How to Make Carrot Cake

 The shredded coconut, chopped nuts, raisins, and grated carrots give this traditional carrot cake dish texture. It is not too spicy. If your dried fruit feels a little dry, you may give it a little extra moisture by steaming it for a few minutes, soaking it in boiling water and then draining it, or even just running it under hot water from the faucet. To prepare the fruit for use, pat it dry. Although there is enough frosting to cover the sides, top, and tiers of the cake, each layer is lavishly covered to the point where the icing ripples out over the edges when the next layer is added. Simply cover the top of the cake with icing while omitting the sides.

INGREDIENTS

Yield: 8 to 12 servings

For the Cake

• 2cups all-purpose flour
• 2teaspoons baking powder
• 2teaspoons baking soda
• 2teaspoons ground cinnamon
• ¾teaspoon salt
• 3cups grated carrots (you can grate the carrots in a food processor fitted with a shredding blade)
• 1cup coarsely chopped walnuts or pecans
• 1cup shredded coconut, sweetened or unsweetened
• ½cup moist, plump raisins (dark or golden) or dried cranberries
• 2cups sugar
• 1cup canola or safflower oil
• 4large eggs

For the Frosting

• 8ounces cream cheese, at room temperature
• 1stick (8 tablespoons) unsalted butter, at room temperature
• 1pound (3¾ cups) confectioners' sugar
• 1tablespoon fresh lemon juice or ½ teaspoon pure lemon extract
• ½cup shredded coconut, optional
• Toasted finely chopped nuts and/or toasted coconut, for topping, optional

Step 1




To prepare the cake, arrange the oven's racks so that it is divided into thirds and preheat to 325 degrees. Three 9-inch round, 2-inch deep cake pans should be butter and flour. Flour the interiors and tap out any extra.

Step 2

Salt, baking soda, baking powder, and flour are all whisked together before being left aside. Combine the carrots, chopped almonds, coconut, and raisins in a separate bowl.

Step 3

The sugar and oil should be combined until smooth either in a mixer with the paddle attachment or in a big basin with a whisk. As you add the eggs one at a time, beat the batter further until it becomes even smoother. Reduce the speed of your mixer to low. If you're mixing by hand, turn to a big rubber spatula. Gently whisk in the flour mixture. Only stir until the dry ingredients are completely incorporated. Add the chunky components while still stirring slowly.

Step 4

Bake the baking dishes after dividing the batter among them. Bake the cakes for 40 to 50 minutes, turning the pans around halfway through from top to bottom and from front to back. When a knife pushed into the center of the cakes comes out clean, the cakes are fully baked; the edges of the cakes will just begin to pull away. After 5 minutes of cooling, put the pans out onto cooling racks to finish cooling to room temperature. (At this point, the cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months; thaw before frosting.)

Step 5

For the frosting: Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners' sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.

Step 6

If you want coconut in the filling, take about half of the frosting and combine it with the coconut.

Step 7

Place one layer of the cake, right-side up, on a cardboard circle or cake plate before frosting it. Use half of the coconut frosting, if you added coconut to the frosting, to generously cover the top layer. To evenly spread the frosting to the layer's edges, use an offset spatula or a spoon. Place the cake top-side down when adding the second layer on top. Apply the remaining coconut icing to the cake. Place the last layer on top, right-side up, and coat the top and edges of the cake with basic frosting, if desired. Add frosting swirls to the top layer to complete it. Sprinkle the toasted nuts or coconut on top of the cake now, while the icing is still soft if you prefer to do so. Just to set the frosting, place the cake in the refrigerator for 15 minutes.

Step 8

When the icing has dried, the cake is ready for serving. It may also be left out overnight if it is kept at room temperature and covered with a cake keeper. The cake tastes excellent alone but is better with whipped cream, vanilla ice cream, or even some lemon curd with a little whipped cream folded in. It is best served in thick slices at room temperature.

Step 9

Storage: The cake will remain at room temperature, covered, for two to three days. You can also freeze it uncovered, let it firm up, then wrap it airtight and store it in the freezer for up to 2 months. Defrost it overnight in the fridge while still wrapped.