Friday, August 6, 2010
This is yet another recipe for carrot cake. This version makes a nice, light cake. As with most carrot cakes, it is best made a day ahead.
3 cups (12 ounces) cake flour
2 teaspoons cinnamon
1 ¼ teaspoons salt
1 ¼ teaspoons baking powder
3 cups (21 ounces) granulated sugar
2 cups (16 ounces) vegetable oil
2 ¼ cups (15 ounces) finely shredded carrots
1 ½ cups (6 ounces) chopped walnuts
Preheat the oven to 350°F. Brush the bottoms & sides of the pans with melted butter and line the bottoms with parchment paper (or use Baker’s Joy like I did). [Note: Use three 9-inch rounds, 1 half-sheet (13 x 18 inches), or 24 cupcakes. I make a three-tier 6-inch cake plus 12 cupcakes.]
In a large bowl, sift together the flour, cinnamon, salt, and baking powder. Set aside.
In the bowl of a standing mixer fitted with a whip attachment, combine the eggs and sugar and beat them on medium speed for 1 minute, then on high speed until they are 3 times their original volume, about 4 minutes longer.
Set the mixer to low speed and add the oil slowly, and beat until combined.
With the mixer still set to low speed, gradually add the flour mixture to the egg mixture until just combined, being careful not to overmix.
Gently stir in carrots and walnuts.
Divide the batter evenly among the cake pans or muffin tins. For 9-inch cake pans and half-sheet pans, bake 30 to 45 minutes, or until a toothpick comes out clean; for cupcakes bake 20 to 25 minutes, or until they spring back after being touched.
Allow the cake to cool for 20 minutes. Once the cake is cool, release it from its pan by running a metal spatula or knife along the sides of the pan. Flip the cake over onto another pan or cake board and peel away the layer of parchment.
Recipe source: Confetti Cakes for Kids by Elisa Strauss