SAVEUR MAGAZINE'S CLASSIC CARROT CAKE

Saveur magazine is the source of this great carrot cake recipe.  Everyone, including me, loved the flavors produced by extra cinnamon, salt and vanilla.  There was only one problem – I was out of oil, so I used a combination of unsalted butter and organic unrefined coconut oil instead.  I’m sure they both contributed to the outstanding flavor of this cake, but I thought the texture was a bit coarse.

Two other changes:-- I don't like raisins in carrot cake, so I left them out.  We don't like gobs of frosting, so I slightly reduced the ingredients and added lemon juice for some tang.  We all thought there was plenty of frosting to cover the cake.

My taste testers raved over this cake and said it was the best carrot cake they’d ever tasted.  That leaves me in a bit of a dilemma.  How do I rate a cake that everyone else thought was tops, and I didn’t.  Flavor-wise, it has my top rating.  Texture-wise, not so much, since I’m just not a fan of coarse-textured cakes.  So I decided to bring my rating up a notch and bring theirs down a notch, leaving me at 9.5 out of 10, same as my two favorites, Cook’s Illustrated’s Simple Carrot Cake and Pillsbury’s Carrot Cake with Creamy Supreme Frosting.  My two favorites both have moistness, balanced flavors and light textures, while Saveur’s cake has superior flavor and moistness with coarse texture.  (One of these days I’m going to have a bake-off to re-rate the top three.)

Classic Carrot Cake Adapted from Saveur Magazine Rating:  9.5 out of 10 Click for PRINTABLE PAGE

CAKE: 2 cups unbleached all-purpose flour 2 tsp. baking powder 2 tsp. baking soda 2 tsp. ground cinnamon 1-1/2 cups sugar 6 Tbsp. unsalted butter 1/4 cup organic unrefined coconut oil 1 tsp. Diamond kosher salt 1/2 cup buttermilk (or 1-1/2 tsp. vinegar + enough milk to make 1/2 cup) 2 tsp. pure vanilla extract (I used my homemade vanilla extract.) 4 large eggs 2 cups finely grated carrots* 1 cup canned crushed pineapple, drained 1 cup coarsely chopped toasted walnuts 1 cup sweetened flaked coconut *Grate carrots on the large holes of a box grater, then pulse in workbowl of a food processor till finely grated. Heat oven to 350F.  Grease and flour a 9” x 13” baking pan; line pan with parchment or two sheets of wax paper; set aside.  In a large bowl, whisk together flour, baking powder, baking soda and cinnamon; set aside.  In a medium microwaveable bowl, melt butter on high.  Whisk in coconut oil and salt and wait for coconut oil to melt if it is hardened (this will depend on time of year and temperature in room).  Whisk in buttermilk, vanilla and eggs till mixture is smooth and well mixed.  With spatula or spoon, lightly stir liquids into flour mixture, just till barely combined.  Fold in carrots, pineapple, walnuts and coconut.  Spoon batter into prepared baking pan, then level batter with spatula.  Bake 40-45 minutes or till toothpick inserted in center returns with just a few crumbs.  Cool in pan 10 minutes, then turn out onto wire rack lined with clean towel.  Remove paper liner from bottom of cake.  When cool, frost with cream cheese frosting.  Cover and refrigerate any leftover cake.  Yield:  12-14 servings FROSTING: 6 oz. Neufchatel or regular cream cheese, softened (Philadelphia brand preferred) 6 Tbsp. unsalted butter, softened 1 tsp. vanilla powder or vanilla extract 1/2 tsp. lemon juice 2 cups confectioner’s (icing) sugar, sifted In medium bowl, beat cheese and butter on medium speed of electric mixer until smooth.  Add vanilla, lemon juice and sugar; beat till fluffy.  Refrigerate.

ALTON BROWN’S CARROT CAKE, adapted half recipe

It’s carrot cake time again.  I love trying out different recipes.  Alton makes his carrot cake in a 9” x 3” round cake pan.  I cut the recipe in half and baked it in a 6” x 2” round cake pan.  The remaining batter went into two (3-1/2”) ramekins.  His flavorings are different, and not everyone liked them.  I think the allspice was the fly in the ointment.  Still, the cake was good, and we enjoyed it.  I mean, is there such a thing as a bad carrot cake?

