Carrot Loaf Cake

Best Laid Plans

Last week I made this truly beautiful spice marble cake that I was going to share with you. It was a little bit of a production, but it didn’t take any special skills. I was so excited because it was so impressive looking and wasn’t the expected chocolate marble cake that I grew up with.

Unfortunately, I just really didn’t like the flavor profile of the light part of the batter. So before I can give you this recipe, it needs some work. But Passover begins next week so don’t look for it any time soon.

Last Pre-Passover Cake

Passover is one of the most important Jewish festivals. It commemorates our liberation from slavery in ancient Egypt by God and our freedom as a nation under the leadership of Moses. During the holiday, we don’t eat any leavened bread or anything that contains grain that has fermented. Since I need to clear my house of all of these products, this carrot cake is my last leavened product before the holiday.

Cooking With Andrew

These days it would be more accurate to call my blog “Lisa and Andrew Cook.” Andrew is my husband of more than 34 years and the man who takes most of my wonderful photographs. Since we are both pretty much retired, we are getting to spend a lot of quality time together.

Andrew has taken up some of the cooking. He now makes brunches and occasionally even is making dinner. This recipe is from the Bon Appétit website and thought that we could have fun making it together. I was right! With a couple of tweaks, it turned out beautifully. Unlike the layered carrot cakes with LOTS of frosting and those marzipan carrots on top, this is an easy, casual loaf cake that anyone can make. The result is a dense, moist, fragrant cake.

Recipe


Ingredients for One 9 x 5 inch Loaf

1 lb. cream cheese (2 8-oz. packages

¾ cup vegetable oil, plus more for pan

2¼ cups all-purpose flour

2 tsp. baking powder

¾ tsp. baking soda

2 tsp. ground ginger

2 tsp. ground cinnamon, plus more for dusting

1 cup chopped walnuts

1¾ tsp. kosher salt, divided

¾ lb. carrots

1¾ cups sugar, divided

2 large eggs

3 tsp. pure vanilla extract, divided

2 teaspoons Bourbon (Optional)

Directions

Do Ahead

First things first, we need to get that 1 lb. cream cheese to room temperature. If you don’t have time to let it sit out on the counter for several hours, cut it into 1″ pieces and place on a heatproof plate on top of your stove. Alternatively, you can microwave the plate of cream cheese in 10-second increments until just softened but not melted, about 30 seconds total. [I left mine out overnight in a cool kitchen and it was perfect.]

Place a rack in middle of oven; preheat to 350°. Lightly grease a 9×5″ loaf pan with vegetable oil or cooking spray. Line pan lengthwise with parchment paper, leaving about a 2″ overhang. This will help you lift the cake up and out of the pan. [Important note! If you are using a smaller pan, you’re going to need to hold back some batter—you’ll need at least a ½” between the batter and the lip of the pan to account for oven rise, otherwise your cake will overflow. You can bake remaining batter in muffin tins if you have them.]

Down to Business

Whisk 2¼ cups all-purpose flour, 2 tsp. baking powder, 2 tsp. ground ginger, ¾ tsp. baking soda, 2 tsp. cinnamon, and 1½ tsp. Diamond Crystal or (1 tsp. Morton) kosher salt in a medium bowl.

Peel ¾ lb. carrots and cut off knobby end. Grate on the large holes of a box grater right into bowl of dry ingredients or use the large-holed grater of a food processor. Use your hands to toss until well coated. Add the chopped walnuts.

Scrape half of cream cheese into a large bowl. (This is for the batter and the other half is for the icing!) Using a spatula or the back of a wooden spoon, spread cream cheese around sides of bowl, working it a few times to help soften. Add 1½ cups sugar and keep working with the spatula to completely incorporate until it’s no longer gritty and all of the sugar is dissolved, about 15 seconds. Crack 2 large eggs into a bowl; then whisk until mixture is very smooth. It might look separated and chunky at first, but whisk vigorously and it will eventually come together. Slowly stream in ¾ cup vegetable oil, whisking constantly to homogenize. Add 2 tsp. vanilla extract and whisk again to combine.

Fold dry ingredients into egg mixture with your spatula until almost no streaks of floury bits remain.

Scrape batter into prepared pan, smoothing top with the back of a spoon or spatula.

Ready to Bake

Bake cake until a tester inserted into the center comes out clean, 80–90 minutes. (I used a 9×5 inch pan and baked it for 80 minutes; then turned off oven and opened the door a little. I left the cake in the oven for an additional 10 minutes and it was perfect.) Let cool 20 minutes, then remove from pan using parchment overhang. If the edges are sticking, slide a butter knife around the edge to help release. Transfer to a wire rack and let cool completely.

Making the Frosting

While cake cools, make your icing. Scrape remaining 8 oz. cream cheese into a medium bowl. Similarly to what you did earlier, use a spatula to work it around sides of bowl. Add remaining ¼ cup sugar, 1 tsp. vanilla, and ¼ tsp. Diamond Crystal (or a pinch of Morton) kosher salt and Bourbon, if using. Mix with spatula to bring everything together, paddling it as necessary, until icing is very smooth and shiny. (This will take some elbow grease, but don’t give up!) Cover and keep chilled until cake has cooled.

Place cooled cake on a platter or board. Dollop cream cheese frosting on top and make swirls and swooshes with the back of a small spoon as you spread it out to make it look cute. Dust lightly with more cinnamon. Slice with a sharp chef’s knife (not a serrated one) to serve.

Store cooled cake in the refrigerator. I used a clean, clear plastic shoe box that I lined with waxed paper. It will keep for several days.

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