February 5, 2013 by dgarnett2013
Carrot Cake – adapted from Boulevard: The Cookbook by Nancy Oakes, Pamela Mazzola & Lisa Weiss
- 210g white flour
- 1 3/4 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 250ml sunflower oil (or other flavourless oil)
- 190g light brown muscovado sugar
- 150g caster sugar
- 3 large eggs (150-160g)
- 3/4 tsp vanilla extract
- 3-4 medium sized carrots (about 365g before being peeled or having ends removed).
Cream Cheese Filling:
- 450g cream cheese
- 150g icing sugar
- 3/4 tsp vanilla extract
Pre-heat oven to 180 deg C. Line a inch baking tin with baking parchment paper.
Peel the carrots, cut off their ends, and grate using a coarse grater.
Sift the flour, cinnamon, baking powder, baking soda and salt into a bowl and set aside.
Whisk the oil, brown sugar, caster sugar, eggs and vanilla together in a large bowl by hand or with an electric mixer fitted with a whisk attachment.
Add the flour mixture and continue whisking till the flour is completely blended into the mixture.
Then, using a silicon spatula, stir in the grated carrots and scrape the mixture into the prepared pan.
Bake for about 45 minutes until a toothpick inserted in the centre of the cake comes out clean and just slightly moist. Allow cake to cool COMPLETELY in the pan on a wire rack.
Meanwhile, make the cream cheese filling by beating the cream cheese in an electric mixer on medium speed until smooth.
Then add the icing sugar, and beat on low speed and stop once to scrape down the inside of the bowl. Add the vanilla and beat on medium speed till the filling is smooth and free of lumps. Keep the cream cheese at room temperature so it is spreadable.
Place a cutting board on top of your cake pan and, gripping the board and pan together securely, invert the carrot cake onto the cutting board and peel off the parchment.
Use a serrated knife to cut the cake lengthwise in half. Slice each half into 3 thin layers to get 6 layers in total.
Place a sheet of parchment on a dry work surface, and use two large spatulas to lift up 1 cake layer and place it on the parchment. Using a flat spatula, spread about 1/2 cup of the cream cheese filling over the layer.
Alternate the cake layers and filling, ending with a cake layer. (Press down lightly on each cake layer as it is added so the cake will be compact.) Transfer the filled layers with the parchment onto a baking pan and refrigerate for at least 2 hours.
Use a serrated knife to cut the cake in half again and then crosswise on the diagonal into alternating triangles that are 1 inch wide at their base, yielding about 20 triangles in total.