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"Ace of Cakes" star Duff Goldman's mouthwatering carrot cake is made super moist with oil instead of butter.
Plus, the cream cheese frosting makes enough so you have a bit leftover. Spread it on a bagel, or eat it with a spoon!
Make-ahead: The frosted cake will keep for up to 2 days, stored airtight in the refrigerator. Serve cold or at room temperature. If you're not assembling ahead of time, cover and refrigerate frosting and re-whip before using.
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.