I used to think I hated carrot cake, and then I realized that I just hate nuts in baked goods. Don’t get me wrong, there’s really nothing fundamentally wrong with nuts and I deeply enjoy them in other foods. I.e. my favorite hazelnut arugula salad, which is my salad of choice and is made on repeat in The Gourmet Gourmand house and beyond (i.e. my mom’s house and my sister’s house for any get-together).
Ingredients
For the Loaves
2 ½ cups all purpose flour
1 ¼ teaspoons baking powder
1 teaspoon baking soda
1 ¼ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1/8 teaspoon ground cloves
½ teaspoon table salt
1 lb whole carrots, peeled
1 ½ cups granulated sugar
½ cup dark brown sugar, packed
4 large eggs
1 ½ cups vegetable oil
For the Cream Cheese Frosting
8 oz cream cheese, softened
3 tablespoons butter, softened
3 ½ cups powdered sugar
½ teaspoon pure vanilla extract
Green and orange food coloring (optional)
Instructions
For the Loaves
Grease and flour two 8.5 x 4.5 loaf pans. Preheat the oven to 350 degrees.
In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk thoroughly to combine.
In a food processor with grater/shredder attachment, process the carrots until shredded. Pour into medium bowl and set aside. (Recommend grating your own carrots.. the pre-grated variety at the store are typically too thick to use in carrot cake and don't soften adequately as the cake bakes).
Wipe out food processor and fit with standard metal attachment. Add white sugar, brown sugar, and eggs. Process until mixture is thoroughly combined.
Next, with food processor running, drizzle oil into the sugar/egg mixture until mixture is thick and emulsified. About 30 seconds.
Pour wet mixture into dry ingredients, using a spatula to scrape as much of the liquid ingredients as you can from the food processor.
Whisk dry ingredients and wet ingredients together until combined. Mixture will be very thick.
Fold carrots into the batter using your spatula.
Distribute batter evenly between 2 loaf pans.
Bake for about 60 minutes or until toothpick inserted into the center comes out clean or with just a few moist crumbs.
Full Reading: http://www.thegourmetgourmand.com/carrot-cake-loaf/
Ingredients
For the Loaves
2 ½ cups all purpose flour
1 ¼ teaspoons baking powder
1 teaspoon baking soda
1 ¼ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1/8 teaspoon ground cloves
½ teaspoon table salt
1 lb whole carrots, peeled
1 ½ cups granulated sugar
½ cup dark brown sugar, packed
4 large eggs
1 ½ cups vegetable oil
For the Cream Cheese Frosting
8 oz cream cheese, softened
3 tablespoons butter, softened
3 ½ cups powdered sugar
½ teaspoon pure vanilla extract
Green and orange food coloring (optional)
Instructions
For the Loaves
Grease and flour two 8.5 x 4.5 loaf pans. Preheat the oven to 350 degrees.
In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk thoroughly to combine.
In a food processor with grater/shredder attachment, process the carrots until shredded. Pour into medium bowl and set aside. (Recommend grating your own carrots.. the pre-grated variety at the store are typically too thick to use in carrot cake and don't soften adequately as the cake bakes).
Wipe out food processor and fit with standard metal attachment. Add white sugar, brown sugar, and eggs. Process until mixture is thoroughly combined.
Next, with food processor running, drizzle oil into the sugar/egg mixture until mixture is thick and emulsified. About 30 seconds.
Pour wet mixture into dry ingredients, using a spatula to scrape as much of the liquid ingredients as you can from the food processor.
Whisk dry ingredients and wet ingredients together until combined. Mixture will be very thick.
Fold carrots into the batter using your spatula.
Distribute batter evenly between 2 loaf pans.
Bake for about 60 minutes or until toothpick inserted into the center comes out clean or with just a few moist crumbs.
Full Reading: http://www.thegourmetgourmand.com/carrot-cake-loaf/
