your favorite carrot cake recipe?
I loved the Silver Palate one, but it was a bit too heavy for me (plus I don't like pineapple in my carrot cake). I combined a few recipes and came up with one that is a bit lighter but very flavorful. I don't remember the oven temp off the top of my head, but whatever Silver Palate says works.
2 cups light brown sugar
1/2 tsp salt
1/2 c. no sugar added applesauce (this can be replaced with another 1/2 c of oil)
1/2 c. oil
1/2 c. milk
3 1/2 c. cake flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp cinnamon
1/2 tsp grated nutmeg
1/2 tsp grated ginger
1/4 tsp. ground cloves
between 1 1/2 and 1 3/4 cup cookee pureed carrots
1 1/2 cups shredded coconut
1 cup chopped pecans or walnuts
-combine eggs, sugar, salt, oil, applesauce and milk; beat on medium
speed for about 30 seconds
- sift flour, baking soda, baking powder and spices
- add to wet, beat on low speed until absorbed
- fold in carrots, coconut and nuts.
- put in buttered pans (9 inch) and bake for 30-40 minutes
Then I use the Silver Palate frosting.
I think that depends on how you like your carrot cake. I could tell from the recipe that it wouldn't be my style - no pineapple, no nuts - I like a moist, dense carrot cake packed full of these as well as raisins. My friend wanted to try it however so we did. It does make a nice lighter, fluffier style cake. We did the cardamom variation. Again, I was suspicious cause it sounded like way too much cardamom, and while it was an interesting variation if I did it again, I would balance the spices a bit more - reduce the cardamom and add something - because the flavour was overwhelming. My husband loved it and through careful observation since I have determined that he loves cardamom although he doesn't know it :)
For the past two years I have made Epicurious' Carrot Orange Cake with Cream Cheese Frosting. I have not made cakes, but cupcakes, and all who've had it have loved it. Far more frosting than you'll need, but that's not a problem. The cake is a lovely balance of flavors & the orange, to my mind, makes it more elegant and more nuanced than most carrot cakes.
[Made cupcakes instead of cakes because I made it for my son's first and second birthday. The sight of him that first year when he got his cupcake was enough to tell anyone that we had a chowpup on our hands!]