At least for now, my favorite carrot cakes remain Cook’s Illustrated’s 2003 Simple Carrot Cake and Pillsbury’s Carrot Cake with Creamy Supreme Frosting.   Sam’s Famous Carrot Cake runs a close second.
  
Alton’s recipe, compared to Cook’s Illustrated’s, has less spice, though his spice has a sharper flavor that doesn’t go well with the carrots.  He also uses less carrots, slightly less sugar, less salt, one less egg and no pineapple.  I doubled the salt and added coconut and pecans because Food Network reviewers complained about lack of flavor. 

Maybe we’re all too used to carrot cake that has something besides carrots and spices to develop flavor.  Interestingly,  Cook’s Illustrated’s recipe relies on cinnamon, nutmeg and cloves; Pillsbury’s recipe uses only vanilla, no spices; yet both are perfectly balanced and have other ingredients (coconut, nuts, pineapple) that help to develop flavor.
 

Alton Brown’s Carrot Cake, adapted half recipe Rating:  8.5 out of 10 Click for PRINTABLE PAGE

CAKE INGREDIENTS: 6 oz. carrots, grated on large holes of box grater, then chopped (approximately 3 medium) 6 oz. (about 1-1/4 cups) unbleached all-purpose flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/8 tsp. allspice (I would leave this out for a milder spice taste) 1/8 tsp. cinnamon (I would increase this to 1/2 tsp.) 1/8 tsp. nutmeg (I would increase this to 1/4 tsp.) 1/2 tsp. Diamond kosher salt 1/2 cup chopped pecans (my addition, leave out if desired) 1/4 cup dried sweetened coconut (my addition, leave out if desired) 5 oz. sugar (about 1/2 cup + 2 Tbsp. + 2 tsp.) 1 oz. dark brown sugar (about 2 Tbsp. packed) 1-1/2 eggs (or 1 egg + 1 egg white) 3 oz. plain regular yogurt (or mix nonfat Greek yogurt with milk to make 3 oz.) 3 oz. vegetable oil Heat oven to 350F.  Butter and flour a 6” x 2” round cake pan, plus two (3-1/2”) ramekins.  Line bottoms with parchment paper that has been cut to fit.  Set aside. Place grated carrots in large bowl.  Combine flour, baking powder, baking soda, spices and salt in bowl of food processor.  Pulse for 5 seconds, add to carrots and toss till carrots are coated with flour mixture.  Stir in pecans and coconut (if using).  Combine sugars, eggs and yogurt in bowl of food processor.  Pulse 5-10 seconds to mix, then, with motor still running, add oil through feed tube.  Pour mixture over carrot/flour mixture and stir just till combined.  Pour into prepared pans.  Bake on middle rack of oven for 20 minutes.  Reduce heat to 325F and bake another 10-12 minutes for ramekins, another 22-24 minutes for cake, or till internal temperatures reach 205F in centers.  Cool in pans 10 minutes, then turn out onto wire racks to finish cooling. Cream Cheese Frosting: 4 oz. cream cheese or Neufchatel, soft 2 oz. (1/2 stick) unsalted butter, soft 1/2 tsp. vanilla powder or vanilla extract About 1 to 1-1/2 cups powdered sugar, depending on your taste Combine cheese and butter in medium bowl.  Mix on medium speed of electric mixer till smooth and well combined.  Gradually sift powdered sugar and vanilla powder (if using) into cream cheese/butter mixture while mixing on low speed.  If using vanilla extract, stir in now.  Refrigerate frosting 15-30 minutes before using to firm it up.

SOUTHERN LIVING’S HEALTHIER CARROT CAKE

Southern Living has got religion.  Their reduced-fat “healthier” take on traditional carrot cake uses only 1/4 cup of oil, proving that austerity works.  The frosting, though, was uber sweet for me, so I did halve the sugar.  And I sprinkled chopped toasted walnuts on top, adding some fat back in.  (Walnuts are “good” fats versus unhealthy over-processed vegetable and canola oils which convert to trans-fats when heated.)

I was surprised at how good this cake was, and my hat is off yet again to Southern Living for its wonderful recipes. 

However, my two favorite carrot cakes remain Pillsbury’s Carrot Cake with Creamy Supreme Frosting and  Cook’s Illustrated’s 2003 Simple Carrot Cake with Cream Cheese Frosting.  Both are light, moist and full of flavor, and both are reduced-fat versions. 

