CARROT TOP CAKE

Carrot Top Cake image

Renee Allen Mancino, the owner of the Carrot Top Pastries with locations in Inwood and Washington Heights in Manhattan, gave The New York Times this recipe for her beloved carrot cake. Her tips: California carrots are best; carrots grated too far ahead of time won't give a cake proper moisture; vegetable oil bakes more evenly in the batter than butter. Go to!

Provided by Molly O'Neill

Categories dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 16

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Ingredients

1 cup plus 1 tablespoon vegetable oil
2 cups sugar
3 cups freshly ground carrots (about 7 medium carrots)
1 cup walnuts, coarsely chopped
2 cups flour
3 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
4 eggs
1/4 cup ( 1/2 stick) butter, at room temperature
1/4 cup solid vegetable shortening
1 1/2 cups ( 3/4 pound) cream cheese, at room temperature
2 tablespoons milk
1 tablespoon vanilla extract
1 1/2 cups confectioners' sugar

Steps:

Preheat oven to 350 degrees. Use one tablespoon of the vegetable oil to grease a 9- by 11-inch sheet pan.
In a large bowl, combine the remaining oil, sugar, carrots, walnuts, flour, baking powder, cinnamon, nutmeg and salt. Stir to combine, then add eggs and mix well. Pour the batter into the pan and cook for 45 minutes or until the cake is springy to the touch. Remove from oven and cool, in pan.
To make the frosting, cream the butter, vegetable shortening and cream cheese with a wooden spoon or hand mixer. Add the milk and vanilla extract. Add the confectioners' sugar and stir until smooth. When cake is cooled, frost.

Nutrition Facts : @context http, Calories 1069, UnsaturatedFat 47 grams, Carbohydrate 106 grams, Fat 69 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 17 grams, Sodium 509 milligrams, Sugar 77 grams, TransFat 1 gram