Carrot Cake

Name: Carrot Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 9 serving(s)
Ingredients: 3/4 cup walnuts (3 oz./85 g); 3/4 lb carrot (335 g); 1 1/4 cups unbleached all-purpose flour, plain (6 oz./170 g); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon nutmeg, freshly grated; 2 large eggs; 1 1/3 cups light brown sugar, firmly packed (8 oz./225 g); 1/2 cup whole milk (4 fl.ozs. /110 ml); 1/2 cup unsalted butter, melted and cooled to room temperature (4 oz./110 g); 1/2 cup dried currant (2 1/2 oz./70 g); 4 ounces cream cheese (110 g); 2 tablespoons unsalted butter; 3/4 cup confectioners' sugar, icing (3 oz./85 g); 3/4 teaspoon vanilla extract, essence

Submitted by Honey Sweet

"A recipe from the book "Cake" from the Williams-Sonoma collection."

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Ready In:: 1hr 30mins
Ingredients:: 17
Serves:: 9

ingredients

Carrot Cake
³⁄₄ cup walnuts (3 oz./85 g)
³⁄₄ lb carrot (335 g)
1 ¹⁄₄ cups unbleached all-purpose flour, plain (6 oz./170 g)
2 teaspoons baking powder
¹⁄₂ teaspoon baking soda
¹⁄₂ teaspoon salt
1 teaspoon ground cinnamon
¹⁄₂ teaspoon nutmeg, freshly grated
2 large eggs
1 ¹⁄₃ cups light brown sugar, firmly packed (8 oz./225 g)
¹⁄₂ cup whole milk (4 fl.ozs. /110 ml)
¹⁄₂ cup unsalted butter, melted and cooled to room temperature (4 oz./110 g)
¹⁄₂ cup dried currant (2 1/2 oz./70 g)
Cream Cheese Frosting
4 ounces cream cheese (110 g)
2 tablespoons unsalted butter
³⁄₄ cup confectioners' sugar, icing (3 oz./85 g)
³⁄₄ teaspoon vanilla extract, essence

directions

Lightly toast the walnuts (Spread the nuts in a single layer on a baking sheet lined with parchment paper and toast in a preheated 350°F (180°C) oven until the skins start to darken and wrinkle. When the nuts are cool enough to handle, wrap them in a kitchen towel and rub vigorously to remove skins. Not every speck will come off.) and then coarsely chop; set aside. Peel the carrots and cut into 1/2-inch (12-mm) slices.
Bring a large saucepan three-fourths full of water to a boil. Add the carrots and cook until tender, 10-15 minutes. Drain and let cool. In a food processor, purée the cooked carrots. You should have about 1 cup (8 fl oz./225 ml) purée.
Preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20-cm) square baking pan with parchment (baking) paper.
Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together onto a sheet of waxed paper; set aside.
In a large bowl whisk together the eggs and brown sugar until well combined. Whisk in the milk and melted butter. Whisk in the dry ingredients and then the carrot purée. Using a large rubber spatula, stir in the walnuts and currants.
Pour the batter into the prepared pan and smooth the top. Bake until lightly browned and a skewer inserted into the center comes out clean, 45-50 minutes. Let cool completely on a wire rack. Run a table knife around the edge of the pan and invert the cake onto a serving plate. Peel off the parchment paper.
To make the frosting, using a stand mixer, beat the cream cheese, butter, confectioners' sugar, and vanilla with the paddle on medium speed until combined. Using a straight frosting spatula, spread the frosting on the top and sides of the cake. Refrigerate the cake if not serving immediately. Remove it from the refrigerator 30 minutes before serving.