I love this Carrot Cake!!
This carrot cake is moist with a lighter texture than most carrot cakes. It has just the right amount of finely shredded carrots and wonderfully warm spices. It can be made into a layer cake or as a 13 x 9 x 2 – inch sheet cake. I prefer mine without nuts and raisins but you can certainly add them if you like!
I’ve tweaked the recipe over the years, swapping all white sugar for a combo of white and brown sugars and played with the spice combinations until I had it just how we liked it!
Its lighter texture comes from a mixing method I read about in “Baking Illustrated” (2004), America’s Test Kitchen.
First, whisk all your dry ingredients together in a separate mixing bowl. After finely shredding your carrots in your food processor dump them into the mixing bowl with the dry ingredients and wipe out the food processor bowl.
Swap the shredding disc for the metal multi-purpose blade and add your sugars, eggs and vanilla to the bowl. Process until well blended…
Then, while the unit is running drizzle in your oil. The oil with emulsify with the egg mixture – keeping the oil from separating and ending up on the bottom of the cake, which could give your cake a yucky oily bottom and dense/heavy texture.
When I have the time I love to bake and frost this as a beautiful layer cake, but I also love the ease and transportability of a sheet cake! Either way, we love our carrot cake with creamy and fluffy homemade Cream Cheese Frosting!