Layered Carrot Cake Adapted from Southern Living, April 2011  Rating:  8.5 out of 10 Click for PRINTABLE PAGE

CARROT CAKE BATTER: 2 cups unbleached all-purpose flour 3/4 cup sugar (I used 1/2 cup sugar + 1 Tbsp. NuNaturals Stevia) 2 tsp. baking soda 1 tsp. cinnamon 1 tsp. Diamond kosher salt 1 (8-oz.) can crushed pineapple in juice, drained (I had fresh, so I used it.) 1/4 cup vegetable oil 2 large eggs 2 egg whites 1 Tbsp. vanilla extract (I used my homemade vanilla.) 3 cups grated carrots Vegetable cooking spray CREAM CHEESE FROSTING: 6 oz.  (3/4 of an 8 oz. pkg.) Neufchatel (1/3 less fat) cheese 3 Tbsp. unsalted butter, softened 1 tsp. vanilla powder or vanilla extract 2 cups powdered sugar 1 tsp. fresh lemon juice PREPARE BATTER:  Heat oven to 350F.  Combine flour, sugar, soda, cinnamon and salt in a large bowl;  make a well in center of mixture.  Whisk (don’t beat) together pineapple, oil, eggs, egg whites and vanilla; add pineapple mixture to flour mixture, stirring just till dry ingredients are moistened.  Fold in carrots.  Spoon batter into two (8-inch) round cake pans coated with cooking spray. Bake 22-25 minutes or till a wooden pick inserted in center comes out clean.  Cool in pans on a wire rack 10 minutes.  Remove from pans to a wire rack; cool completely (about 1 hour). PREPARE FROSTING:  In medium bowl, beat Neufchatel, butter and vanilla at medium speed with an electric mixer until smooth.  Gradually add powdered sugar to butter mixture; beat at low speed just till blended.  Do not overbeat.  Beat in lemon juice.  ASSEMBLE:  Place one cake layer on a serving plate; spread with 2/3 cup frosting and top with remaining cake layer.  Spread remaining frosting over top and sides of cake.  Yield:  10-12 servings

COCONUT OIL-RUM RAISIN CARROT CAKE WITH COCONUT OIL CREAM CHEESE FROSTING

Coconut oil has become popular, and I’m seeing recipes using it on a lot of blogs lately.   To get all the health benefits of coconut oil, it’s important to buy organic unrefined.  (Virgin, or extra-virgin – an arbitrary designation -- means nothing on coconut oil containers, so pay no attention to it.  Instead, look for “organic unrefined.”)    Organic unrefined coconut oil has not been subjected to high heat, bleach or toxic solvents and retains all the many health benefits of fresh coconut.


While I love the flavor of this carrot cake, my two faves remain Carrot Cake with Creamy Supreme Frosting (an old Pillsbury recipe), and Simple Carrot Cake with Cream Cheese Frosting (a 2003 Cooks Illustrated recipe). 

Coconut Oil-Rum Raisin Carrot Cake with Coconut Oil Cream Cheese Frosting Adapted from Cooks Illustrated, 2003 Rating:  8 out of 10 Click for PRINTABLE PAGE

INGREDIENTS: 1/4 cup coconut-flavored rum, or regular rum 1 cup raisins 2-1/2 cups unbleached all-purpose flour (I used 1-3/4 c UBAP + 3/4 c white whole wheat) 1-1/4 tsp. baking powder 1 tsp. baking soda 1-1/4 tsp cinnamon 1/2 tsp. nutmeg 1/8 tsp. powdered cloves 1/2 tsp. Diamond Kosher salt 1/2 cup unrefined coconut oil 1/4 cup unsalted butter 1-1/2 cups sugar (I used 3/4 cup sugar + 3 Tbsp. NuNaturals stevia) 1/2 cup light brown sugar 4 large eggs 3/4 cup buttermilk (or 3/4 cup milk + 2-1/2 tsp. vinegar or lemon juice) 3 cups peeled, grated carrots  (use food processor or large holes of box grater) 1 cup sweetened dried coconut flakes (I used Baker) 1/2 cup toasted chopped pecans In small saucepan, heat rum to boiling.  Add raisins, cover and set aside to steep for at least 1/2 hour, or until all liquid is absorbed.  Spray 3 (8- or 9-inch) cake pans with nonstick cooking spray.  Line bottoms with double thickness of wax paper rounds cut to fit the pans.  Heat oven to 350F.  In medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside. In another small saucepan, heat oil and butter till almost melted.  Off heat; stir to melt any remaining pieces; set aside to cool slightly.   In work bowl of food processor, using metal blade, process sugars and eggs till frothy and thoroughly combined, about 20 seconds.  With machine running, add buttermilk and the melted oil/butter mixture.  Process till light in color and well emulsified, about 20 seconds longer.  Scrape into large bowl; stir in carrots, coconut, pecans and dry ingredients, mixing lightly just till incorporated and no streaks of flour remain.  Pour into prepared pans.  Bake 27-29 minutes, or till a toothpick inserted near center returns with just a few crumbs.  Cool in pans 10 minutes, then turn out onto towel-lined wire rack to finish cooling.  Remove wax paper from bottoms of cake while cake is still hot.  Frost cake with Coconut Oil Cream Cheese Frosting.  Garnish with toasted coconut* and pecans. *To toast coconut, spread 1 to 1-1/2 cups sweetened dried coconut flakes on a jelly roll pan and bake at 325F, stirring often, until coconut is golden, about 20-25 minutes.  Coconut will be limp at first, but will crisp up as it cools.  Store in a covered glass jar in refrigerator till needed.

