Last weekend, The Boy and I celebrated Valentine’s Day. We started by cruising the Strip District Saturday morning, grabbing donuts and coffee and cheese and lobster. The Boy allowed time for us (me) to peek my head in every shop and take my time perusing the goods. This is my kind of date 🙂
After our Strip District jaunt, The Boy and I parted ways. I was to arrive back at his place around 7PM. My job was to bring dessert and come hungry.
Now I know Valentine’s Day means chocolate for many. However, The Boy is not a chocolate fan and wanting to please my own Valentine, I went for something just as delicious. Carrot cake.
I used Alton Brown’s recipe –
Carrot Cake (from foodnetwork.com – see recipe here)
- 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
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.
(Notes: I halved this recipe and baked in a round 6 by 2 inch cake pan. I used almost all the batter save for maybe a few tablespoons.)
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
(Notes: Again, I halved the amounts for the frosting. I also made this using a hand mixer.)
The cake had wonderful flavor. This is also a carrot cake sans nuts, raisins, or anything of that nature. Although I love all those add ins, I appreciated the simplicity of this particular cake.
However, the texture was slightly off. I don’t know if I possibly messed up the measurements while halving the recipe? There was this very slight rubbery texture to the cake – like one might get when making a lowfat muffin. Hmm. I think was likely a result of my tinkering with the recipe and using a different pan.
The cake was still a hit though (loved the smaller size pan and resulting cake – more suitable for two) and enjoyed with a wonderful meal prepared by The Boy. The meal started with cheeses and meats from PennMac, served with homemade Italian bread The Boy had baked. Swoon. I was then served hand-made lobster ravioli (again, made by The Boy) in a saffron and lobster broth. Amazing. How did I get this guy again?