Carrot Cake with Cream Cheese Frosting and Candied Rainbow Carrot

Level: Intermediate
Yield: 12 to 14 servings
Nutritional Analysis Per Serving Serving Size 1 of 14 servings Calories 642 Total Fat 38 g Saturated Fat 12 g Carbohydrates 74 g Dietary Fiber 3 g Sugar 55 g Protein 6 g Cholesterol 86 mg Sodium 385 mg

Total: 2 hr (includes cooling time)
Active: 1 hr 10 min

Baking this stunning carrot cake requires precision and care. Use a cake tester, toothpick, or wooden skewer to check both cakes at least 10 minutes before the estimated finish time. You should see just a few slightly moist crumbs clinging to the testeravoid gooey crumbs or no crumbs at all; aim for a couple of hydrated crumbs. Baking even five minutes too long can make this (or any) cake overly dry.

Cake:

• Unsalted butter or nonstick cooking spray, for the pans
• 2 cups all-purpose flour, sifted, plus more for the pans
• 2 cups shredded carrots
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 3/4 cup sweetened, shredded coconut, optional
• 2/3 cup pecans, toasted and roughly chopped
• 1/2 cup raisins
• 1 tablespoon pure vanilla extract
• 4 large eggs, at room temperature
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Frosting:

• 5 ounces cream cheese, at room temperature
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3 cups confectioners' sugar, sifted
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt

Candied Carrots:

• Nonstick cooking spray, for the sheet pan
• 2 large rainbow carrots, peeled
• 1/2 cup plus 1/2 teaspoon granulated sugar

1. For the cake: Preheat the oven to 350 degrees F. Line the bottoms of two 8-inch round baking pans with parchment paper. Grease the bottoms and sides with butter or cooking spray, then dust the bottoms and sides with flour. Set aside.
2. In a large bowl, add the carrots, granulated sugar, oil, coconut if using, pecans, raisins, vanilla and eggs. Whisk to combine. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, salt, ginger and nutmeg. Incorporate the dry ingredients into the wet, stirring until well combined.
3. Divide the batter evenly between the prepared pans and bake until a toothpick comes out clean when inserted in the middle of each cake, about 30 minutes. Allow to cool completely.
4. For the frosting: Using a stand mixer with the paddle attachment, whip the cream cheese and butter until light and fluffy, approximately 3 minutes. Add the confectioners' sugar, vanilla and salt. Whip to combine, 2 minutes more. Set aside until ready to use.
5. For the candied carrots: Preheat the oven to 225 degrees F. Line a sheet pan with parchment paper and spray with the cooking spray.
6. Using a vegetable peeler, remove roughly 15 to 20 long strips from the carrots.
7. In a medium saucepan, bring 1/2 cup granulated sugar and 1/2 cup water to a boil. Add the carrot strips, then reduce the heat and simmer for 10 to 15 minutes. (Watch closely to ensure that the water and sugar mixture doesn't burn.)
8. Carefully remove the carrot strips and lay in a single, even layer on the prepared sheet pan, ensuring that the strips don't touch. Bake for 25 minutes. Remove the strips from the oven and sprinkle evenly with the remaining 1/2 teaspoon granulated sugar. Allow the carrots to cool for 10 minutes.
9. For assembly: Place the first cake layer on a plate, then spread about a third of the frosting on top. Place the second cake layer on top of the first, then spread the remaining frosting all over the second cake, making sure the sides of both cakes are covered in frosting. Garnish the top with the candied carrots.