Didi's Carrot Cake

Didi’s Carrot Cake

by Liza Lowery, friend and collaborator

Whether you use NuEast or Catawba Flour (cake or all purpose) this cake, dusted lightly with powdered sugar, is plain in the best possible way: not too sweet, not too carroty, but perfect with coffee or tea. Cake flour will yield a damper crumb, more carrot colored while all purpose flour will make a browner cake with a looser crumb. The flavor is even better the second day, and of course, you can always add a cream cheese frosting. Children love this cake.

INGREDIENTS 

• 240 grams (2 cups) NuEast All Purpose Flour or Catawba Cake Flour

• 400 (2 cups) grams granulated sugar

• 4 grams (2 teaspoons) cinnamon

• 12 grams (2 teaspoons) baking soda

• 1 gram (1/4 teaspoon) sea salt

• 200 grams (2 cups) peeled carrots

• 200 grams (1 cup) canola or other neutral oil

• 120 grams (1/2 cup) milk

• 4 eggs

• 1 teaspoon vanilla

INSTRUCTIONS:

1. Preheat oven to 350. Place rack in the middle of the oven.

2. Butter a 9 x 13 cake pan.

3. Whisk the first five ingredients together.

4. Grate the carrots in a food processor using the shredding disk, scrape down the edges, and switch to the S blade for mixing.

5. Add the oil, eggs, one at a time, milk, and vanilla.

6. Pulse a few times, then switch to ON until well mixed, 10 seconds or so.

7. Add the dry ingredients to the food processor. Pulse briefly until combined about 5 seconds.

8. Transfer the mixture to the prepared pan.

9. Bake for 35-40 minutes until done: the cake will begin to leave the sides; it will spring back to the touch, and a toothpick will come out clean.  

10. Place the pan on a cooling rack, and let sit until cool—or almost cool—before dusting with powdered sugar.

11. Cut into 2-inch diamond-shaped or square pieces.