There’s a Chef in My Kitchen, llc

There’s a Chef in My Kitchen, llc
Recipe: Best Carrot Cake EVER!
Makes 18 large cupcakes or 2 9-inch cakes
Most carrot cake recipes are little more than a spice cake with some grated carrots mixed
in. But in my book, if you’re going to make carrot cake, it should be chock-full-of
carrots. This recipe is spot on for full carrot flavor with just a hint of cinnamon and a
kick from the Four Roses Yellow Label Bourbon-infused raisins. Since I don’t use heat
to infuse the raisins, they pick up the floral aroma and spicy honey undertones from the
Four Roses. Once baked, the raisins become a delicious flavorpoint next to the carrots.
While the recipe calls for a lot of carrots, a food processor with a fine shredding or
grating disk will make short work of them. Otherwise, use the fine holes on a box grater;
it is worth the extra effort. This cake freezes beautifully, provided you take the first step
to remove some of the liquid from the carrots. This recipe does not disappoint! (Nor
does the amazing cream cheese frosting recipe, which I’ve included, too!)
For the carrot cake batter
1/2 cup golden raisins
1/2 cup chopped walnuts
Four Roses Yellow Label Bourbon, to cover
5 cups fine grated carrots (from about 3 pounds carrots, organic preferred for fabulous
1 2/3 cups granulated sugar, divided use
2 2/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 sticks butter, melted and cooled for 10 minutes
1 cup light brown sugar
5 eggs
1 ½ teaspoons pure vanilla extract
For the cream cheese frosting
1 8-ounce package cream cheese, softened (do not substitute low-fat or fat free)
5 tablespoons butter, softened
1 1/4 cups confectioners’ sugar
1 1/4 tablespoons sour cream
Copyright © 2011 by Donna Marie Desfor and There’s a Chef in My Kitchen, llc. All Rights Reserved.
There’s a Chef in My Kitchen, llc
Soak the raisins and walnuts. Combine the raisins and walnuts in a small non-reactive
bowl. Add the Four Roses Yellow Label Bourbon to cover. Set aside to soak while you
prepare the batter.
Make the batter: Toss grated carrots with 1 cup granulated sugar in a colander and set it
over a large bowl. Drain about 20 minutes until you have almost 1 full cup of liquid.
Meanwhile, preheat the oven to 350 degrees; place the oven rack in the center. Use a
flour-based non-stick spray and lightly spray muffin tins and then add paper liners, or
generously spray two 9 inch cake pans.
In a bowl, use a whisk to thoroughly combine the flour, baking powder, baking soda,
cinnamon, and salt. Set aside. In another bowl combine the melted butter, remaining
granulated sugar and the brown sugar. Add the eggs one at a time, whisking thoroughly
before adding the next. Mix in the vanilla. Add flour mixture, stirring until almost
combined, and then fold in the carrots.
Divide batter evenly between the muffin cups. Using a spatula smooth the surfaces.
Bake until the muffins are firm in the center and a cake-tester inserted into the center
comes out perfectly clean, about 30 minutes for muffins (40 to 50 minutes for the cake
pans). Transfer the pans to wire rack and cool for 10 minutes. Remove the muffins or
turn out the cakes onto the rack; cool completely before frosting.
Make the frosting. Beat cream cheese and butter in medium bowl with hand-held mixer
on low speed until well combined, at least 2 to 3 minutes. Add confections’ sugar and
sour cream; beat until well blended, 1 to 2 minutes longer. Chill about 20 minutes to firm
up a bit.
When muffins (or cakes) are completely cool use an offset spatula to frost muffin tops or
cakes. Serve at room temperature. For best results, do not freeze with icing.
Copyright © 2011 by Donna Marie Desfor and There’s a Chef in My Kitchen, llc. All Rights Reserved.