Jaimie's World Famous Carrot Cake
This recipe belongs to Jaimie, a sister of a good friend of mine. Sadly, Jaimie passed away on January 11, 2015 from a grade 4 brain tumor at the very young age of 45. I didn’t have the pleasure of ever meeting Jaimie but I’ve heard so many wonderful things about her and the lives she touched. And after trying her delicious carrot cake, I feel like I have met her. So in memory of Jaimie, I am posting her carrot cake recipe. This cake is absolutely scrumptious. You can’t feel too guilty about eating a cake loaded with carrots and made with whole wheat flour. Honestly, you can’t get any healthier than that. Enjoy!
For the Cake:
- 2 cups whole wheat flour (I used whole wheat pastry flour)
- 1 teaspoon baking powder
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1-1/2 teaspoons cinnamon
- 1 teaspoon freshly ground nutmeg
- 1/2 teaspoon ground all spice
- 4-1/2 cups finely grated carrots
- 2 cups sugar
- 4 large eggs
- 1 cup vegetable oil, safflower oil, or canola oil
For the Cream Cheese Frosting:
- 1-8 ounce package of cream cheese
- 1/2 cup unsalted butter, at room temperature
- 3 teaspoons pure vanilla extract
- 4-1/2 to 4-3/4 cups sifted powdered sugar
Step 1: For the cake: Adjust oven rack to middle position; pre-heat oven to 350 degrees. Spray two 9 inch round cake pans with nonstick cooking spray. Line bottom of pans with parchment and spray parchment.
Step 2: Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, all spice, and salt in large bowl; set aside.
Step 3: In food processor fitted with large shredding disk, shred carrots (you should have about 4-1/2 cups); transfer carrots to bowl and set aside.
Step 4: In bowl of standing mixer fitted with paddle attachment, beat sugar and eggs on medium-high until thoroughly combined, about 45 seconds.
Step 5: Reduce speed to medium; with mixer running, add oil in a slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer.
Step 6: Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.
Step 7: Pour into prepared pans and bake until toothpick or skewer inserted into center of cake comes out clean, 30 minutes, rotating pan halfway through baking time. Cool cakes to room temperature in pan on wire rack, about 2 hours.
Step 8: Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter.
Step 9: For the frosting: Beat together cream cheese, butter, and vanilla at medium high speed in clean bowl of standing mixer fitted with flat paddle attachment until well combined, light and fluffy, scraping down bowl with rubber spatula as needed. Gradually add powdered sugar and mix until very fluffy, about 1 minute.
Step 10: To assemble the cake: Trim layers if necessary. Remove any ragged edges. Slightly rounded tops are easily covered by icing, but excessively large bumps may have to be cut off. Brush all crumbs from cakes. Loose crumbs make icing difficult. Place the bottom layer upside down on a cardboard cake circle. This gives a flat surface for the filling. Place in the center of a turntable or serving plate. Spread icing on bottom layer out to the edges. Place top layer on bottom layer, right side up. Ice the cake.