and ginger. Beat until everything is smooth.

5. Combine: Add your flour mixture and beat until just smooth and incorporated (be mindful of not over mixing at this point). Fold in the grated carrots and walnuts.

6. Bake: Pour the batter into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely.

   
   

7. Make the frosting: While the cake is baking, beat the cream cheese and butter together until smooth. Add the vanilla extract and gradually beat in the powdered sugar until creamy and fluffy (3-5 minutes). I significantly reduce the amount of powdered sugar I use in my cream cheese frostings, I like it less sweet and more tangy. As you whip it, taste and adjust as you like it.

8. Assemble the cake: Once the cakes are completely cool, spread the cream cheese frosting in the middle, stack and ice the top and sides. Zest the lemon on the top.

Note: For a more traditional southern carrot cake add golden raisins and pecans instead of walnuts.

Note: Add a little bourbon to your cream cheese frosting.