A Carrot Cake To Top Them All
Four Eggs? Two cups of sugar? One and a half cups of oil? This carrot cake is not for the faint of heart!
Often served as a side dish, or simply included among other random ingredients in soups and sauces, the carrot is one of the most humble of garden vegetables. It is never the star of the show - except when combined with an obscene amount of fat, sugar, eggs and flour, and baked into a cake. Then the carrot takes center stage! This recipe might be the richest carrot cake in the world - so hold on to your gall-bladders good people and read on!
Cake Directions
Preheat oven to 360F (185C).
Combine the flour, baking soda, baking powder, salt, nutmeg & cinnamon and mix until it is all the same color.
In a separate bowl, combine the eggs, sugar & vegetable oil and beat for about a minute.
Gradually work the dry ingredients into the wet ingredients and beat for about a minute.
Fold in the grated carrots until they are thoroughly worked into the cake batter.
Turn into a greased 9”x13” pan.
Bake for 45 minutes. Test with toothpick for doneness - if there is any wet cake mix on the tooth pick, give it 2 more minutes and test again, repeating until it comes out dry.
Remove and let cool.
Icing Directions:
Combine cream cheese, butter and vanilla.
Work in the icing sugar a half cup at a time until desired thickness is reached.
Ice the cake and make it look pretty :)
The cake icing consistency should be thick enough to hold its form, but not so stiff that it tears the cake apart when you are spreading it on. Why this works
Why this works
So many carrot cake recipes are all about the icing, with multiple layers and just too much of it in my opinion. This recipe is about the cake. Every bite delivers incredible flavor, richness and texture - and that’s all due to the excess of the ingredients. The icing just puts it over the top - but the amount I suggest for this recipe is just enough to cover the top. I suggest using the 9”x13” pan because I find that to be the most reliable way to bake any cake. Of course, if you want a different shape or configuration, go for it, but you will have to adjust the time accordingly and experiment to get it right - for instance, based on my experience, it takes about 55 minutes to bake it in a bunt pan.
This is not a cake for regular weekly consumption - it is for special guests and special occasions because it is so damn rich. Every year, on my birthday, my wife makes me this carrot cake. It’s all I ever want for my birthday (aside from being allowed to disappear into the woods for four days in a row guilt-free) and I savor every bite! I hope you give it a try and enjoy it as much as I do. Bon appetite!
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Here’s video where I make this very cake:
It is against my principles to use this much oil for a carrot cake Perhaps you can suggest an alternative with less sugar, less oil, more spices
Thanks for this great recipe!