Thomas Keller’s Carrot Cake
As much as I like to try out new desserts, there are some old stand bys that I always go back to. Like this carrot cake, this red velvet cake, this oatmeal cookie, this chocolate cake, this flan, these muffins…the list goes on. Since these guys are not broken, I don’t try to fix them. But then how do I evolve as a baker?
Take this carrot cake for example, that I blogged about last April. It’s more than just an incredibly delicious cake. It’s the first layer cake I ever made. Cream cheese frosting was also the first frosting I ever made. And this was the first cake I ever made for family. So I am very emotionally attached to this baby. So much so that I never thought I would make a different one. This was THE carrot cake recipe of all carrot cake recipes and as far as I was concerned, there was no need to try a new one.
Well, one of my new year’s resolutions along with making new desserts and stepping out of my comfort zone is testing out new recipes for my favorites. Enter this carrot cake.
My husband got me Thomas Keller’s coveted Ad Hoc at Home cookbook for Christmas (a review of this wonderful book will come in a future post). When I opened to the dessert section, it opened straight to a recipe for carrot cake cupcakes. I took it as a sign and a few weeks later gathered up the ingredients and made it into a layer cake.
The Verdict – Outstanding! This cake is up there in flavor and texture with my old favorite. I may even go as far as saying that it is slightly better, as the use of canola oil over peanut oil kept it moist without being greasy. The cake also held up great in the fridge 5+ days after baking. It’s everything a carrot cake should be and more - robust, moist, spicy, nutty and simply delicious with tangy cream cheese frosting.
If cream cheese frosting isn’t your thing, go ahead and make it without as I did with some left over batter in this mini loaf pan (I love all things mini).
Carrot Cake Cupcakes
Ingredients:
Cupcakes
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
4 large eggs
1/4 cup whole milk
1 teaspoon vanilla paste or pure vanilla extract
1 cup granulated sugar
1 cup packed light brown sugar
1 cup canola oil
3 cups finely shredded carrots
1 1/2 cups coarsely chopped toasted walnutsCream Cheese Frosting (makes about 3 cups)
1 1/2 pounds cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, cut into chunks, at room temperature
1 1/2 cups powdered sugar, sifted
1 teaspoon vanilla paste or pure vanilla extractDirections:
Preheat the oven to 350 degrees. Line 24 cupcake cups with paper liners.
Sift together the flour, baking powder, baking soda and cinnamon. Set aside.
In the bowl of a stand mixer fitted with the paddle, beat the eggs, milk, vanilla and both sugars until smooth. Beat in the oil. Slowly, add the dry ingredients. Mix in the carrots and 1 cup of the chopped walnuts.
Divide the batter among with lined cupcake cups. Bake for 10 minutes. Rotate the pan and bake for another 10 minutes, or until a cake tester or wooden skewer inserted in the center of a cupcake comes out clean. Remove the cupcakes from the tins and let cool to room temperature on a cooling rack.
Meanwhile, in the bowl of a stand mixer fitted with the paddle, beat the cream cheese at medium speed until smooth. Add the butter and mix until smooth. Beat in the powdered sugar, then add the vanilla. Scrape down the sides and beat for 30 seconds on high speed.
Spread the tops of the cupcakes with the cream cheese frosting and sprinkle with the remaining chopped walnuts. The cupcakes are best frosted and eaten the day they are baked, but they can be refrigerated for up to 2 days; bring to room temperature before serving. (Note that my cake last for longer than this in the refrigerator)
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Megan — February 18, 2010 @ 6:02 pm
Every time someone posts a recipe from that book, I think about how I need to get it already. I don't know what's stopping me! I love your creative take on the carrot cake cupcakes. Your cake looks beautiful… and I love the mini loaf too — as a lover of mini things too.
CookiePie — February 18, 2010 @ 7:30 pm
Beautiful cake!!
Nichi — February 18, 2010 @ 8:19 pm
That looks seriously tasty! I made the big carrot cake in Dories books for my moms b-day and it was just blah… not very carroty at all. I'll have to try this one.