CRACKER BARREL OLD COUNTRY STORE CARROT CAKE

I’ve never tasted carrot cake from Cracker Barrel, but this recipe is supposed to be a copycat of it.  Whether it tastes like Cracker Barrel’s or not I can’t say, but I can say that this is one delicious carrot cake.  It’s fully loaded with everything that can go into a carrot cake:  walnuts, carrots, pineapple, coconut, raisins and spices.  Light and flavorful with a sweet cream cheese frosting, this cake will make a bit hit at your next gathering. 



I made some changes.  I used some white whole wheat flour in place of some of the unbleached all-purpose flour, I subbed buttermilk for half the oil, stevia for some of the sugar, and I soaked the raisins in Canadian Mist whiskey.  I couldn’t resist.  The recipe below is printed as I got it, with my changes in brackets and Italics.  You can decide if you want to make it from the original or my way. 

Cracker Barrel Old Country Store Carrot Cake Adapted from food.com Rating:  9 out of 10 Click for PRINTABLE PAGE

CAKE INGREDIENTS: 3 cups flour (I used 3/4 cup white whole wheat flour + 2-1/4 cup unbleached all-purpose) 2 tsp. baking powder 2 tsp. baking soda 2 tsp. ground cinnamon 1 tsp. freshly ground nutmeg 1/2 tsp. ground cloves 1/2 tsp. sea salt or kosher salt 1-1/4 cups vegetable oil (I used 1/2 cup + 2 Tbsp. vegetable oil and 1/2 cup + 2 Tbsp. low-fat buttermilk) 1-1/2 cups sugar (I used 3/4 cup sugar + 3 Tbsp. NuNaturals Stevia) 1/2 cup brown sugar 2 tsp. pure vanilla extract (my homemade extract) 3 large eggs 3/4 cup toasted finely chopped walnuts 2 cups finely shredded carrots 1 cup crushed pineapple (8 oz. can with juice) 1/2 cup finely shredded coconut (I used Baker’s sweetened dried) 1/2 cup raisins (soaked in bourbon or whiskey till plump then drained) Heat oven to 350F.  Grease and flour a 9” x 13” pan.  In large bowl, whisk together flour, baking powder, baking soda, spices and salt; set aside.  In another large bowl, using medium speed of electric mixer, beat oil, sugars, vanilla and eggs until smooth and fluffy.  Add walnuts, carrots, pineapple, coconut and raisins and blend well on low speed.  Gradually add flour mixture, 1/3 at a time till blended thoroughly. Pour batter into prepared pan and bake 40-50 minutes, or till a toothpick inserted in center returns clean.  Cool in pan on wire rack at least 1 hour, or till thoroughly cooled.  Prepare cream cheese frosting: In medium bowl, beat 8 oz. softened cream cheese and 1/2 cup (1 stick) softened butter on medium speed of electric mixer until light and fluffy.  Beat in 1 tsp. vanilla and gradually beat in 2 cups powdered sugar till smooth.  Turn mixer on high and beat frosting till light and fluffy.  Spread on cooled cake and sprinkle with 1/2 cup chopped toasted pecans or walnuts.  Yield:  about 24 servings, depending on size of slices

CARROT CAKE WITH CREAMY SUPREME FROSTING

Here is yet another carrot cake recipe, this time from old reliable Pillsbury.  Instead of cinnamon, Pillsbury uses vanilla for the flavoring.  Their frosting is combined with coconut and chopped nuts.  I had my doubts, but because it was Pillsbury, I gave it a try, and I was not disappointed.  The cake is moist, sweet and flavorful, and has a lighter texture than some of the very dense carrot cakes I've tasted.  I've rated this cake as highly as my previous top pick, Cook's Illustrated 2003 Simple Carrot Cake with Cream Cheese Frosting.

