So it is no secret that I have a love for garlic and a love for food in general. Another fact that anyone who even kind of knows me is aware of is my fixation with sweets/desserts. I do not discriminate against any sweets; I love candy, cookies, brownies, pie, cake, and anything chocolate. However, if I had to choose between candy or homemade baked goods, I would go with baked goods all day long. I would even say that, while I enjoy cooking, I really love baking. There is just something comforting about baking something sweet and decadent from scratch.
One of my favorite kinds of desserts is warm cake with melty frosting on top. While I have nothing against a good ole boxed Betty Crocker yellow cake with a can of hydrogenated vegetable oil frosting slathered on top, it cannot compare with a homemade cake finished off with homemade frosting. I have a
nearly perfect recipe for homemade chocolate cake and chocolate frosting and an equally delicious recipe for a classic Southern red velvet with cream cheese frosting. However, back in November I started craving a different kind of cake.
Like any twenty-something-year-old girl, as soon as soon as the calendar hits October 1st I am ready to pull out my boots, chunky sweaters, and eat spiced
everything. Pumpkin spiced lattes, pumpkin pie, Autumn spice coffee creamer, etc. We all know the list could go on and on. I am no different when it comes to craving that warm Autumny flavor. So it only makes sense that back in November I started to crave carrot cake. Not just any carrot cake though. I couldn't stop dreaming about the perfect homemade, moist, too dense for a paper plate, carrot cake topped with nothing short of the perfectly tart and sweet cream cheese frosting that can't help but seep down into the cake making it even more ridiculously moist than it already was. The only question was, "does such a recipe exist?" and "If yes, where can I find it?" So, I did what any one in search of anything at all does: internet. You know what I typed in the google search bar? "Moist delicious carrot cake" of course. And oh, did google deliver.
I found
the most delicious carrot cake recipe, ever. Hands down. No competition. I found the recipe on
foodnetwork.com of course from the one and only
Barefoot Contessa. The Barefoot Contessa's recipe is a mixture of cinnamon, carrots, raisins, and the reason, I think, for all of the moist deliciousness: pineapple. Don't knock it til you try it. Trust me. This cake, paired with my cream cheese frosting, is no doubt my favorite Winter time cake. Here is my recipe for Moist Delicious Carrot Cake adapted from The Barefoot Contessa's
Carrot and Pineapple Cake.
Moist Delicious Carrot Cake
2 cups sugar
3 large eggs
1 tsp vanilla extract
2 1/2 cups all purpose flour
2 tsp cinnamon
2 tsp baking soda
1 1/2 tsp salt
1/2 cup raisins(optional)
1 pound grated carrots
1/2 cup canned diced pineapple
1/2 cup finely chopped walnuts or pecans (Optional. For garnish)
Before I get into the method, I need to tell you the cardinal rule for making the perfect carrot cake: Round cake pans. A carrot cake made in one layer in a regular cake pan is just sad. A carrot cake is just supposed to be 2 round layers. The extra frosting in the middle of the layers just adds to the messy, gooey, moistness that is part of the carrot cake experience. I know that making layered cakes may seem like a hassle, it really is not as difficult as you may think. So, if you don't have round cake pans (I didn't before I made this cake) go out to the dollar tree and buy two round cake pans for 2 bucks.
Method:
First pre-heat your oven to 350 degrees.
Spray both of your cake pans
very well with cooking spray. Then you must flour your cake pans. Learned this trick from my dad and I have not had a cake crumble trying to get it out of the pan since I put the spray/flour method into use. Even if you spray the crap out of those pans, the cake will still stick. You have to do both. Just sprinkle flour into both pans and spread it around by beating the sides of the pan on your hands until the bottom and sides of the pan is completely white.
before you do anything, put the raisins into a bowl with a cup of really hot water to plump. This just makes the expand a little and get soft.
Now beat together the sugar, oil, vanilla, and eggs until mixed thoroughly. In a separate bowl, sift together the flour, cinnamon, baking soda, and salt. It is really important to sift the dry ingredients, especially the baking soda, so that you don't take a bite of cake with a big clump of baking soda in it.
Now add the dry ingredients to the wet. Drain the raisins and toss them with 1 TBLS flour and add them to the mixture. Then add the carrots and pineapple.
Equally divide the batter between the two pans and bake for 50 or so minutes or until they look like this and a toothpick comes out clean.
Once the cakes are done, you
have to let them cool
completely. If you try and get them out of those pans while they are still hot, you are going to be very, very sad. Trust me. While they are cooling, you can stay busy by making the cream cheese frosting.
Cream Cheese Frosting1 package cream cheese, room temperature (You've gotta use the full fat kind. The other doesn't mix right. Plus, let's face it, this isn't a low cal recipe to begin with)
1 stick unsalted butter, room temperature
1tsp vanilla extract
About 2 cups powdered sugar (I actually do not know if that is the amount I use. I have never had a recipe for cream cheese frosting. Start with one cup and keep adding until it tastes right. That's what I do.
Method:
Cream the cream cheese, butter, and vanilla together. Then add the sugar and beat some more. Easy as pie...or cake.
Once the cake is
completely cooled, it is time to get it out of the pan. This can be a little bit nerve wrecking, but don't panic. Take a knife and and slide it around each cake. Then take a plate or whatever you are going to serve the cake on and put it on top of the cake in the pan. Flip the whole thing over and the cake should come out perfectly. Now slather this layer down with
half of that delicious cream cheese frosting. Then get the other cake and get ready for the trickier part. This time, I think that the best thing to do is try and flip the cake out of the pan into your other hand. Then carefully place that layer on top of the other. Then, obviously, frost this layer. After it's frosted, garnish with the pecans. And there you have it/
The good thing about Carrot Cake is that it doesn't have to be perfect. It is going to look messy. That's part of the beauty of Carrot Cake.
If baking just isn't your thing and you can't seem to make a good, moist, homemade cake, check out
these secrets for baking perfect cakes and see if they help you. As I have said before, baking is a science. Don't lose hope.
Big thanks to Food Network, The Barefoot Contessa, and CookingLight.com