Carrot Cake

Carrot Cake
Carrot Cake
Editor's note: The recipe and introductory text below are from James Peterson's book Cooking. Cakes like this carrot cake or banana bread are different than most cakes in that they call for oil, rather than butter. While the oil doesn't contribute much flavor, especially if you use vegetable oil, it does allow you to serve the cakes cold without them hardening, as they would if they were made with butter. Grate the carrot on the finest holes of a box grater that won't turn it to mush, or use the finest grater attachment on your food processor.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes one 9-by-5-inch or 4 1/2-by-8 1/2-inch (1 quart) loaf cake
American Cake Food Processor Mixer Dessert Bake Cream Cheese Pineapple Walnut Carrot Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup chopped walnuts
  • 1/4 teaspoon ground allspice
  • 6 tablespoons butter
  • 3/4 teaspoon baking powder
  • 2/3 cup flour
  • 2 eggs
  • room-temperature butter and flour for preparing pan
  • n/a flour
  • 1/3 cup vegetable oil, hazelnut oil, or walnut oil
  • 1/2 cup chopped, drained pineapple
  • 1 cup finely grated carrot (from about 1 large carrot)
  • one 8-ounce package cream cheese
  • 1 3/4 cups confectioners' sugar
  • Carbohydrate 441 g(147%)
  • Cholesterol 787 mg(262%)
  • Fat 321 g(494%)
  • Fiber 17 g(67%)
  • Protein 55 g(111%)
  • Saturated Fat 111 g(555%)
  • Sodium 2859 mg(119%)
  • Calories 4748

Preparation Preheat the oven to 350°F. Butter a 9-by-5-inch or 4 1/2-by-8 1/2-inch loaf pan. Coat the pan with flour, tapping out the excess. In a bowl, whisk together the flour, granulated sugar, baking soda, baking powder, spices, and salt, and then sift them into a second bowl to make sure the spices are well combined. In a small bowl, whisk together the oil and eggs until blended, and then stir the egg mixture into the flour with a rubber spatula. Fold in the walnuts, pineapple, and grated carrot. Transfer the batter to the prepared pan and smooth the top with an offset spatula. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool until easy to handle, and turn out onto a cake rack. While the cake is cooling, make the frosting. In a bowl, combine the cream cheese, butter, vanilla, and confectioners' sugar. Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed until well combined and fluffy, about 10 minutes or until smooth. Spread the frosting on the top of the loaf.

Preparation Preheat the oven to 350°F. Butter a 9-by-5-inch or 4 1/2-by-8 1/2-inch loaf pan. Coat the pan with flour, tapping out the excess. In a bowl, whisk together the flour, granulated sugar, baking soda, baking powder, spices, and salt, and then sift them into a second bowl to make sure the spices are well combined. In a small bowl, whisk together the oil and eggs until blended, and then stir the egg mixture into the flour with a rubber spatula. Fold in the walnuts, pineapple, and grated carrot. Transfer the batter to the prepared pan and smooth the top with an offset spatula. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool until easy to handle, and turn out onto a cake rack. While the cake is cooling, make the frosting. In a bowl, combine the cream cheese, butter, vanilla, and confectioners' sugar. Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed until well combined and fluffy, about 10 minutes or until smooth. Spread the frosting on the top of the loaf.

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