Carrot Cake

By • February 28, 2011 • 0 Comments



Author Notes: We featured this recipe in our interpretation of an English
low tea that might have been served during the early 1930s at an aristocratic weekend getaway. We included it in our chapter on the film "Gosford Park" in our book "Cooking with the Movies: Meals on Reels."
Anthony Chiffolo

Serves 12-16

Carrot Cake

  • 4 eggs
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 1 cup white granulated sugar
  • 1 cup brown sugar, firmly packed
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 3 cups carrots, peeled and grated
  • 1 cup canned crushed pineapple, without the juice
  • 1 cup slivered almonds
  • 1 cup flaked coconut
  • 1/2 cup raisins
  1. Preheat oven to 350°F.
  2. In a large bowl, beat together the eggs, oil, buttermilk, sugars, and vanilla. Combine the dry ingredients and sift into the batter. Stir in the carrots, pineapple, almonds, coconut, and raisins until well blended. Pour into three 9" round pans that have been lined with parchment paper.
  3. Bake for 50–60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to settle for 10 minutes, then remove from pans and transfer to a wire rack to cool completely. When completely cooled, remove parchment paper.
  4. Ice the top of each cake with a vanilla buttercream frosting (see next), then ice the sides until the entire cake is covered.

Vanilla Buttercream Frosting

  • 1/2 cup butter, room temperature
  • 1 pound confectioner's sugar
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  1. Cream the butter, then add the sugar a little at a time until the mixture begins to resemble crumbs. Slowly add the milk, beating all the while, then pour in the extract. Continue to beat until wispy. If the icing appears to be too runny, add more sugar.
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