Ultimate Carrot Cake

Ultimate Carrot Cake
Photo by Scott Phillips

Ingredients

  • ½ cup dried currants
  • 4-¼ oz. (1 cup) confectioners’ sugar, sifted
  • 1 tsp. table salt
  • ¼ tsp. ground mace
  • ¼ cup walnut oil (preferably toasted walnut oil)
  • ½ cup packed dark brown sugar
  • 10 oz. (2-¼ cups) all-purpose flour
  • + 15 more ingredients
    • 1 Tbs. pure vanilla extract
    • 1-½ cups granulated sugar
    • 3 oz. (¾ cup) walnuts or pecans, coarsely chopped
    • 2 tsp. baking soda
    • 8 oz. (1 cup) unsalted butter, cut into ½-inch pieces and completely softened at room temperature
    • Softened butter and flour for the pan
    • 1 lb. cream cheese, cut into pieces and completely softened at room temperature
    • 1 cup vegetable oil
    • 1 oz. (½ cup) chopped walnuts or pecans for garnish (optional)
    • 4 large eggs, at room temperature
    • 1 lb. carrots, peeled and cut into 1-inch pieces
    • ¼ tsp. ground nutmeg
    • 1 tsp. ground cinnamon
    • ¼ tsp. ground cloves
    • ¼ tsp. ground allspice

Position a rack in the bottom third of the oven and heat the oven to 350°F. Butter and flour a 9x13-inch heavy-duty metal cake pan. Soak the currants in 1/2 cup hot tap water for 15 minutes. Drain and set aside. In a food processor (use the steel blade), chop the carrots very finely to about the...

View full recipe at Fine Cooking

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