DUFF GOLDMAN'S CARROT CAKE

Duff Goldman's Carrot Cake image

Provided by @MakeItYours

Number Of Ingredients 1

6 eggs, extra-large, 2 1/4 cups olive oil, vegetable or, 3/4 cups plus 1 tablespoon sugar, granulated, 3/4 cup brown sugar, lightly packed light, 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1 1/2 teaspoon baking soda, 2 1/2 teaspoons cinnamon

Steps:

For the cake, preheat the oven to 350˚F
Grease and flour two 9-inch round cake pans
With a hand or stand mixer, mix the eggs and oil
Add the sugars and mix well
In a medium bowl, mix the rest of the cake ingredients except the carrots (and raisins and nuts, if using)
Add the flour mixture to the sugar mixture and mix well
Add the carrots (and raisins and nuts, if desired) and mix until incorporated
Divide the batter evenly between the pans, scraping all the batter from the bowl with a rubber spatula
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean
Let cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely
For the frosting, in the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients
Whip on low speed for a while
When the sugar is incorporated, turn the mixer speed up and beat until smooth, scraping the sides of the bowl often
(If making ahead, cover and refrigerate; re-whip before using
) Spread the frosting over each cooled cake layer, then assemble the carrot cake
Excerpt from "Duff Bakes: Think and Bake Like a Pro at Home" by Duff Goldman
Copyright © 2015 by Duff Goldman
Used with permission by William Morrow Cookbooks
All rights reserved