I reduced the sugars in both the cake and the frosting.  Trust me, it’s plenty sweet without the extra sugar, and everyone who tasted it agreed.  The only other change I made was to substitute buttermilk for half the oil, as I do with all carrot cake recipes.  Surprisingly, this is one really good carrot cake, one that I would make again.

 

Carrot Cake with Creamy Supreme Frosting Adapted from “Lovin’ from the Oven,” The Pillsbury Company, 1987 Rating:  9.5 out of 10 Click for PRINTABLE PAGE

CAKE: 2-1/2 cups unbleached all-purpose flour, lightly spooned and leveled 2 tsp. baking soda 1 tsp. salt 1-1/2 cups sugar 1/2 cup vegetable oil 1/2 cup low-fat buttermilk (or 1/2 cup milk + 1-1/2 tsp. cider vinegar or lemon juice) 2 tsp. good-quality pure vanilla extract 2 large eggs 2 cups carrots, grated on large holes of box grater 8-1/4 oz. can crushed pineapple, drained 1/2 cup raisins, plumped in heated drained pineapple juice and drained 1/2 cup chopped toasted walnuts or pecans Heat oven to 350F.  Grease and flour a 13x9” pan.  In medium bowl, combine flour, baking soda and salt; set aside.  In large bowl, combine sugar, oil, buttermilk, vanilla and eggs; beat on medium-high speed of electric mixer till smooth, about 2-3 minutes.  Stir in flour mixture on lowest speed and just barely mix.  Add carrots, pineapple, drained raisins and nuts.  Pour into pan.  Bake about 45 minutes, or till cake springs back when touched lightly in center.  Cool completely.  (Directions were not clear, but I removed cake from pan and pulled parchment off cake, then cooled cake on wire rack.) FROSTING: 8 oz. cream cheese or Neufchatel cheese, softened 2 cups powdered sugar 6 Tbsp. unsalted butter, softened 2 tsp. high-quality pure vanilla extract 1 cup Baker’s sweetened dried coconut 1/2 cup chopped toasted walnuts or pecans In large bowl, combine cream cheese, sugar, butter and vanilla.  Beat at medium-high speed of electric mixer until smooth.  Stir in coconut and nuts.  Spread over cooled cake.

LADIES HOME JOURNAL CARROT CAKE

In my quest to find the best carrot cake recipe, I find I am faced with a dilemma:  I like them all, though my fave still remains Cook's Illustrated 2003 Simple Carrot Cake with Cream Cheese Frosting, for its lighter texture and slightly spicier flavor. 

Could carrot cakes be like brides and Christmas trees -- no losers?  For me, it seems so.  Here’s another great recipe, as magazine recipes usually are.  This one makes a dense cake with excellent flavor, thanks in part to raisins that get soaked in bourbon (or in my cake’s case, Canadian Mist whiskey).  The frosting, with very little sugar, is the perfect counterpart to the sweet, rich and moist cake.  Timing is perfect.



The shape of the cake is odd.  It’s baked in a 10-inch springform pan, but I didn’t want long thin wedges.  So I cut a circle in the middle and cut thicker, smaller wedges from the outside circle.  The inside circle became my special, hidden treat.

Ladies Home Journal Carrot Cake Source:  Ladies Home Journal Magazine Rating:  9.0 out of 10 Click for PRINTABLE PAGE

