Mother’s Day arrived and I got inspired to Be the Mother, which included baking a salmon, steaming asparagus and, lucky everyone, baking a carrot cake. I could not for the life of me find a recipe in my recipe box. (Did I ever have one?) So I googled Carrot Cake and found a recipe that looked interesting. As I am wont to do, as I began assembling I began tweaking the recipe and am very glad I did! I now have what it undoubtedly the best carrot cake recipe I’ve ever found and I am inspired to pass it along straightaway to you. Maybe you need to bake a cake! So here goes.
The Best Carrot Cake in the World
*Set the oven at 350 F.
*Coat the inside of a bundt pan with a mixture of soft butter and a bit of olive oil, and then sprinkle some white flour inside and shake the pan around so the flour is more or less distributed. Don’t worry. It will be fine.
*Beat four eggs in a big bowl.
*Add two teaspoons of vanilla.
*Add two cups of sugar and beat that in.
This is how it will look.
Now. This is going to sound outrageous, but just pretend you are Julia Child and go with the flow.
Melt a lot of unsweetened butter in a heavy skillet very very slowly. Do not let it get in the least bit brown, OK? You are going to want to end up with 1 1/4 cups of melted butter. (I know. I know. But I have to tell you–otherwise how will you follow the recipe?) Like this:
Add the melted butter to the egg mixture. Set aside.
Now, get out a bunch of organic carrots, peel them lightly, cut off the ends and voila.
Chop up the carrots into maybe two inch pieces, and put in Cuisinart. If you don’t have one, borrow one or invest in one. Otherwise this is going to be way too much work and we don’t want that, and besides, you won’t have this consistency.
And you are going to need it, because this recipe requires three cups of grated carrots! Yes, it does. Yummy.
Add to the egg mixture 1 3/4 cups of unbleached white flour and then 1/4 cup of whole wheat flour. Then add a pinch of salt, two teaspoons of baking powder, two teaspoons of baking soda, two teaspoons of cinnamon and then grate at least one teaspoon of nutmeg into the batter. After these are mixed up, hand stir in the three cups of carrots. Just stir a reasonable amount of time.
When this is complete, I opted to throw in a small handful of golden raisins and a sprinkling of currants. Then you will have this:
Then, my dears, fold in a cup of chopped nuts. I’d suggest walnuts or pecans. Now, isn’t this final batter amazing??
Pour the batter into the bundt pan. Pop in the oven for 50 minutes and then check to see if it’s done with a toothpick or small fork. I’ve made it twice now and both times I needed an hour.
Remove the cake from the oven.
Critical point. You must be patient. This cake should cool at least one hour before you try to remove from the pan. I slid a knife around the edges probably after half an hour and ever so gently lifted it underneath, but did not attempt to remove. After an hour I flipped the pan and the cake effortlessly slipped onto my plate. Then I waited another hour before I frosted with cream cheese frosting, which is ridiculously easy.
Cream Cheese Frosting
1/2 butter, softened
8 oz. creamcheese, softened
1 teaspoon of vanilla (only use the real stuff)
4 cups of confectioner’s sugar
This cake is so unbelieveably delicious I can’t wait until you try it and then let me know. This will become one of your best recipes and your family and friends will love you for making it. Enjoy, dearest readers.
Love and kitchen blessings,
Posted on May 15th, 2010 by Kathryn
Filed under: People at Play