Snooky doodle — February 18, 2010 @ 8:34 pm
oh I m craving carrot cake now
Teanna — February 18, 2010 @ 10:15 pm
Ooooh, Eliana, why must you do this to me!? Here I am, eating a piece of baked salmon with nothing on it, and then I see this! The gorgeous crumb. The cream cheese that looks so light that it looks like whipped cream. Why!? Whyyyyy?
Tracey — February 19, 2010 @ 1:39 am
Yum, carrot cake – I love it! I've seen so many delicious recipes from Ad Hoc at Home. I've got to get my hands on a copy of that book
Jen @ My Kitchen Addiction — February 19, 2010 @ 2:14 am
Yum! I really need to get a copy of Ad Hod at Home… I've heard nothing but great things about it!! My hubby loves carrot cake, and I'm sure he'd love this recipe.
Megan — February 19, 2010 @ 4:27 am
I have a friend that loves carrot cake – and when he comes to town, I will have to try this recipe on him!It looks absolutely delicious – I love the frosting!
Paris Pastry — February 19, 2010 @ 2:40 pm
I was thinking about baking a layer carrot cake next month or so (around Easter) and I remembered your "most divine carrot cake" you baked last year, but maybe I should try this one!!!
dani — February 19, 2010 @ 5:08 pm
carrot cake is one of my all-time faves! this one looks amazing
5 Star Foodie — February 19, 2010 @ 5:30 pm
Yum! Carrot cake or cupcakes sound really wonderful! That frosting looks so tempting!
cookies and cups — February 19, 2010 @ 6:33 pm
This looks amazing! I love carrot cake and thought I had the best recipe, but I will definitely have to give this one a go!
How To Eat A Cupcake — February 19, 2010 @ 10:17 pm
Whoa it looks SO moist!I can't wait to read your review of the book. I've seen it at the bookstore, but as a baker and not a cook, it didn't appeal to me.
biz319 — February 19, 2010 @ 10:34 pm
Ooh – I'll have to see if my library has that book – for some reason I can't see the pictures in this post – maybe its just me?I make carrot cake once a year for my step-son – no raisins or nuts though – with a cinnamon cream cheese frosting – definitely insulin worthy!Have a great weekend!
Shandy — February 19, 2010 @ 10:47 pm
Oh, I could hug the stuffings out of you! I have been wanting to try a new carrot cake and this one is the "one". Looking forward to your write-up review on the ad hoc cookbook. =)
Sook — February 19, 2010 @ 11:55 pm
Oh this carrot cake looks beautiful! Love it!
Julie — February 20, 2010 @ 3:47 am
Yet another cookbook I want to buy! Looks wonderful! My pick for SMS in a couple of weeks is carrot cake. Anxious to see how that one stacks up with the others.
Katrina — February 20, 2010 @ 4:29 am
Mmm! Now I have two things from Ad Hoc that I must try–soon, this cake and the ccc's!
Jackie — February 21, 2010 @ 4:35 pm
HiI'm a little confused, first you say in your headnotes, the cake holds up for 5+ days. Then you say in your instructions, that the cupcakes are best frosted and eaten the day they are made. Which is it?
Brittany@twocrazycupcakes — February 21, 2010 @ 8:12 pm
That looks delicious! I am going to have to make that for my sister's upcoming birthday. It is her favorite! Thanks!
R. — February 23, 2010 @ 10:30 pm
Gorgeous cake! WOW! I waaant!
Ingrid — February 25, 2010 @ 4:05 am
Yay! No raisins which makes this look EVEN better in eyes!I keep saying I'm going to try making a carrot cake but forget to buy carrots (kinda key in carrot cake) and then totally forget when something else comes along! I need a kick in the butt 'cause I know I'm totally missing out on something so, so good! ~ingrid
Linda — March 17, 2010 @ 3:42 pm
I just got my copy of AdHoc a couple weeks back, and have been pouring through it like I'm reading a novel. I've been eyeing this recipe, and with your beautiful results, I'm motivated to in the kitchen and give this recipe a try.Thank you for sharing – your cake is so yummy looking!