Best-Ever Homemade Carrot Cake
★★★★☆
Ingredients
- Candied Carrot Peels:
- Peels from 2 pounds organic carrots, washed
- 1 cup (200g) sugar
- 1 cup (240ml) water
- 1 tablespoon orange blossom water or ½ teaspoon orange extract (optional)
- Pinch kosher salt
- Carrot Cake:
- 4 cups (450g) loosely packed finely grated carrots
- 2⅓ cups (280g) all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1¼ cups (250g) granulated sugar
- 1 cup (200g) lightly packed brown sugar
- 1¼ cups (300ml) mild-flavored oil such as vegetable oil
- 4 eggs, at room temperature
- 2 teaspoons vanilla extract
- Finely grated zest of ½ large orange
- 1¾ cups (150g) sweetened shredded coconut, plus 1¾ cups additional for decorating
- 1 cup (160g) chopped dried fruit such as apricots, raisins, cherries or chopped nuts
- Cream Cheese Frosting:
- 1 recipe cream cheese frosting
Instructions
- 1. For Candied Carrot Peels: Preheat oven to 200°F. Line two baking sheets with silicone baking mats.
- 2. In a saucepan over medium-low heat, bring sugar, water, orange blossom water (optional), and salt to a simmer. Cook until sugar is completely melted, about 5 minutes. Turn off heat, add carrot peels, and let sit in hot syrup until peels are turning translucent, about 10-15 minutes.
- 3. Remove excess syrup from peels by gently squeegeeing between fingers, then lay out on prepared baking sheet. Bake until carrot peels start to curl up, 30-60 minutes depending on thickness. Flip with offset spatula and continue baking until completely dry (several hours). Store in airtight container up to 48 hours.
- 4. For Carrot Cake: Preheat oven to 350°F. Generously grease two 8×3-inch cake pans, then line with greased parchment paper.
- 5. In large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until well combined.
- 6. In separate bowl, whisk together both sugars, oil, eggs, vanilla, orange zest, 1¾ cups coconut, dried fruit, and carrots. Add dry ingredients and mix just until uniformly combined.
- 7. Divide batter between prepared pans and spread evenly. Tap pans on counter to release air bubbles.
- 8. Bake until tester comes out clean, 50-55 minutes. Cool completely before removing from pans.
- 9. To Assemble: Place one layer on cardboard cake circle and top with 1 cup cream cheese frosting. Add second layer (or cut layers in half for 4 thin layers). Apply crumb coat, then final frosting layer. Decorate with coconut or candied carrot peels if desired. Serve immediately or refrigerate covered up to 3 days.
Half batch can be made in three 6-inch round pans, baking only 20-25 minutes. Candied carrot peels don't do well in humid environments and will soften if refrigerated. If using unsweetened coconut, add it early to wet ingredients and consider adding 2 tablespoons sugar or honey. For 4-layer cake, cut the two 8-inch layers in half horizontally before assembling. Serve cake with candied peels immediately as refrigeration will cause them to wilt.
Wine Pairing: Dessert Wine