something coming soon.
When I can figure out how to get a list of the other posts in this category here, it will be. For now, just some pictures. =)
flickr stream.
The Best Carrot Cake in the Whole World
A couple years ago, one of my wife’s best friends got married. At the reception ( I’m guessing around 250 guests ), the bride’s mother had baked 3 cakes per table for every table, one of which was carrot cake. At the end of the evening, we were saying our goodbyes and I said to the mother, “That carrot cake was fantastic. I love carrot cake, and that is the second best carrot cake I’ve ever had.” I meant it as truly high praise, but based on the looks I received from all parties, my wife included, the words were not received well.
Anyway, this is not that recipe. This is the recipe for The Best Carrot Cake in the Whole World. I believe my Great-Grandmother got this recipe out of the LA Times in the 20’s and it has lived in my mom’s head ever since she learned to make it in the 50’s. This is the cake I request any time I have the opportunity to request a cake, and the one I ate at my wedding.
The Best Carrot Cake in the Whole World : Cake
ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 1/2 tsp cinnamon
- 2 cups sugar
- 1 1/2 cup oil
- 4 large eggs
- 2 3/4 cups grated carrots
- 1 8 1/2 oz can crushed pineapple, drained
- 1 3/4 cup shredded coconut
- 3/4 cup chopped walnuts or pecans
method
Grease and flour 3 9” cake pans and preheat your oven to 350.
Mix the flour, baking powder, baking soda, salt and cinnamon in a bowl. Set aside. In your mixer bowl, stir together the sugar, oil and eggs. Put the bowl on the mixer add the flour mixture and start mixing. As the batter is coming together, add the carrots, pineapple, coconut and nuts. Remember you’re making a cake batter, so don’t overmix.
Divide the batter evenly among the pans and bake for about 45 minutes, but check at 35 for doneness. Mom likes the toothpick method, I tend to use the push method, i.e. reach in and push on the cake. When it’s done, it feels done. When it’s mushy inside, it feels like it. Try it a couple times and you can tell.
Let cool and then frost.
The Best Carrot Cake in the Whole World : Frosting
ingredients
- 1 8 oz package cream cheese
- 1 stick unsalted butter, room temperature
- 1 box powdered sugar
- 1 tsp vanilla
method
Mix with mixer into the best cream cheese frosting you’ll ever taste.
This makes enough frosting for in-between layers and a nice top layer. Double the recipe if you want it on the outside as well, but honestly, it gets pretty freakin rich with that much frosting. For the flour, I would stick with all-purpose, as I think cake flour is not nearly hearty enough to stand up to all the fillings. This comes out like a sweet carrot bread with this rich luscious frosting. Also note, that if you make this cake the night before you need it, you will be rewarded. It ages quite nicely in the fridge. The flavors mellow into happiness, and the frosting develops a nice little shell with the cold.
There you have it. The Best Carrot Cake in the World. I’ve never seen anyone disappointed.
posted to In the Kitchen, at 07:43 AM. permalink
your thoughts on this post:
i whole-heartly second it as the best carrot cake in the world. although, i do get a few looks at my level of fanaticism towards it
posted by: diana | March 27, 2006 09:26 AM
I can’t wait to try it. What do you think of the Cook’s Illustrated carrot cake?
posted by: anne | March 27, 2006 10:05 AM
Anne, I actually haven’t made any other carrot cakes myself because I’ve never tasted another cake as good as this one.
It’s like, “Well here’s the Holy Grail. I guess we’re done.”
posted by: brian | March 28, 2006 08:46 AM
I will have to try this recipe. I do enjoy carrot cake. Thanks for sharing the recipe.
RD
posted by: RD | October 9, 2006 12:21 PM
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