For the Best Carrot Cake, Bake Your Carrots
Carrots are one of those vegetables that are often described as sweet, so carrot cake makes sense on paper. However, if you’ve ever tried the dish raw, you know that carrots are a gamble. Unsweetened carrots take a drastic turn towards bitter or downright soapy, and you don’t want anyone describing your cake that way. Instead of crossing your fingers, make the cake taste better by roasting the carrots first.
Why roasting works
When the vegetables are roasted, the water evaporates (excess water from raw carrots is one of the reasons why carrot cake is soggy) and develops a delicious new flavor through the Maillard reaction . Roasting also helps caramelize the natural sugars, so even the soapiest carrots will turn into sweeter morsels after a thorough roasting.
To do this, I line a baking sheet with aluminum foil and place the carrots on it. If you are using baby carrots, there is no need to chop them, but if you are using larger carrots, break them into pieces about two inches in size. Drizzle the oil over the carrots and toss them with your hands to make sure they are completely coated in the oil. Bake them in the oven at 350°F for about 30 minutes or until a knife can pierce the center and the bottom is lightly browned (a sure sign that the flavor has developed). The best part is that you can roast the carrots ahead of time and store them in the refrigerator until you’re ready to use them.
Carrot cake is easier to make using a food processor
I’m pretty picky about how I like my carrot cake. I hate it when it’s too thick with extra ingredients or soaked in the moisture of the pineapple steaming in the mixture of raw carrots and raisins. What about chopping? Forget it.
I wanted a carrot cake that would come together quickly. Taking a page from Milk Street’s blender cakes , I decided now was the time to throw a bunch of ingredients into the food processor. I don’t have to chop up half a pound of carrots: My Carrot Cake takes the best parts of a classic American-style carrot cake (without as many add-ins) and uses a food processor to chop the carrots right into the dough. This method results in a gorgeous orange hue, enhances the carrot flavor, and even makes the cake easier to slice without all the stringy fibers tearing up the crumb.
The recipe below produces a springy cake and, thanks to the Greek yogurt, a moist but light crumb. While you can always add decorations if desired, this cake isn’t overloaded with spices and raisins—the flavor of the roasted carrots takes center stage. This recipe makes a nine-inch round snack cake and is phenomenal when dusted with powdered sugar. However, I understand that carrot cake is typically best enjoyed with cream cheese frosting, so there’s a quick three-ingredient recipe for that too.
Roasted carrot snack cake recipe
Ingredients:
For the cake
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8 ounces carrots, roughly chopped into 2-inch pieces
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A little neutral oil for frying carrots.
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1 ¼ cups all-purpose flour
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¾ teaspoon baking powder
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¼ teaspoon baking soda
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½ cup canola oil (or other neutral oil)
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2 eggs
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½ cup Greek yogurt
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½ teaspoon salt
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¾ cup sugar
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½ teaspoon vanilla extract
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½ cup walnut pieces
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⅓ cup sweetened coconut flakes
For the glaze:
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6 ounces cream cheese
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2 cups powdered sugar
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1 teaspoon lemon juice
1. Preheat oven to 350°F. Grease and flour a 9-inch cake pan. I also like to line the base with parchment paper to make it easier to remove.
2. Line a baking sheet with foil. Place the carrot pieces on a baking sheet and drizzle with enough oil to coat them. Massage them with your hands to ensure thorough coverage. Bake them in the oven at 350°F for 25-35 minutes. They should be soft and brown underneath. Set them aside to cool. (You can also make this part ahead and store them in the refrigerator for about four days.)
3. Whisk flour, baking powder and baking soda in a large bowl.
4. In a food processor, add the oil, eggs, yogurt, salt, sugar, vanilla extract and roasted carrots. Mix the ingredients until the carrots are finely chopped and the remaining liquid is smooth, about 20 to 30 seconds. Add walnuts and coconut. Pulse the mixture about five times to break up the coconut fibers and walnut pieces.
5. Pour the wet mixture into the bowl with the dry ingredients and whisk until smooth. Pour the batter into the prepared cake pan. Bake the cake for 30 minutes or until the center springs back when pressed lightly. Loosen the edges with a knife, invert onto a wire rack and remove the parchment. Turn it right side up and let it cool to room temperature.
6. To make the frosting, place the cream cheese in a microwave-safe bowl and heat for 30 seconds, stirring halfway through. Cream cheese should be soft, spreadable and silky. Mix powdered sugar and lemon juice until smooth.
7. Frost the cake with cream cheese frosting and enjoy.