Overwintered Carrot Cake

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2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 pound carrots, peeled
1/2 cup finely chopped crystallized ginger
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1 tablespoon grated orange zest
1 1/2 cups canola oil
1. Place an oven rack in the middle position and preheat oven to 350 degrees. Spray a 13 by 9-inch baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and spray the paper as well.
2. Whisk together flour, baking powder, baking soda, spices and salt in a medium bowl and set aside.
3. Shred the carrots using the shredding attachment in a food processor(there should be about 3 cups). Add carrots and crystallized ginger to bowl with dry ingredients and set aside. Wipe out food processor and fit with metal blade. Process granulated and brown sugars with eggs and orange zest until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in a steady stream. Process until the mixture is light in color and well emulsified, about 20 seconds longer. (Note: these steps could also be done using an ordinary box grater, a mixing bowl with a whisk and some elbow grease.) Scrape the mixture into a large bowl. Stir in the carrots and dry ingredients and mix until everything is fully incorporated. Pour mix into prepared baking pan and bake until a toothpick or skewer inserted in the center of the cake comes out clean, 35 to 40 minutes, rotating the pan from front to back halfway through the baking time. Cool the cake to room temperature in the pan on a wire rack, at least 2 hours.

8 ounces cream cheese, softened but still cool
5 tabelspoons unsalted butter, softened but still cool
1 tablespoon orange juice
1 tablespoon grated orange zest
1 1/2 cups (5 ounces) confectioners' sugar

When the cake is cool, process the cream cheese, butter, orange juice and orange zest in a clean food processor until combined, about 5 seconds, scraping down the workbowl with a rubber spatula as needed. Add the confections' sugar and process until smooth, about 10 seconds.

Run a paring knife around the edge of the cake to loosen it from the pan. Invert the cake onto a wire rack, peel off the parchment and invert the cake onto a serving platter or cake stand. Using an offset spatula, spread the frosting evenly over the surface of the cake. Cut into squares and serve.


Member since Sep 2007

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