INGREDIENTS:  1/2 cup raisins 1/4 cup bourbon (I used Canadian Mist whiskey) 2 cups unbleached all-purpose flour, spooned and lightly swept 1 tsp. baking soda 1/2 tsp. baking powder 3/4 tsp. sea salt or kosher salt 3/4 tsp. freshly grated nutmeg 1/2 tsp. cinnamon 1/4 tsp. ground cloves 2 cups granulated sugar (I used 1 cup sugar + 1/4 cup Nu Naturals Stevia) 1 cup vegetable oil (I used 1/2 cup oil + 1/2 cup low-fat buttermilk) 2 large eggs 3/4 lb. (12 oz.) carrots, peeled, grated coarsely, then chopped 1 cup toasted pecans, coarsely chopped Heat oven to 350F (325F for dark or coated pans).  Grease a 10-inch springform pan or a 10-inch round cake pan.  Line bottom with wax paper; grease paper.  Combine raisins and bourbon in small bowl; set aside. Sift together flour, baking soda, baking powder and spices in a bowl.  Set aside. Using a stand mixer fitted with paddle attachment, beat sugar, oil and buttermilk if using, until blended.  Add eggs, 1 at a time, scraping side and bottom of bowl after ach addition.  At low speed, beat in dry ingredients just till combined.  Drain raisins through sieve; discard bourbon or save for future use.  Add raisins, carrots and pecans to flour mixture.  At medium speed, beat about 3 more minutes, until batter is well blended.  Pour into prepared pan; bake 1 hour and 15 minutes, until toothpick inserted in center of cake comes out clean.  (Feel pick with finger to see if it’s  dry.  If gummy, bake longer.  Carrot cakes are difficult to test for doneness and you can be deceived into thinking it’s done when it’s not.  I found the timing to be perfect.)  Cool cake in pan on wire rack 15 minutes; remove side of pan.  Invert onto rack and remove bottom of pan and wax paper.  Cool completely.  (If using cake pan, run a knife around side of pan and invert cake onto rack; remove pan and wax paper.)  Transfer to serving plate. Make frosting:  In medium bowl, beat 8 oz. softened cream cheese or Neufchatel and 4 Tbsp. softened butter until smooth.  Beat in 1 cup confectioner’s sugar, 1 tsp. pure vanilla extract and 1/2 tsp. fresh lemon juice until light and fluffy.  Spread over top of cake.  If desired, garnish with toasted pecans or walnuts.  Serves 12-18, depending on size of slices

COOK’S ILLUSTRATED 2003 “SIMPLE CARROT CAKE WITH CREAM CHEESE FROSTING”

Now that I am an official carrot cake junkie, my quest is to find the very best carrot cake recipe.  I fell in love with carrot cake after making my first (Sam's Famous Carrot Cake) in November. 

Cook’s Illustrated published a carrot cake recipe in 1998 to mixed reviews.  The recipe used an abundance of carrots (about 7 cups), that were sugared to drain excess liquid out.  Instead of using oil for the fat in their 1998 cake, CI browned butter for a deeper flavor.  In March, 2003, Bridget Lancaster (America’s Test Kitchen) developed an easier recipe using fewer carrots, but, surprisingly, went back to oil.  After making Sam’s Famous Carrot Cake, I realized that it is possible to substitute buttermilk for half the oil.  It reduces the fat content of the cake, and also tenderizes the crumb while adding a nice flavor.  So I’ve decided I’ll be doing that for all my carrot cakes – I mean, why not?  With today’s recipe, you have the option of adding nuts and raisins, if desired.  I decided to add nuts and chopped fresh pineapple instead of raisins.  Also, since I was experimenting, I cut the recipe in half and made it in an 8x8 pan.



I still had two pieces of Sam’s cake in my freezer and so I taste-tested the two cakes side by side.  The comparison is apples to oranges.  Sam’s cake is fully loaded with nuts, raisins, pineapple and coconut, producing a cake that is almost like a Christmas fruitcake.  The CI 2003 cake only has nuts and pineapple.  Both cakes are phenomenal in taste and texture, but I have to give a slight edge to today’s recipe.  I love its flavor of mixed spices (compared to just cinnamon alone in Sam’s), and it has a lighter texture that is very appealing.
 

Cook's Illustrated 2003 "Simple Carrot Cake with Cream Cheese Frosting" Adapted half recipe Rating:  9.5 out of 10 Click for PRINTABLE PAGE

INGREDIENTS:  1-1/4 cups (6-1/4 oz.) unbleached all-purpose flour 1/2 + 1/8 tsp. each, baking powder and cinnamon 1/2 tsp. baking soda 1/4 tsp. each, freshly ground nutmeg and fine sea salt 1/16 tsp. ground cloves 3/4 cup toasted chopped walnuts or pecans 3/4 cup granulated sugar 1/4 cup light brown sugar 2 large eggs 1/3 cup + 1 Tbsp. vegetable oil 1/3 cup low-fat buttermilk 1-1/2 cups shredded carrots (about 3 medium) 1/2 cup chopped, drained pineapple, fresh or canned Adjust oven rack to center position; heat oven to 350F.  Grease an 8x8 pan; line pan with parchment.  Grease the parchment; set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, nutmeg, salt and cloves; stir in nuts; set aside.

