This handsome carrot cake, adapted from owner Shelly Williams of Haven Cafe & Bakery, makes a magnificent party- size dessert.
The cake also freezes well, so that a smaller, single- layer version can grace the table one evening while the other layer, unfrosted, can hibernate, ready to be plucked from the freezer for a last- minute dessert.
1½ pounds carrots, peeled and cut into 1- inch pieces (about 5½ cups)
4 cups all- purpose flour
1½ teaspoons baking powder
1½ teaspoons baking soda
1½ teaspoons salt
1 tablespoon plus ½ teaspoon ground cinnamon
½ teaspoon ground cloves
¾ teaspoon ground cardamom
¾ teaspoon ground allspice
2 cups rice bran oil or organic canola or other vegetable oil
1¾ cups granulated sugar
1 cup packed dark brown sugar
6 large eggs
1 tablespoon vanilla extract
1½ cups drained crushed pineapple
2 cups unsweetened desiccated grated coconut
1 pound (4 sticks) unsalted butter, at room temperature
1½ pounds cream cheese, at room temperature
3½ cups powdered sugar
1½ teaspoons vanilla extract
1∕8 teaspoon salt
2 cups chopped pecans or walnuts (optional)
1. Preheat the oven to 325°F and oil two 9- inch square or round cake pans with canola oil. Cut a piece of parchment paper to fit in the bottom of each pan.
2. Prepare the cake: Add water to a large saucepan fitted with a steamer basket, keeping the water below the basket. Bring the water to a boil over high heat. Place 3¼ cups of the carrots in the steamer basket and cover the saucepan. Steam until soft, about 20 minutes, checking the water periodically to make sure it has not boiled away. Transfer the steamed carrots to a food processor and puree. Use a rubber spatula to scrape the carrot puree into a large glass measuring cup and set aside to cool. There should be about 1½ cups of carrot puree.
3. Fit the food processor with a shredding blade attachment and shred the remaining carrots. This should make about 2 cups of shredded carrots.
4. Sift the flour, baking powder, baking soda, salt, cinnamon, cloves, cardamom, and allspice into a medium bowl and set aside.
5. Using an electric mixer with a very large bowl, cream together the canola oil and both sugars, scraping down the sides of the bowl frequently with a rubber spatula.
6. Combine the eggs and vanilla in a small bowl and add to the batter gradually, about one- quarter at a time. Mix on medium speed until well combined. The mixture will thicken a bit at this stage. One ingredient at a time, mixing well between additions, add the carrot puree, grated carrots, crushed pineapple, and coconut to the batter.
7. Slowly add the flour mixture to the batter and mix on medium- high speed for about 1 minute to combine thoroughly. Remove the beaters from the batter and tap on the rim of the bowl to get any shredded carrots off the beaters. Scrape down the sides of the bowl and mix a few times to keep the carrots from clumping together.
8. Pour the batter into the prepared cake pans, dividing the batter evenly between the two pans. Set the cake pans in the middle of the oven and bake for 50 minutes. Test for doneness by inserting a skewer into the center of a cake until the skewer comes out clean, adding more baking time in 5- minute increments as needed. If more baking time is needed, cover the cake with foil as it continues to bake. When the cakes are done, remove from the oven and set the pans on a wire rack to cool to room temperature.
9. While the cakes cool, prepare the cream cheese frosting: With an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 5 minutes. Add the cream cheese and beat until fully incorporated and no lumps remain, scraping down the sides of the bowl frequently with a rubber spatula. Add the powdered sugar, ½ cup at a time, beating between each addition. This will help keep the sugar from puffing up and out of the bowl onto the counter. Add the vanilla and salt to
the frosting and beat well to incorporate, until light and fluffy.
10. Run a thin knife around the edge of the cooled cakes in the pan and gently turn one cake out of the pan, top side down, onto a serving plate. Peel off the parchment paper. Using a spreader or a rubber spatula, thinly frost the sides and top of the cake to create a crumb coat that will be the base layer of the frosting to seal the cake and keep any loose crumbs from getting mixed in to the next, thicker layer of frosting.
11. If making only one layer of the cake, frost this first cake thickly over the crumb coat on the sides and top as desired. Wrap the second, unfrosted cake tightly in several layers of plastic wrap, label, and freeze for future use. Place the remaining cream cheese frosting in an airtight container, label, and freeze for future use. If making a two- layer cake, proceed to the following step.
12. Spread a thicker layer of frosting over the crumb coat only on the top of the first layer. Carefully turn the second layer of the cake out of the pan, top side down, onto a plate that is large enough to hold it. Peel off the parchment paper. Using your hands and a large spatula, carefully flip the second layer of cake so that the flat bottom meets the frosted top of the first layer. Gently push the top layer around a little to center it over the bottom layer.
13. Spread a thin crumb coat of frosting all over the sides of both layers, as well as on the top of the second layer of the cake, filling in any cracks between the two layers with frosting and creating a smooth, flat surface to seal the cake. Once the crumb coat is applied, cover the sides and top of the cake with a thicker layer of frosting. If you would like to add chopped nuts, scatter them over the top of the frosted cake. Store the cake in the refrigerator to allow the frosting to firm up before serving.
– Haven Cafe & Bakery
Shelly Williams, owner of Haven Cafe & Bakery in Lenox, Massachusetts, built her restaurant around one core value: flavor starts with exceptional ingredients. A former yoga teacher turned restaurateur, she sources local and organic whenever possible, believing great food begins at the farm. Her commitment to quality defines Haven’s menu and mission.