Carrot Cake

Whipping up this dessert involves an extra step that takes traditional carrot cake to new levels of deliciousness. If that isn’t enough to tempt you, consider that it adds yet another wave of scents that will overtake your kitchen in the best way possible. A knock on the door while this was in the oven led to being asked what seasonal candle I was burning, but the answer was simple: I’m just baking.

In a season of bubbling fruit pies and pumpkin everything, this carrot cake overtook everyone who enjoyed a slice with its scent and flavor. Traditional favorites with a twist remind us of the warmest food memories while letting us enjoy a new twist. Far from being a spice cake with a simple addition of grated carrots, here the carrots are cooked first with some other tasty ingredients. After cooling, they are mixed in with the batter, lacing it with all that deliciousness. When I think of carrot cake, this is the flavor that comes to mind.

Ingredients

Cake

2 cups grated carrots
1 cup fresh orange juice
⅓ cup granulated sugar
½ cup water
2 tablespoons fresh lime juice
1 cinnamon stick
2 ¼ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
½ teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon ground allspice
½ cup canola oil
½ cup milk
2 teaspoons vanilla extract
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
½ cup light brown sugar
3 eggs

Frosting

12 ounces cream cheese
4 tablespoons unsalted butter
1 ½ teaspoons vanilla extract
1 ½ cup confectioners’ sugar, sifted
⅛ teaspoon salt

Begin by preparing the grated carrots that will lace the batter. Combine the grated carrots, orange juice, water, lime juice, and cinnamon stick in a pot over medium high heat. Continue to cook until the liquid has all but evaporated. Lower the temperature if needed to prevent the mixture from scorching. The carrots will become more translucent and be covered with thickened juice but the mixture won’t become syrupy. Set aside to cool to room temperature and don’t drain.

Prepare two, 9-inch baking pans by buttering the sides generously and the bottom lightly. Line the bottom of each pan with a round piece of parchment. Preheat the oven to 350 degrees. Let any cold ingredients come to room temperature.

Combine the all-purpose flour, baking powder, salt, baking soda, cinnamon, and allspice and set aside. Combine the milk, oil, and vanilla extract and set aside.

For the cake batter, begin by beating the butter, granulated sugar, and light brown sugar in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs and beat until well-combined, scraping down the sides of the bowl as necessary. Incorporate the milk mixture on low speed. Beat in flour mixture in 3 additions, alternating with 2 additions of the undrained carrots.

Divide batter evenly between cake pans and bake for about 22 minutes, until cake is golden on top and a toothpick inserted into center comes out clean, being careful not to overbake. Transfer pans to wire rack and let cool for 10 minutes before running a knife around the edges of the pan and inverting. Peel parchment off top and allow to cool completely.

For the frosting, make sure to start with room temperature ingredients. Beat the butter until creamy in a stand mixer fitted with paddle attachment. Add the cream cheese and beat until smooth. Drizzle the vanilla extract in slowly while the mixer is still running. Add the salt then the confectioners sugar in increments until fully combined and smooth.

This makes a rich and creamy frosting that I prefer to use more heavily in the middle and on top of the cake, leaving the sides partially exposed in a naked cake style presentation. The cake pictured is topped with candied carrot curls.

Remember to refrigerate covered if you aren’t serving right away, but allow to come to room temperature before serving.