Carrot Cake

The Gourmandise School   of Sweets and Savories

24 Carrot Gold. I've always thought my carrot cake was good. Maybe a little better than good; but only until I sunk my teeth intoHuckleberry's three-layer cream-cheese-slathered wonder. This foot-stomping, eye-rolling wonder had nuts toasted just right, a light crumb and thickly grated carrots. Soon as Zoe's book came out, we were off to the races. All carrot cake recipes, in our humble opinion, should be oil-based. These produce a lighter and spongier crumb (and bake and cool faster, decreasing the wait time between baking and eating). They should have visible strands of carrots (we grate ours with a cheese grater), some sort of dried fruit (be sure to soak and strain so the fruit doesn't rob your recipe of moisture) and seriously toasted nuts. The frosting should have gobs of cream cheese, and somewhere, whether in the batter or the frosting, a generous helping of orange zest. Enjoy this one- and post pics of your version on our Facebook page orInstagram. Carrot Cake adapted from Huckleberry Line three 6" or 8" cake pan(s) with parchment paper on the bottom, or one half sheet with parchment paper. This can also make a little over 18 cupcakes (in which case you'd cut the baking time down by half). Whisk together in large bowl: 1 cup soaked raisins* (golden ones, currants, dried cherries- whatever you want) 1-1/2 cup vegetable oil 2-1/2 cups sugar 3 tsps salt 6 egg whites 1 Tbsp cinnamon 1/2 tsp freshly grated ginger 1/2 tsp nutmeg Sift over the wet ingredients: 1-1/2 cups all purpose flour 1-1/4 cup whole wheat flour 1-1/2 tsp baking powder 2 tsps baking soda Fold in: 3-1/4 cups grated carrots 1 cup toasted, chopped pistachios (or your other fave nuts, toasted) 1. Whisk the dry ingredients. 2. Sift the dry ingredients over the wet. Fold in the carrots and nuts.  3. Pour into cake pan and bake for 25-35 minutes at 350, or just until the middle springs back when you poke it. * To soak raisins, place them in a bowl with hot water for at least 10 minutes. Strain.  Cream Cheese Frosting 1 lb. cream cheese 2-1/2 cups powdered sugar 1 stick (4 ounces) butter 2 tsps vanilla a little oranges zest, or almond extract if you're going for gold 1. Beat the butter and powdered sugar together until it comes together. 2. Add cream cheese and vanilla. Beat for another 5 minutes until light and fluffy.    3. Stacked cooled cake layers with generous heaps of cream cheese frosting. Frost the edges, then the top with graceful swoops. Top with some toasted or candied nuts, if desired. Wishing you a delicious day,  Clémence and Hadley