​CAVERHILL LODGE
CARROT CAKE

CARROT CAKE BASE

​Yield: 1 x 9" by 13" Rectangle Loaf or 2 x 9" Cake Rounds
​
  • A.P. Flour                           [ 2.5 cups or 325 grams ]
  • Baking Soda                      [ 1 teaspoon or 4 grams ]
  • Baking Powder                  [ 1.5 teaspoons or 6 grams ]
  • Kosher Salt                        [ 3/4 teaspoons or 3 grams ]
  • Cinnamon (ground)           [ 2 teaspoons or 4 grams ]
  • Allspice (ground)            [ 1 - 1.5 teaspoons or 2-3 grams ]
​​
  • Eggs (room temp.)             [ 3 large or 165 grams ]
  • White Sugar (granulated)  [ 2 cups or 400 grams ]
  • Canola / Vegetable Oil      [ 3/4 cup or 180 mL ]
  • Buttermilk (room temp.)    [ 3/4 cup or 180 mL ]
  • Pure Vanilla Extract          [ 1 tbsp. or 11 grams ]
  • Walnuts or Pecans (opt.)  [ 1 cup or 120 grams ]
  • Grated Raw Carrot           [ 2 cups or 270 grams ]

CARROT CAKE FROSTING

Yield: Enough for 1 Cake (Noted Above)
​
  • Base: Cream Cheese      [ 2 x 8 ounce blocks ]
  • Butter (softened)              [ 1/2 cup ]
  • Cream Cheese                 [ 8 ounces ]​

​
  • Pure Vanilla Extract         [ 2 teaspoons ]​​
  • Confectioners' sugar        [ 4 cups ]

tECHNIQUE

CARROT CAKE BASE
  1. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.
  2. Butter (or spray with a non stick vegetable spray) cake pan(s) and line the bottom of the pan with parchment paper.
  3. In a separate bowl, sift or whisk together the flour, baking soda, baking powder, salt, ground cinnamon and ground allspice.
  4. In the bowl of an electric stand mixer, fitted with the paddle attachment (or with a hand mixer), place the eggs, sugar, oil, buttermilk, and vanilla extract. Beat, on low speed, until thoroughly combined. Gradually add the flour mixture and beat until incorporated and the batter is smooth.
  5. Scrape down the sides and bottom of the bowl as needed. With a rubber spatula or wooden spoon, fold in the grated carrots (and chopped nuts if using).
  6. Spread the batter in the pan.  If using two 9" round pans, divide batter evenly between the two. 
  7. Bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.  
  8. Remove from oven and let cool on a wire rack for about 10 to 15 minutes. Then invert the cake onto a wire rack, remove the pan and parchment paper. Re-invert so the top of the cake is facing up and let cool completely before frosting. 
CARROT CAKE FROSTING
  1. In the bowl of an electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth.
  2. Add the powdered sugar and beat until light and fluffy (about 2-3 minutes).
  3. Scrape down the sides and bottom of the bowl as needed.
  4. Add the vanilla extract and beat until incorporated.
  5. Add the very soft cream cheese in four to five additions (scraping the bowl after each addition), beating until incorporated and the frosting is smooth.
  6. Set aside mixture in a separate bowl.  This is your flavour spread.
  7. In the same mixing bowl, fitted with the paddle attachment (or with a hand mixer), add both blocks of cream cheese (base) and beat until smooth.  
  8. Add and mix enough of the flavour spread to your liking! 
Comments
  • A final assembled cake can be served cold or at room temperature.
  • The cake can be covered and stored in the fridge for about five days.
  • The cake can also be frozen for about one month. Defrost in the refrigerator overnight.
  • Serves about 20 people.
Notes
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