Last month I had a super crazy schedule: 24 hours on, 24 hours off, alternating for 5 weeks in the busy emergency room. At some point during the night (and sometimes during the day) you become slightly (or completely) delirious with exhaustion, dehydration, knowledge overload and hunger (also known as being hangry!). When this happens, it is doctor recommended that you seek out a caffeinated beverage and something sweet STAT. One night, this something sweet happened to be carrot cake cupcakes, in honor of my co-resident’s birthday- she was extremely lucky to spend part of it with me in the emergency room (note sarcasm)!
This recipe is one of my most requested desserts and can be made as one large cake or as a dozen cupcakes. From the original Flour cookbook, this carrot cake is a mixture of rich moist cake, studded with raisins and toasted walnuts, and topped with a fluffy, but not too sweet, cream cheese frosting. It’s the perfect balance of flavors- especially at 4AM! I usually despise raisins in all baked goods but I strongly encourage you to use them in this recipe even if you are a fellow raisin hater. It only uses 1/2 cup of raisins, just enough to add a tart flavor contrast but not overwhelmingly so.
Click here for the recipe.Carrot Cake (from the Flour cookbook by Joanne Chang)
For the carrot cake:
- 2 eggs
- 1 cup (220 grams) packed light brown sugar
- 3/4 cup (150 grams) canola oil
- 3 tablespoons nonfat buttermilk
- 1/2 teaspoon vanilla extract
- 1 cup plus 2 tablespoons (160 grams) unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 cups (260 grams) tightly packed shredded carrots
- 1/2 cup (80 grams) raisins
- 1/2 cup (50 grams) walnuts, toasted and chopped
For the cream cheese frosting:
- 12 ounces (340 grams) cream cheese, left at room temperature for 4 hours
- 1/2 cup (1 stick/114 grams) unsalted butter, at room temperature
- 1 2/3 cups (230 grams) confectioners’ sugar
For the candied carrot strips (optional):
- 1 small carrot
- 1 cup (200 grams) granulated sugar
- 3/4 cup (180 grams) water
For the carrot cake:
Position a rack in the center of the oven, and heat the oven to 350 degrees. Butter and flour an 8-inch cake pan (or line a standard 12-cup muffin tin with paper liners).
Using a stand mixer fitted with the whip attachment (or a handheld mixer), beat together the eggs and brown sugar on medium-high speed for 3–4 minutes, or until the mixture is light and thick. (This step will take 8–10 minutes if using a handheld mixer.) In a small bowl or pitcher, whisk together the oil, buttermilk, and vanilla. On low speed, slowly pour the oil mixture into the egg-sugar mixture. This should take about 30 seconds.
in a small bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger. Using a rubber spatula, fold the flour mixture into the egg-sugar mixture. When most of the flour mixture has been incorporated, add the carrots, raisins, and walnuts and continue to fold until the batter is homogenous. Pour the batter into the prepared cake pan (or divide evenly among the prepared muffin cups).
Bake the cake flour for about 1 hour and 20 minutes (or the cupcakes for about 50 minutes), or until the top is golden brown and springs back when pressed in the middle with a fingertip. Let cool completely in the pan on a wire rack.
For the cream cheese frosting:
While the cake is baking, put the cream cheese in the stand mixer fitted with the paddle attachment, and beat on medium speed for about 1 minute, or until smooth. If you have forgotten to take the cream cheese out of the refrigerator 4 hours in advance, you can softren it in a microwave on medium power for 30 seconds. Add the butter and continue to beat for another 1 minute. Scrape the sides and bottom of the bowl and add the confectioners’ sugar. Beat for 1 more minute, or until well mixed. You should have about 3 1/2 cups.
Cover the frosting and refrigerate for 2–3 hours before using to allow it firm up enough to pipe and spread. (The frosting can be made up to 5 days in advance and stored in an airtight container in the refrigerator.)
For the carrot strips (optional):
In a small saucepan, combine the granulated sugar and water and bring to a boil over high heat, stirring to dissolve the sugar. Add the carrot strips and boil for 10 seconds. Remove from the heat and let the strips cool completely in the syrup. (The strips can be stored in the syrup in an airtight container in the refrigerator for up to 5 days.)
Remove the cake from the pan and split it into two layers. Place the bottom layer, cut-side up, on a cake plate. Spoon about half of the frosting onto the layer and, using an offset spatula, spread it evenly to the edges. Place the top layer, cut-side down, on top and press down to adhere. Spoon on about 1 cup of the frosting and spread it over the top and down the sides of the cake. This is the crumb coat which will keep any loose crumbs from migrating to the surface of the finished cake. Spoon the remaining frosting on top of the cake, and spread it evenly across the top and down the sides. If using the carrot strips for decoration, lift the cooled strips from the syrup and blot gently to remove the excess syrup. Coil the strips into little spirals and place them whimsically on the cake.
(If you have baked cupcakes, remove them from the muffin tin. Fit a pastry bag with a 1/2-inch star tip and fill the bag with the frosting, then pipe the frosting onto the cupcakes. Or, spread the frosting on the cupcakes with an icing spatula.
The cake (or cupcakes) can be stored in an air-tight container in the refrigerator for up to 3 days. It is best served a little cooler than room temperature, so remove it from the refrigerator about 2 hours before serving. (ti’s delicious straight from the fridge, too, so don’t worry if you forget to pull it out in time.)