In medium bowl, whisk together sugars and eggs till frothy.  Add oil and buttermilk and whisk till smooth and well combined.  Stir in carrots and pineapple, then add, all at once, to dry ingredients, stirring with a spoon or spatula until just mixed.  Pour batter into prepared pan and bake 40-45 minutes, or till a toothpick inserted in center returns with just a few crumbs.  Rotate pan halfway through baking time.  Cool cake in pan about 20 minutes, then turn out onto wire rack, remove parchment, and cool completely.

In the meantime, prepare cream cheese frosting:

With electric mixer, beat 4 oz. cream cheese, 3 Tbsp. soft butter, 1 tsp. sour cream and 1/4 tsp. vanilla till smooth.  Gradually add 3/4 cup confectioner’s sugar and beat till fluffy.  Spread frosting on top of cooled cake.  Cut into squares to serve.  Refrigerate or freeze leftovers.  (This cake freezes well but cannot be microwaved to thaw because it will melt the frosting.)

SAM’S FAMOUS CARROT CAKE

True confession:  I had never made a carrot cake before when I decided to try this recipe.  Why I had never made a carrot cake is not a mystery.  It’s because I had never eaten carrot cake.  And that is because I didn’t think I would like it.  Those of you who are carrot cake fans or addicts are shaking your heads in wonderment.  And now, of course, so am I.

This recipe, rated 5 stars on allrecipes.com and written by the grandson of “Sam,” was followed to a “T,” with the only exception being that I plumped the raisins in orange juice and lowered the baking temperature from 350F to 325F.  From my first bite, I was addicted to carrot cake – its moistness, rich and complex flavors from fruits, nuts and, of course, the carrots – and the creamy frosting that crowns it. 

I loved this cake, its texture and flavor are amazing, but I'm not giving it my top rating.  The reasons:  first, it’s geared to an 8x12 pan.  Who has one?  I was lucky to have in my kitchen a 7.5”x11.75” Pyrex pan, and it worked well.  Next, I think the cake needs more salt and spices.  That being said, I dreamed about this cake when I wasn’t eating it.  After I try other carrot cake recipes, I may come back and change this rating.  But, like I said, I’ve never eaten carrot cake, so I have no reference point. 

Sam’s Famous Carrot Cake Adapted from allrecipes.com Rating:  9.0 out of 10 Click for printable page

INGREDIENTS:  1/2 cup orange juice 1 cup raisins 2 cups unbleached all-purpose flour 2 tsp. baking soda 2 tsp. cinnamon (I would add 3/4 tsp. pumpkin pie spice to this next time) 1/4 tsp. salt (I would increase this to 1/2 tsp. next time) 2 cups shredded carrots 1 cup flaked coconut 1 cup chopped toasted walnuts 3 large eggs 3/4 cup buttermilk or soured milk (sour milk=3/4 cup milk + 2 tsps. cider vinegar) 3/4 cup vegetable oil 1-1/2 cups white sugar 2 tsp. vanilla extract 1 (8 oz.) can crushed pineapple, undrained In 1 cup Pyrex measuring cup, microwave orange juice on high till hot, about 20 seconds.  Add raisins.  Leave in microwave (turned off) for 15 minutes or longer to plump raisins. Heat oven to 325F.  Grease and flour an 8x12 pan.  Line with 2 pieces of wax paper cut to fit bottom of pan. In medium bowl, whisk together flour, baking soda, spices and salt.  Whisk in carrots, coconut and walnuts. In large bowl, whisk together eggs, milk, oil, sugar and vanilla till smooth.  Lightly stir in pineapple and drained raisins.   Add flour mixture and stir lightly with spatula or spoon till combined. Pour batter into prepared pan; bake 1 hour or till a toothpick inserted near center returns with just a few crumbs.   Cool cake in pan 10 minutes, then turn out onto wire rack.  Remove wax paper.  Cool completely before frosting with Vanilla Cream Cheese Frosting.  If desired, sprinkle additional toasted chopped walnuts over frosting.