The recipe featured in KAF’s Bake the Bag challenge for Week 6 is their Carrot Cake.
First thing I need to say up front is that I do not like carrot cakes aside from the frosting.
I will generally eat the cream cheese frosting off and leave the cake if it is served to me. I think it is a texture thing. I prefer to eat the cake and not have to chew/bite anything other than cake, usually.
However, I am not sure wtf magic is in this recipe because I actually ate both the cake and frosting with no crumb left behind. After I stared between at the empty plate and back at the cake itself, I kept wondering how and why I liked this version. Was it because I made it and knew what went into the recipe? Was it the wheat flour? Naww, the wheat flour couldn’t have that huge effect on the recipe, could it? In the end, I decided that a combination-of-ingredients and great recipe were the winning combos for this recipe.
I did alter the recipe slightly based on my preference but they were tiny changes.
Spice ratio: I added apple pie spice for half of the cinnamon.
Carrots: I opted to cheat and buy shredded/matchstick carrots in a bag. I did chop them up a little bit, not too fine but medium.
Vanilla: Used my homemade vanilla (made with rum).
All I know, as of this moment is that I do in fact enjoy eating carrot cake, specifically this recipe. Kudos to KAF for showing me the light that I thought would never shine down on any carrot cake EVER!
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 1 teaspoon salt
- 4 large eggs
- 1/2 tablespoon cinnamon
- 1/2 tablespoon of apple pie spice
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 2 teaspoons baking soda
- 2 cups King Arthur White Whole Wheat Flour
- 3 cups shredded carrots
- 1 1/2 cups chopped pecans
- 1/2 cup (8 tablespoons) unsalted butter, room temperature
- one 8-ounce package cream cheese, room temperature
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 2 1/2 to 3 1/2 cups confectioners’ sugar
- 1 teaspoon milk if necessary to thin frosting
To make the cake:
- Preheat the oven to 350°F. Lightly grease two 9″ round layer pans, or one 9″ x 13″ pan.
- Beat together the oil, sugar, salt, eggs, spices, and baking soda.
- Measure flour by gently spooning it into a cup, then sweeping off any excess. Add the flour, stirring until well blended.
- Add the carrots and nuts, and mix until just blended. Pour into the prepared pans.
- Bake the cake for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it.
- Allow the cake to cool completely before frosting.
To make the frosting:
- Beat the butter and cream cheese together until smooth.
- Add the salt and vanilla. Beat in the sugar.
- Add a teaspoon of milk if the frosting is too stiff to spread; add additional powdered sugar if it’s too thin.
- Frost the cake as desired.
You can check out the original recipe here: King Arthur’s Carrot Cake.