Duff Goldman's Carrot Cake
Brooke Shields Tearfully Recounts Devastating Accident + Leg Inj…
How to Make Roasted Honey-Soy Green Beans | Rachael Ray
We Surprise a Mom of 10 (Including 6 Foster Kids!) Who Works So …
How to Make Salt 'n' Pepper Pork or Chicken | Rachael Ray
How to Make Caramel Apple Shortcakes | Grant Melton
How to Make Sausages with Apples and Onions & Charred, Spiced Ca…
Robin Roberts Tearfully Recalls the Emotional Moment Her Sister …
How to Make Easy Grilled Corn with Jalapeño Cilantro Glaze | Sun…
How to Make Chianti Risotto with Garlicky Spinach and Oven Charr…
How to Make Sheet Pan Chicken with Rosemary & Grapes | Queer Eye…
Feast Your Eyes on Our Savory 16 Charcuterie Board + We Promise …
How to Make an Edible Cheeseboard With Focaccia for Your Next Pa…
How to Make Miso Ramen with Steak, Japanese-Style Tomato Salad +…
How to Make Apple Cider Doughnut Cake | Milk Bar's Christina Tosi
Cake Boss Buddy Valastro Tells Rachael His Hand Is At 95% One Ye…
Cake Boss Buddy Valastro Has Sweet Words For Rachael To Celebrat…
How to Make a Bumbleberry Pie Sundae | Gail Simmons
How to Make Spaghetti or Linguini with Red Clam Sauce | Rachael …
Coach Rob Mendez, Football Coach Born Without Limbs, Tells His I…
"Ace of Cakes" star Duff Goldman's preferred carrot cake recipe includes one ingredient that guarantees moisture in every bite.
Plus, the cream cheese frosting makes enough so you have a bit leftover. Spread it on a bagel, or eat it with a spoon!
- cloves, ground, pinch
- 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, ground
- 3/4 teaspoon nutmeg, ground
- 3/4 teaspoon salt, kosher
- 1 1/2 pound carrots, peeled and finely grated
- 3/4 cup raisins, golden (optional)
- 3/4 cup pecans, chopped (optional)
- 4 cups confectioners sugar
- 1 package cream cheese, (8-ounce) at room temperature
- 2 sticks butter, (1 cup), softened
- 1 tablespoon vanilla extract, pure
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.