rolex logo

Carrot Cake from Apawamis

Moist Carrot Cake

From Christopher Reveron, Executive Chef, The Apawamis Club

Ingredients: 
Carrot cake

  • 2 cups granulated sugar
  • 1 1/4 cups oil
  • 4 large eggs
  • 1 lb. package baby carrots, finely grated
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 2 1/2 tsp cinnamon

Frosting

  • 12 Tbsp. unsalted butter, room temperature (1½ sticks)
  • 2 8 oz. packages cream cheese, room temperature
  • 8 cups powdered sugar, sifted
  • 1 Tbsp. pure vanilla extract

 

Instructions

  1. Preheat oven to 325 degrees.  Line the bottom of two 9" cake pans with parchment paper. Spray the pans and paper with non-stick cooking spray and set aside.
     
  2. In a large mixing bowl, whisk the sugar, oil, and eggs together until completely blended, then set aside.
     
  3. Add the carrots to the bowl of a food processor fitted with the steel blade and pulse until the carrots are very finely chopped and resemble the texture of wet sand. Then add them to the sugar, oil, and egg mixture, stirring to combine.
     
  4. Sift the flour, baking soda, salt, and cinnamon on top of the wet ingredients and carefully fold the wet and dry ingredients until completely blended.
     
  5. If you’d like to add nuts or raisins, now is the time to fold them into the batter.
     
  6. Divide the batter evenly into the two prepared cake pans and bake 45−50 minutes—the cakes will be firm in the center and just beginning to pull away from the sides of the pan.
     
  7. Poke the center of the cake with a toothpick and make sure it comes out dry.
     
  8. Remove the cakes from the oven and cool them on a rack for about 10 minutes.
     
  9. When the cakes have rested but are still quite warm, flip the layers onto a sheet of waxed paper. Remove the pan, peel the parchment paper from the bottom of the cake, then replace the pan back over the cake to cover it and seal in the moisture. Leave the cakes covered until they are completely cooled (at least 2 hours).
     
  10. While the cakes are cooling, get started on the cream cheese frosting. Add the softened butter and cream cheese to a medium-sized mixing bowl and cream together until completely combined and no lumps remain. Then sift in the powdered sugar, stirring until perfectly smooth.
     
  11. Add the vanilla and stir once more to combine. If the frosting’s too thick, add a few drops of milk until the consistency’s correct. Cover with plastic wrap and store at room temperature until you are ready to frost the cake.
     
  12. When the cakes are cool and the frosting has been made, remove the pans to uncover the cakes. Take a thin layer off of both cakes and save the trimmings.
     
  13. Place trimmings in food processor and pulse quickly to break apart and resemble medium crumb. Place crumbs on a sheet tray and bake @ 350 for 5-7 minutes. Set aside to use for the sides of the cake.
     
  14.  Place the first layer on a serving plate and evenly coat the top of the cake with frosting. Place the next layer upside down on top of first layer and press gently but firmly into place. Coat the top and all sides of the cake evenly with the remainder of the frosting.
     
  15. Now take the crumbs that you baked and gently rub them on the sides of the cake for garnish. Cover the sides completely.
     
  16. Refrigerate the cake until ready to serve then slice into big wedges and enjoy!

 

More Recipes: Butternut Squash Soup | Individual Beef Wellington 

Back to Nov/Dec 2018 Expanded Content