Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Abby Dodge is a contributing editor at Fine Cooking magazine and the author of The Weekend Baker. She first shared this recipe for Classic Carrot Cake with Vanilla Cream Cheese Frosting on February 21, 2009.
Keep reading for the full recipe…
Classic Carrot Cake with Vanilla Cream Cheese Frosting 1 cup canola, corn, or vegetable oil; more for the pans Frosting Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil and flour the sides of two 9×2-inch round cake pans, tapping out any excess flour. Line the bottoms of the pans with parchment. In a medium bowl, whisk the flour, cinnamon, baking soda, nutmeg, ginger, and salt. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, mix the oil, eggs, carrots, brown sugar, walnuts, raisins, and vanilla on medium speed until well blended, about 1 minute. Add the dry ingredients and mix on low speed until just blended, about 30 seconds. Divide the batter evenly between the prepared pans. Bake until the tops of the cakes spring back when lightly pressed and a cake tester inserted into the centers comes out clean, 28 to 30 minutes. Let cool in the pans on a rack for 15 minutes. Run a knife around the inside edge of the pans to loosen the cakes, invert them onto the rack, remove the pans, and carefully peel away the parchment. Set the cakes aside to Make the Frosting Assemble the Cakes
Yields one 9″ layer cake;
Serves 12 to 14
2 cups (9 oz) unbleached all-purpose flour; more for the pans
2 tsps ground cinnamon
1 3/4 tsp baking soda
3/4 tsp ground nutmeg
3/4 tsp ground ginger
3/4 tsp table salt
4 large eggs
2 1/2 cups (8 3/4 oz) lightly packed, finely grated carrots
2 cups packed light brown sugar
3/4 cup chopped walnuts, toasted
1/2 cup raisins
1 1/2 tsp pure vanilla extract
1 lb cream cheese, softened
12 oz (1 1/2 cups) unsalted butter, softened
1 lb (4 cups) confectioners’ sugar
4 tsps pure vanilla extract
3/4 tsp table salt
cool completely before frosting.
In a large bowl, beat the cream cheese and butter with the mixer on medium speed until very smooth and creamy, about 1 minute. Add the confectioners’ sugar, vanilla, and salt and beat on medium high until blended and fluffy, about 2 minutes. Cover the frosting and
set aside at room temperature until the layers are completely cool.
Carefully set one cake upside down on a large, flat serving plate. using a metal spatula, evenly spread about 11/2 cups of the frosting over the top of the cake. Top with the remaining cake layer, upside down. Spread a thin layer (about 1/3 cup) of frosting over the entire cake to seal in any crumbs and fill in any gaps between layers. Refrigerate until the frosting is cold and firm, about 20 minutes. Spread the entire cake with the remaining frosting. Refrigerate the cake for at least 4 hours or up to 2 days. The cake is best served slightly chilled or at room temperature.