Carrot Cake

By vail28

Ingredients

• Cake:
• 1 cup (128 grams) Whole Wheat Pastry Flour (or All-Purpose Flour)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 heaping teaspoon ground cinnamon (preferably freshly ground)
• Zest of one orange (optional)
• Scant (a little less than) ½ teaspoon (2 grams) fine grain sea salt
• 1 1/2 1 ½ cups (135 grams) coarsely grated carrots [I use the coarser side of the box grater or the food processor fitted with the shredding blade]
• 1/2 ½ cup + 2 tablespoons (54 grams) shredded coconut (sweetened or unsweetened) (optional)
• 1/4 ¼ cup coarsely chopped pecans (toasted or un-toasted) (optional)
• 1/4 ¼ cup coarsely chopped walnuts (toasted or un-toasted) (optional)
• 2 tablespoons (16 grams) dried sweetened cranberries, finely chopped (optional)
• 1/4 ¼ cup sunflower oil (refer to headnotes for alternatives)
• 1 cup (220 grams) natural cane sugar (or granulated sugar; or a combination of granulated and light brown)
• 1/4 ¼ cup organic plain whole milk yogurt
• 2 large eggs
• Cream Cheese Frosting (for an alternative; read headnotes):
• 1 cup powdered sugar
• 2 1/2 2 ½ tablespoons butter
• 8 ounces cream cheese

Details

Servings 2
Adapted from sophisticatedgourmet.com

Preparation

Step 1

Preheat the oven to 350ºF. Butter and flour (or use parchment paper) two 8×4-inch loaf pans (or two 8-inch round cake pans).

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, orange zest and salt. In another bowl, mix together: the carrots, coconut, pecans, walnuts, and dried cranberries.

In a large bowl, with a spatula or whisk, combine the oil and sugar together (until all of the sugar has been coated with oil). Once the sugar and oil have been combined, whisk in the yogurt until the mixture is smooth [Kamran note: if you rub a small amount of the mixture between your fingers, everything might still be gritty, but once the eggs are added, it should smooth out]. Add the eggs, one at a time, beating until the batter is smooth.

Add the flour mixture to the egg mixture and stir evenly. Gently fold in the carrot mixture, and divide the batter among the baking pans.

Bake for 30-45 minutes, until well-risen and firm to the touch (the cakes will have began to slightly separate from the sides of the pans), or until a cake tester or a thin knife inserted into the centers comes out clean.

Cool the cakes (in their pans) on cooling racks (or place in the freezer for 15 – 30 minutes) [Kamran Note: The cakes (alone) can be wrapped well in plastic wrap and kept in the freezer for about a month or two]

Meanwhile, combine the cream cheese, butter, and confectioners’ sugar in a medium bowl, and beat until smooth.

Frost the tops of the cakes, cover with plastic wrap, place in the refrigerator for 24 hours . [Kamran Note: If you are making a two-layer 8-inch round cake, be sure to double the frosting recipe. To frost the layer cake, use an off-set spatula, spread a thin layer of frosting over the top and sides of the layer cake. Let the frosting set in the refrigerator for 20 to 30 minutes; then, spread a thick coat over the base coat.]

After 24 hours, serve the cake and enjoy!