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Tuesday, October 31, 2017

High Altitude Carrot Cake

And here's another (more traditional) carrot cake!

A few years ago, when my bigs were not quite as big, and my littles weren't around yet, the boys wanted to do some baking. We looked through Pie in the Sky, and they wanted to make this carrot cake. I found it a bit too oily the first time through, so when carrot cake was requested as a birthday cake, I reduced the oil slightly. This time, it was perfect; dense and moist, but not too much of either. Since then, it has been this boy's standard birthday cake request, whether he eats it or not. Granted, his birthday starts a treat-filled week at our house, with Halloween and two birthdays, but I have to say that uneaten birthday cake makes me want to just serve ice cream.

2015, he requested the cake but didn't eat any

2017, he ate a big slice and so did the rest of us

Sometimes we post sea level and high altitude variations. I'm just going with high altitude here, since I modified the oil amount and I don't know how that will affect the sea level recipe.


High Altitude Carrot Cake (~5,000 feet)

Adapted from Pie in the Sky: Successful Baking at High Altitudes by Susan G. Purdy
Yields one tube pan cake

(The recipe says it can be baked in a Bundt pan, too, but also instructs bakers at 5,000 feet and above to line the tube pan with greased parchment paper. So to prevent sticking, I'd recommend a tube pan.)

For the cake:
3 c peeled, grated carrots (6-10, depending on size)
1 c walnuts, chopped
1/4 c sunflower seeds, optional
1 1/4 c canola oil
2 c sugar
6 large eggs, at room temperature
2 T vanilla extract
1/4 c wheat germ or bran
2 c flour
1 1/2 teas baking soda
1 teas salt
2 teas cinnamon
3/4 teas nutmeg
1/2 teas ginger
1/2 teas allspice

For the frosting:

4 oz cream cheese, at room temperature
4 T unsalted butter, at room temperature
pinch of salt
3/4 teas vanilla extract
2 c sifted powdered sugar, or as needed

Place the rack in the lower third of your oven, then preheat to 375F. Grease your tube pan with butter. Line the bottom of the greased pan with a ring of parchment paper, wax paper, or foil, then butter the liner. Flour the entire surface inside the pan and then tap out the extra flour.

In a large bowl, blend together the oil, sugar, eggs, vanilla, and wheat germ/bran with a whisk. Set a strainer over the bowl and measure the flour, baking soda, salt, and spices into it. Sift the dry ingredients into the wet ingredients, and whisk gently until combined. Then stir in the carrots, nuts, and sunflower seeds.

Place the batter into the prepared pan and bake for 45-50 minutes, or until the top is springy and a cake tester or toothpick comes out clean. Leave the cake in the pan and set it on a wire rack to cool for at least 20 minutes. Then move a knife around the edge of the cake to help loosen it. Turn the cake out onto a plate or foil -covered cardboard disk. Peel off the paper, and let the cake cool completely.

As the cake cools, mix the frosting. Blend together the cream cheese and butter until very smooth and creamy; I used a hand mixer, but the original recipe recommends a food processor or electric mixer. Beat in the salt and vanilla, then gradually add the sugar, beating until smooth. Frost the cake and enjoy!

Note on frosting: A dusting of confectioner's sugar can be used instead. Also, I halved the original frosting recipe; double it if you are a big frosting fan.

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