Wednesday, August 14, 2013
Last week my
youngest came to me with a request. She wanted Carrot Cake. I've never made
Carrot Cake before because it's not a request I typically get from any of the
kids. As a matter of fact, the last time I recall ever eating Carrot Cake was
probably when I was, ohhhh -- 7 years old?! And I down right hated it.
I have to
admit that, after I finally wiped my apron clean of my floury mess in the
kitchen, the recipe I am about to share with you was a success and yielded the
most moist and fluffy cake I've ever sunk my teeth into!
Enjoy!
-Bec
Larry Rosenberg's Carrot Cake
Makes one 9-inch Layer Cake
4 cups sifted cake flour (see below for instructions on making Cake Flour yourself)
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
3 cups granulated sugar
2 cups vegetable oil
5 eggs, lightly beaten
3 cups grated carrots (a 1-lb bag of whole carrots)
½ cup golden raisins
½ cup dark raisins
Preheat oven to 375°F.
Butter and flour one 6-inch, one 8-inch, and one 10-inch cake pan, then line each with parchment paper.
Sift together the cake flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, beat the sugar, oil and eggs until light and fluffy. Stir in the grated carrots. Add the sifted dry ingredients and stir together by hand, adding the raisins in last. (Psst… We omitted the raisins)
Pour into the prepared pans and place in the oven. Reduce oven temperature to 350°F. Bake for approximately 30 minutes, or until the cakes test done (they should be slightly moist in the center). Let cool on wire racks before removing from the pans.
Source: The Martha Stewart Cookbook
Note from Author: We opted out of spreading the cake with Cream Cheese icing because it tasted so good with only a dusting of Confectioners’ Sugar.
How to Make Cake Flour
Recipe written
verbatim, as told by:
Step One:
Measure out
the all-purpose flour that you’ll need for your recipe.
Step Two:
For every cup of
flour you use, take out two tablespoons of flour and return it to the flour
bin. Throw the cup of flour (minus the two tablespoons) into a sifter set
over a bowl.
Step Three:
Replace the two
tablespoons of flour that your removed with two tablespoons of cornstarch.
Step Four:
Sift the flour and
cornstarch together. Sift it again, and again and again. The
cornstarch and flour need to be well incorporated and the flour aerated.
Sift the flour and cornstarch mixture about five times. Look at
that! You just made cake flour!
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