Just Right Carrot Cake

By kathya5084

This is from Cooks Illustrated and uses a food processor to grate and mix ingredients. It's the best carrot cake recipe I have found, yet.

Ingredients

• Carrot Cake
• 2 1/2 cups unbleached all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon table salt
• 1 pound medium carrots (6 to 7 carrots), peeled
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 4 large eggs
• 1 1/2 cups vegetable oil or canola oil
• Icing
• 8 ounces cream cheese, softened but still cool
• 5 tablespoons unsalted butter, softened but still cool
• 1 tablespoon sour cream
• 1 teaspoon vanilla extract
• 2 1/2 cups confectioners' sugar

Preparation

Step 1

ADJUST oven rack to middle position; heat oven to 350°. Spray 9- by 13-inch baking pan with nonstick cooking spray.

LINE bottom of pan with parchment and spray parchment. Alternatively, line and spray two 9-inch rounds or place 24 cupcake liners in cupcake tins. (If you are using tins that are a bit larger than the vintage tins I use, you may only get 18 to 20 cupcakes.)

WHISK together flour, baking powder, baking soda, spices and salt in large bowl; set aside.

SHRED carrots in a food processor fitted with large shredding disk (you should have about 3 cups); transfer carrots to bowl and set aside. (You may also use the large holes on a box grater to shred carrots.) Wipe out food processor bowl and fit with metal blade.

PROCESS granulated and brown sugars and eggs until frothy and thoroughly combined.
With machine running, add oil in a slow, steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer.

SCRAPE mixture into bowl with dry ingredients.

ADD carrots and stir until everything is incorporated and no streaks of flour remain.

POUR into prepared pan(s). If making cupcakes, a spring-loaded ice cream scoop works great to fill the liners. Fill the cupcakes 3/4 full.

BAKE until toothpick inserted into center of cake comes out clean, 35 to 40 minutes for 9- by 13-inch pan, 25 to 30 minutes for 9-inch layers, and 15 to 20 minutes for cupcakes, rotating pan(s) halfway through baking time.

COOL cake(s) to room temperature in pan on wire rack, about 2 hours.

PROCESS cream cheese, butter and vanilla extract in food processor (or mixer and mixing bowl) until combined, scraping down bowl with rubber spatula as needed.

ADD 2 cups of confectioners' sugar and process until smooth, about 10 seconds. If frosting seems too sticky, add additional confectioners' sugar until you are happy with the results. (You can make this frosting by hand using a whisk or mixer if desired.)

RUN a paring knife around edge of cake to loosen from pan(s). Invert cake onto wire rack; peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake(s). Add marzipan carrots if desired. Cover leftovers and refrigerate for up to three days.