Old Fashioned Carrot Cake
'This old-fashioned carrot cake is warm with cinnamon spice and just the right amount of sweetness, and bakes perfectly in this gorgeous Madeleine dish. There's something so charming about the soft yellow color and delicate scalloped edges, like a little nod to a French countryside kitchen. It goes effortlessly from oven to table, baking everything beautifully and turning even the simplest dish into something special. The cake is even better the next day, making it a perfect 'make-ahead' dessert.' -Katherine
Ingredients (for the cake)-
- 2 cups granulated sugar
- 1 ½ cups vegetable or avocado oil
- 4 large eggs, room temperature
- 2 ¼ cups all-purpose flour, sifted
- 2 teaspoons salt
- 2 teaspoons of ground cinnamon
- 1 teaspoon of baking soda
- 3 cups grated carrots
- 1 cup chopped nuts (optional)
- ¾ cup raisins
Directions (for the cake)-
- Preheat oven to 350 degrees F. In a stand mixer, beat the sugar, eggs and oil on medium speed for about 3 minutes, until smooth and well combined.
- In a separate bowl, whisk together the flour, salt, baking soda, and cinnamon. With the mixer on low, gradually add the dry ingredients to the wet mixture. Gently fold in the grated carrots, raisins, and nuts, if using.
- Prepare an 11-inch cake pan or two 9-inch pans by buttering, flouring and lining with parchment paper. Pour the batter into the pan (if using two pans divide the batter evenly) and bake for 40-55 minutes, or until a cake tester comes out clean.
- Let the cake cool completely before frosting.
Ingredients (for the cream cheese frosting)-
- 1/2 cup unsalted butter, very soft, at room temperature
- 8 ounces cream cheese, very soft, at room temperature
- 1 teaspoon vanilla extract
- 3 cups powdered sugar, sifted
- Pinch of salt
Directions (for the cream cheese frosting)-
- In a stand mixer, beat the butter and cream cheese until light and fluffy.
- Reduce the speed to low and add the vanilla extract, pinch of salt, followed by the powdered sugar, a little at a time.
- Beat until smooth and spreadable.
- Frost the cooled cake and enjoy!
Recipe by Katherine Burns (@rue.dauphine.paris)
