HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, August 5, 2010

Bill’s Big Carrot Cake



        This past weekend, we were delighted to have friends from Mexico here for dinner. Whenever they visit, we try to stick to classic American food.  In this case, Ribs, Corn on the cob with Basil Lime butter and Carrot cake.  Carlos and his friend, Tachi, are a great audience.  Carlos really enjoys his food and he’s always very enthusiastic about whatever we serve him.  But I have to say that this Carrot Cake knocked Carlos right out of the ballpark.  He was so impressed by it, that he wanted the recipe on the spot.  Andrew and I said goodbye with a promise that we’d put in on Chewing the Fat as soon as possible.  So here it is.  And it is exceptional in every way.



        The recipe comes from the great Dorie Greenspan.  Across the top of the recipe Andrew has written * OUTSTANDING *.  And it truly deserves this accolade.  Dorie gives full credit and names it after its original creator, a jeweler named Bill Bartholomew who apparently appeared frequently with it at the Greenspan’s door.  I am sure he received a warm welcome every time he did.  The cake is not one of those spice cakes masquerading as a Carrot Cake.  It is full of grated carrots, shredded coconut, walnuts and raisins. Then there’s a lemon-y cream cheese icing.  What’s nice about this is that it is used between the layers and on top of the cake but not on the sides so it never overwhelms the carrot-y goodness.  Try this and I think you’ll never look for another Carrot cake recipe again. 

Bill’s Big Carrott Cake

From Baking From My Home To Yours
by Dorie Greenspan

For the Cake:

2 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
3/4 tsp. salt
3 cups grated carrots (About 9 carrots; grated in a food processor fitted with a shredding blade)
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened)
1/2 cup moist, plump raisins (dark or golden) or dried cranberries
2 cups sugar
1 cup canola or safflower oil
4 large eggs

For the Frosting:

8 ounces cream cheese, at room temperature
1 stick (8 Tbs.) unsalted butter, at room temperature
1 pound (3 3/4 cups) confectioners’ sugar, sifted
1 Tbs. fresh lemon juice or 1/2 tsp. pure lemon extract
1/2 cup shredded coconut (optional)

Getting Ready - Position the racks to divide the oven into thirds and preheat the oven to 325° F. Butter three 9×2 inch round cakes pans, flour the insides and tap out the excess. Put two pans on one baking sheet and one on another.

To Make the Cake - Whisk together the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on medium speed until smooth. Add the eggs one by one, and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix in the chunky ingredients. Divide the batter among the baking pans.

Bake for 40 to 50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean; the cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and un-mold them. Invert and cool to room temperature right side up.

To Make the Frosting - Working with the stand mixer, preferably fitted with paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.

If you would like coconut in the filling ,scoop out about half of the frosting and stir in the coconut into this portion.

To Assemble the Cake - Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer. Use an offset cake spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with second layer, this time placing the cake top side down, and frost with the remainder of the coconut frosting. Top with the last layer, right side up, and frost the top. Refrigerate the cake for 30 minutes, just to set the frosting before serving.
Layers of delicious frosting and carrot-y goodness are an invitation to dive right in.