This carrot cake is utterly different than the other carrot cake that appears just a few posts below. This one is all about the frosting, and I promise you that while you start eating this cake, you will soon forget that you are eating a mixture of sugar, butter and cream cheese (in fact, you would probably go and have another slice…).
This recipe demand quite a lot of preparation and time, but the final result is so good, that it is worth it. I make this cake only for special occasions (this one was for my father`s birthday), but you could skip the frosting and make this cake as cupcakes, or just as a regular cake without the layers and the frosting. It will be just fine.
If you don`t want to use the 1 1/2 cups of oil as suggested in the recipe, you could easily repalce it with 3/4 cup of applesauce and 3/4 cup of oil, as suggested in the recipe reviews at epicurious. Frankly, you wouldn`t tell the difference.
triple-layer carrot cake with cream cheese frosting/ Becky Guyton, Bon Appétit October 1994 (via epicurious.com) (Serves 10)
2 cups sugar
1 1/2 cups vegetable oil (or 3/4 cup oil and 3/4 cup applesauce)
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 450 gr.)
1/2 cup chopped pecans (about 100 gr.)
1/2 cup raisins
4 cups powdered sugar
2 225 gr. packages cream cheese, room temperature
1/2 cup (115 gr.) unsalted butter, room temperature
4 teaspoons vanilla extract
Preheat oven to 160 gesrees C. Lightly grease three 22 cm. diameter cake pans with 3 cm. sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.
Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.