Ultimate Carrot Cake
INGREDIENTS
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The Ultimate Carrot Cake
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Source: Fine Cooking Magazine
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Article: “Carrot Cake, Perfected” by Gregory Case
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Note: I have made some modifications to the original recipe. To read the original, click here.
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For the cake:
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Softened butter and flour for the pan
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1 lb. carrots
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10 oz. (2-1/4 cups) all-purpose flour
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2 tsp. baking soda
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1 tsp. table salt
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1 tsp. ground cinnamon
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4 large eggs, at room temperature
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1-1/2 cups granulated sugar
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1/2 cup packed dark brown sugar
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1 1/4 cup vegetable oil
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For the frosting:
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8 oz. (1 cup) unsalted butter, cut into 1/2-inch pieces and completely softened at room temperature
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1 lb. cream cheese, cut into pieces and completely softened at room temperature
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4-1/4 oz. (1 cup) confectioners’ sugar, sifted
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1 Tbs. pure vanilla extract
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