Out came the shredder attachment to my food processor and in about 30 seconds, my pound of carrots had transformed into perfect little shreds. I didn’t even peel them. After a little scrub, down the chute they went. Magic. With prep work done, I turned to a carrot cake recipe I had saved for years. It appeared in Fine Cooking magazine in 2004 in an article called “Carrot Cake, Perfected.” Why I waited five years to give the recipe a go is beyond me. It is called Ultimate Carrot Cake for a reason. I hope you love it as much as I.
How to Make the Ultimate Carrot Cake, Step by Step
Gather your ingredients: Place the dry ingredients in a large bowl: Whisk them together: No need to peel the carrots, but trim the ends away. Shred the carrots using the shredder attachment of your food processor or a box grater: Add them to the bowl and toss to coat: Then add the beaten eggs and oil: Stir together until you have a smooth batter: Transfer to a greased and parchment-lined 9×13-inch pan or two 8-inch pans: Bake until a toothpick inserted comes out clean: Let cool completely before frosting. Meanwhile, make the frosting: First, place cold cream cheese, sugar, and a pinch of sea salt in a stand mixer. Beat until light and creamy: Then add the cold heavy cream and vanilla: Beat until thick and creamy: Once the cake is cool, you can frost it:
Here are some old photos of the cake baked in round pans: 5 from 19 reviews Note: I have made some modifications to the original recipe. Changes include using a different method to mix the batter, using a different frosting, and using a different method to frost the cake. To find the original, click here.
