Classic Carrot cake

• porciones: 12

Ingredientes

For carrot cake

* 2 eggs

• 1 cup (220 grams) packed light brown sugar

• 3/4 cup (150 grams) canola oil

• 3 tablespoons nonfat buttermilk

• 1/2 teaspoon vanilla extract

• 1 cup plus 2 tablespoons (160 grams) unbleached

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

* 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 2 cups (260 grams) tightly packed shredded carrots

- 1/2 cup (80 grams) raisins

- 1/2 cup (50 grams) walnuts, toasted and chopped

For cream cheese frosting

• 12 ounces (340 grams) cream cheese, left at room tempera

• 1/2 cup (1 stick/114 grams) unsalted butter, at room tempe

• 1 2/3 cups (230 grams) confectioners' sugar

Instrucciones

1. Position a rack in the center of the oven, and heat the oven to 350 degrees. flour an 8-inch cake pan (or line a standard 12-cup muffin tin with paper liners). (I did two 6 in or 8 inch cake pans)

2. Using a stand mixer fitted with the whip attachment (or a handheld mixer), beat together the eggs and brown sugar on medium-high speed for 3-4 minutes, or until the mixture is light and thick. (This step will take 8-10 minutes if using a handheld mixer). In a small bowl or pitcher, whisk together the oil, buttermilk, and vanilla. On low speed, slowly pour the oil mixture into the egg-sugar mixture. This should take about 30 seconds

3. In a small bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger. Using a rubber spatula, fold the flour mixture into the egg-sugar mixture. When most of the flour mixture has been incorporated, add the carrots, raisins, and walnuts and continue to fold until the batter is homogenous. Pour the batter into the prepared cake pans (or divide evenly among the prepared muffin cups).

4. Bake the cake flour for about 1 hour and 20 minutes (with 2 pans it took about 45 minutes), or until the top is golden brown and springs back when pressed in the middle with a fingertip. Let cool completley in the pan on a wire rack.

For the cream cheese frosting:

5. While the cake is baking, put the cream cheese in the stand mixer fitted with the paddle attachment, and beat on medium speed for about 1 minute, or until smooth. If you have forgotten to take the cream cheese out of the refrigerator 4 hours in advance, you can soften it in a microwave on medium power for 30 seconds. Add the butter and continue to beat for another 1 minute. Scrape the sides and bottom of the bowl and add the confectioners' sugar. Beat for 1 more minute, or until well mixed. You should have about 31/2 cups.

6. Cover the frosting and refrigerate for 2-3 hours before using to allow it firm up enough to pipe and spread. (The frosting can be made up to 5 days in advance and stored in an airtight container in the refrigerator.)

7. Remove the cake from the pan and split it into two layers. (If you cook two don’t split them) Place the bottom layer, flat side up on a cake plate. Spoon about half of the frosting onto the layer and, using an offset spatula, spread it evenly to the edges. Place the top layer, cut-side down, on top and press down to adhere. Spoon on about 1 cup of the frosting and spread it over the top and down the sides of the cake. This is the crumb coat which will keep any loose crumbs from migrating to the surface of the finished cake. Spoon the remaining frosting on top of the cake, and spread it evenly across the top and down the sides.

I pressed chopped walnuts on the outside of the cake

Shred your own carrots and press out water.

Toast the chopped walnuts

(If you have baked cupcakes, remove them from the muffin tin. Fit a pastry bag with a inch star tip and fill the bag with the frosting, then pipe the frosting onto the cupcakes. spread the frosting on the cupcakes with an icing spatula.

8. The cake (or cupcakes) can be stored in an air-tight container in the refrigerator for to 3 days. It is best served a littel cooler than room temperature, so remove it from th refrigerator about 2 hours before serving.