Today is John’s 27th birthday. Yes, I just announced it to the world. And in honor of the occasion I made him a carrot cake. You see, he likes carrot cake. A lot. His favorite birthday cake wasn’t carrot growing up, it was a chocolate skillet cake his mom makes. But seeing as I like to avoid any oedipal situations, I opted for carrot cake.
I forgot how long it takes to bake a cake and ice it. Four hours from start to finish, including a trip to the store for cream cheese. I used Alton Brown’s recipe (see below) except that I made it into a two-layer cake and put chocolate frosting (melt some chocolate, some butter and then throw them in the food processor with a little cottage cheese and monkey with the texture/flavor until it seems like frosting). The cream cheese frosting was touch-and-go there for a minute when it didn’t firm up like it was supposed to. But I threw it in the freezer for a few minutes and it hung on to the cake fairly well after that.
Carrot Cake
Courtesy of Alton Brown and FoodNetwork.com
- Unsalted butter, for the pan
- 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
- 12 ounces grated carrots, medium grate, approximately 6 medium
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon salt
- 10 ounces sugar, approximately 1 1/3 cups
- 2 ounces dark brown sugar, approximately 1/4 cup firmly packed
- 3 large eggs
- 6 ounces plain yogurt
- 6 ounces vegetable oil
- Cream cheese frosting, recipe follows
Directions
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups
I like how the frosting looks more like a glaze than a typical frosting–how’d you do that?? I hate how stiff cream cheese frosting can be. Looks delicious (and beautiful!).
I love how it looks just like a bunch of hot semen! God! I love cake!