Recipes

Light Carrot Cake

By: Jina

(Adapted from Cook's Illustrated)
Details
Ingredients
  • Vegetable Cooking Spray
  • 2 1/2 cups Unbleached all-purpose flour 12 1/2 ounces)
  • 1 1/4 teaspoons Baking Powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 larges Eggs
  • 1 cup packed light brown sugar 7 ounces
  • 1 cup granulated sugar 7 ounces
  • 1/2 cup vegetable oil
  • 1 pound carrots, peeled and grated about 3 cups
Directions
  1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Lightly coat a 13 by 9-inch metal baking pan with vegetable oil spray, then line the bottom with parchment paper.
  2. Whisk the flour, baking powder, baking soda, spices, and salt together in a medium bowl; set aside. Using an electric mixer, beat the eggs and sugars together in a medium bowl until they turn thick and creamy, 1 to 3 minutes. Turn the mixer to low and slowly whip in the oil until thoroughly combined and emulsified, 30 to 60 seconds. Sift half the flour mixture over the batter and gently mix in. Repeat once more with the remaining flour mixture and continue to whisk the batter gently until most of the lumps are gone (do not overmix). Using a rubber spatula, gently stir in the carrots.
  3. Pour the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached, 35 to 40 minutes, rotating the pan halfway through baking (do not overbake). Cool the cake in the pan for 10 minutes, then invert the cake onto a wire rack and remove the parchment paper. Flip the cake right-side up, and cool completely on a wire rack, about 2 hours, before frosting (if desired) and serving.

Share Your Thoughts

{ 62 comments }

Jina May 7, 2010 at 2:01 pm

Glad you like it!

educational grants May 20, 2010 at 1:04 am

My cousin recommended this blog and she was totally right keep up the fantastic work!

Jina May 20, 2010 at 10:42 am

Glad you like it!

Barrett Castro May 22, 2010 at 12:55 pm

Hey Jina, love the site — what funny, earnest cooking tales. Great to meet you and Irene at the LuckyRice event – hope you had fun with it. Wanted to ask a question about the cupcakes, can I send an email?
+1

Peter June 3, 2010 at 10:26 am

how did you actually get the stripes/striations into the czke? cool looking bundt cake btw….

Peter July 2, 2010 at 9:55 am

good to see u posting again…

Ce Ce July 9, 2010 at 10:51 am

Just heard about this casting- you would be great for this!!!!

Casting the Food Network show – CHOPPED and seeking great chefs, men
and women, all specialties and personalities to compete on new episodes. I
appreciate you sending this around to your network and let me know if you
have any referrals to chefs in the NY tri-state area.

*CASTING – http://choppedcasting.com/

Daniel July 14, 2010 at 6:01 pm

That looks awesome Jina! And I’m sure it tasted good. I hope my being gone for the weekend doesn’t mean I can’t try it sometime. Great pictures too!

educational grants August 22, 2010 at 7:10 pm

Pretty nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed browsing your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!

Anonymous November 16, 2010 at 8:39 am
Daniel November 23, 2010 at 6:38 pm

That IS love!!! I just finished it…and got a little tipsy again! What a perfect way to finish off a wonderful birthday evening with good friends. Amazing Jina! Love you too!

Daniel December 12, 2010 at 11:53 am

Mmmmmmmmmmm…that cake was yummy!

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