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This version of the classic incorporates at least a pound of freshly grated carrots, making for a cake rich with carrot flavor and bursting with color. (Los Angeles Times/Kirk McKoy) |
Note: Adapted from Riva's restaurant in Santa Monica, Calif. This makes 1 (8-inch) 2-layer cake.
This version of the classic cake incorporates no less than a pound of freshly grated carrots, making for a cake at once light in texture but rich with carrot flavor and bursting with color. Riva uses bread flour instead of cake flour to provide a firmer structure, offsetting all of those carrots. The cake is frosted with a fresh cream cheese frosting, which complements with a gentle tang.
Total time: 1 1/2 hours, plus cooling and chilling times
Servings: 12 to 16
Cake:
4 eggs
2 cups (14 ounces) sugar, divided
3/4 cup vegetable oil
Scant 2 cups (9 ounces) bread flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 pound carrots, peeled and grated
1/3 cup dried currants or raisins
1. Heat the oven to 350 degrees. Grease 2 (8-inch) baking pans and line the bottoms of the pans with parchment paper. Grease the parchment paper and set the pans aside.
2. In the bowl of a stand mixer with the whisk attachment, or in a large bowl using a hand-held mixer, whip the eggs and 1 cup sugar until the mixture is thick and light (ribbon stage), about 5 minutes.
3. With the mixer running, pour in the oil to incorporate and continue whipping until the mixture is light and fluffy, about 5 minutes.
4. In a separate large bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt and the remaining 1 cup sugar.
This version of the classic cake incorporates no less than a pound of freshly grated carrots, making for a cake at once light in texture but rich with carrot flavor and bursting with color. Riva uses bread flour instead of cake flour to provide a firmer structure, offsetting all of those carrots. The cake is frosted with a fresh cream cheese frosting, which complements with a gentle tang.
Total time: 1 1/2 hours, plus cooling and chilling times
Servings: 12 to 16
Cake:
4 eggs
2 cups (14 ounces) sugar, divided
3/4 cup vegetable oil
Scant 2 cups (9 ounces) bread flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 pound carrots, peeled and grated
1/3 cup dried currants or raisins
1. Heat the oven to 350 degrees. Grease 2 (8-inch) baking pans and line the bottoms of the pans with parchment paper. Grease the parchment paper and set the pans aside.
2. In the bowl of a stand mixer with the whisk attachment, or in a large bowl using a hand-held mixer, whip the eggs and 1 cup sugar until the mixture is thick and light (ribbon stage), about 5 minutes.
3. With the mixer running, pour in the oil to incorporate and continue whipping until the mixture is light and fluffy, about 5 minutes.
4. In a separate large bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt and the remaining 1 cup sugar.
