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Come Party With Me: 30th Birthday — Dessert

Every year for her birthday, DearSugar's best friend makes her the same carrot cake. Thirty will be no different, Dear is already looking forward to this moist, delicious cake! Her best friend makes it with raisins and a thick layer of cream cheese frosting.

To take a look at the recipe she will be using,

.

Carrot Cake

Carrot Cake

Carrot Cake

Ingredients

For the cake:
Softened butter and flour for the pan
1 lb. carrots, peeled and cut into 1-inch pieces
10 oz. (2-1/4 cups) all-purpose flour
2 tsp. baking soda
1 tsp. table salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground mace
1/4 tsp. ground cloves
3 oz. (3/4 cup) walnuts or pecans, coarsely chopped
1/2 cup raisins
4 large eggs, at room temperature
1-1/2 cups granulated sugar
1/2 cup packed dark-brown sugar
1 cup vegetable oil
1/4 cup walnut oil (preferably toasted walnut oil)
For the frosting:
8 oz. (1 cup) unsalted butter, cut into 1/2-inch pieces and completely softened at room temperature
1 lb. cream cheese, cut into pieces and completely softened at room temperature
4-1/4 oz. (1 cup) confectioners’ sugar, sifted
1 Tbsp. pure vanilla extract
1 oz. (1/2 cup) chopped walnuts or pecans for garnish (optional)

Directions

  1. Position a rack in the bottom third of the oven and heat the oven to 350°F. Butter and flour a 9-x-13-inch heavy-duty metal cake pan.
  2. In a food processor (use the steel blade), chop the carrots very finely to about the consistency of couscous. Transfer to a small bowl and rinse the food processor bowl (you’ll need it again).
  3. In a large bowl, combine the flour, baking soda, salt, and spices. Whisk to blend thoroughly. Transfer 1/4 cup of this mixture to a small bowl and add the raisins and the 3 oz. nuts. Toss to combine.
  4. In the food processor (again use the steel blade), mix the eggs and sugars until blended. With the machine running, slowly add the oils in a steady stream until combined. Scrape this mixture into the flour mixture.
  5. Stir with a wooden spoon or rubber spatula to combine. Add the carrots and the raisin-nut mixture; stir to combine.
  6. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Let cool on a rack to room temperature before inverting the pan to remove the cake. Let cool completely before frosting.
  7. Make the frosting: fit a stand mixer with the paddle attachment (a hand mixer works, too).
  8. Beat the butter on medium speed until it’s quite light, fluffy, and resembles whipped cream, about 3 minutes. Add the cream cheese one piece at a time, beating well after each addition. When all the cream cheese is incorporated, reduce the speed to medium low, and gradually add the sugar and vanilla, stopping the mixer each time you add the sugar. Mix just enough to remove any lumps; scrape the bowl as needed. If the frosting seems a bit loose, refrigerate it for a few minutes until it seems spreadable.
  9. Frost the cake: scrape about two-thirds of the frosting onto the center of the cake. With a narrow metal offset spatula, push the frosting from the center out to and just over the cake’s edges. Spread with as few strokes as possible to prevent crumbs from catching in the frosting. Cover the top of the cake first then use the remaining frosting along with what’s creeping over the edges of the cake to cover the sides. Once the cake is covered, drag the front tip of the spatula back and forth from end to end to create a textured surface on the top of the cake. If you like, sprinkle the nuts on top of the cake and press them into the sides.

Serves 12-15.

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Join The Conversation
Alisha_Stiletto Alisha_Stiletto 8 years
Can someone tell me what MACE is? I assume its not the pepperspray kind. LOL
frizzybeargirl frizzybeargirl 8 years
This recipie sound amazing can't wait to try it
puddlesworth puddlesworth 8 years
I love carrot cake!
lilxmissxmolly lilxmissxmolly 8 years
oh god...that thick layer of cream cheese frosting is making me drool. i love me some carrot cake, but i would prefer it without the raisins or nuts.
CesyBabe CesyBabe 8 years
oh man the kitchen i work in made carrot cake the other night- we had a ginormous mixing bowl of cream cheese icing we had to clean up.... have to admit we all got spoons and scraped away!
aimeeb aimeeb 8 years
Mmmmm cc frosting is amazing!! Also if you use whole wheat flour it tastes even MORE amazing. I use that and scratch the nuts/raisins.
Kaciegrrl Kaciegrrl 8 years
Love me some carrot cake, but sans raisins. Not a fan.
emalove emalove 8 years
I love carrot cake, but I have to make mine with no raisins...I hate 'em!
jessie jessie 8 years
oh man...makes me want to go to the store to get all the stuff and make it...it looks so good!!!!!! good idea yammy...freeze treats for later...plus for me..it means i can't eat it all at once!! ;)
chiefdishwasher chiefdishwasher 8 years
My grandmother passed down almost the exact recipe. It is so good. And we tell ourselves that the more we eat, the more portions of vegetables we get. It is like health food! No?
yammy yammy 8 years
i love carrot cake! i've frozen it as well, with lots of success so you can always cut it up and save individual slices as treats for later, when you don't feel like whipping up a huge dessert
ElizabethRae ElizabethRae 8 years
That looks grrreat! A ton of ingredients though!! Even if I don't make the cake, the frosting looks like a winner! Thanks for sharing :)
fuzzles fuzzles 8 years
A friend made me the same from-scratch carrot cake with the real cream cheese frosting for my birthday last year. It was an orgasm on a plate! :)
elle619 elle619 8 years
I had a coworker that made a to die for carrot cake she gave me the recipe and sad to say it got lost during my move :(
Linda-McP Linda-McP 8 years
Thanks, Yum. My husband loves carrot cake. Think I'll surprise him with this one.
saritabonita saritabonita 8 years
i made a delish frosting yesterday . its a bit easier and its good with carrot cake. 1 cup baking white chocolate chips melt on medium (microwave) for 4 minutes... (use a fork to stir it after 2 minutes then put it back in) after 4 minutes, let cool for 5 and slowly stir in a whole can of vanilla creamy frosting. YUMMERS! :)
silly3 silly3 8 years
Yay yay yay! Thank you for this recipe. It was just my birthday and carrot cake is one of my all-time favorites!
kiwitwist kiwitwist 8 years
love me some carrot cake!
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