Gradually beat in sugar until light and fluffy, about 5-7 minutes. I did use a non-stick bundt pan, baked at 325F and I let it cool in the pan on the rack for 15 minutes before trying to turn it out.Ĭream butter. I just made this one, and it's moist and delicious. Per serving, with Cream Cheese Frosting: 520 calories (percent of calories from fat, 50), 5 grams protein, 62 grams carbohydrates, 1 gram fiber, 29 grams fat (11 grams saturated), 66 milligrams cholesterol, 172 milligrams sodium. For a bundt cake, sprinkle with confectioners' sugar and serve with whipped cream, if desired. If made in a straight-sided tube pan, the cake can be frosted with Cream Cheese Frosting. Cool completely before icing and slicing. Cool the cake in the pan for a few minutes before turning out onto a wire rack. Bake until a wooden pick inserted near the center comes out clean, 45 to 50 minutes.
Fold in the carrots and walnuts by hand using a rubber spatula. Add the flour mixture to the batter, mixing on low speed until just incorporated. Add the sugar mixture slowly to the egg mixture while continuing to whip at medium speed until well-blended. Gradually add the oil and continue to whip until evenly blended. Increase speed to high and continue whipping until the eggs fall in thick ribbons from the whisk, about 4 minutes. Whip the eggs on medium speed until thick, about 3 minutes. In another bowl, sift together the flour, cinnamon, baking soda and baking powder and set aside. Sift the sugar and salt into a medium bowl and set aside. Lightly grease and flour a 10-inch tube or bundt pan. 1 2/3 cups granulated sugar 1/2 teaspoon salt 1 2/3 cups bread flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon baking powder 3 large eggs 2/3 cup vegetable oil 2 cups grated carrots 1/2 cup chopped, toasted walnuts (pecans if desired) Cream Cheese Frosting, whipped cream or confectioners' sugar Preheat oven to 350 degrees. This method gives the crumb a finer texture and a little more volume. It uses the whipping method - whipping the eggs with oil and then incorporating the other ingredients - which is rare for a carrot cake. The strength of the bread flour can stand up to coarsely grated carrots. It contains nuts and is baked in a tube pan, which I don't prefer to layers. CIA's Carrot Cake 16 servings Hands on: 30 minutes Total time: 1 hour, 15 minutes This recipe, taken from 'Baking at Home With the Culinary Institute of America' (John Wiley & Sons, $40), has a dense, strong crumb from the use of bread flour and is leavened with baking soda and baking powder (which contributes to the fineness of the crumb). Cool in pan 15 minutes remove from pan and let cool completely on a wire rack. Bake at 300 for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Pour batter into greased and floured 10" tube pan or smaller bread pans or whatever. Mix just until blended after each addition. Add eggs, one at a time, beating after each addition.Īdd flour to creamed mixture alternately with milk, beginning and ending with flour. Recipe is as follows:ġ lb butter softened 3 cups sugar 6 eggs 4 cups all-purpose flour 3/4 c milk 1 teaspoon each of almond extract and vanilla.Ĭream butter gradually add sugar, beating well at medium speed. Will the cake pros out there please give suggestions. So we've been trying to adjust without much success. My niece added an extra egg hoping that would somehow help (?), and I've used smaller pans with spray but the cake sticks badly. Problem is it is difficult to bake done in a tube pan. This delicious cake, called Million Dollar Pound Cake, originally came from Southern Living I believe.
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