Like the Devil’s Food Cake recipe, this recipe is oil based, so it can easily be mixed by hand. Cake flour is used here, but not all grocery stores carry it. If necessary, you can substitute all-purpose flour—just use 1/4 cup less and be very careful not to overmix the batter. Also, you’ll notice that this is a raisinless carrot cake; that’s a personal preference. If you want to add raisins to yours, go ahead and add 1 cup. You can also omit the pecans, particularly if nut allergies are a concern.

　　

Ingredients

makes enough for one 3-layer 8-inch cake, one 2-layer 9-inch cake, or about 3 dozen cupcakes

　　3 cups cake flour

　　1 teaspoon baking powder

　　1/2 teaspoon baking soda

　　2 teaspoons ground cinnamon

　　1 teaspoon ginger powder

　　1/2 teaspoon salt

　　4 large eggs, at room temperature

　　1 1/4 cups vegetable or canola oil

　　1 3/4 cups sugar

　　1/2 cup whole milk

　　3 cups coarsely grated carrots

　　1 cup roughly chopped pecans

　　

Step 1

Preheat the oven to 350˚F. Grease three 8-inch or two 9-inch round cake pans with butter or nonstick cooking spray and set aside.

　　

Step 2

Sift the flour, baking powder, baking soda, cinnamon, ginger, and salt into a mixing bowl and set aside.

　　

Step 3

Mix the eggs, vegetable oil, sugar, and milk in the bowl of a standing mixer fitted with a paddle attachment on medium speed until they are combined, about 30 seconds. (If a standing mixer is not available, the batter can be whisked by hand in a large mixing bowl for about 1 minute.)

　　

Step 4

Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds. Repeat with the remaining flour.

　　

Step 5

Add the carrots and pecans and mix until just incorporated, about 15 seconds. Remove the bowl from the mixer and scrape the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated.

　　

Step 6

Pour the batter evenly into the prepared pans.

　　

Step 7

Bake for 40 to 45 minutes, rotating the pans once halfway through.

　　

Step 8

When the centers of the cakes spring back to the touch, remove the cakes from the oven and allow them to cool for 5 to 10 minutes in their pans. (You can also test for doneness by inserting a toothpick or fork into the center of the cake and checking that it comes out clean.) Run an offset spatula or dull knife between the sides of the cakes and the pans, and transfer the cakes right side up to a cooling rack to bring them to room temperature.

　　

Step 9

Once the cakes are at room temperature, ice as desired (see Icing a Cake, page 14). Uniced cakes can be wrapped in plastic wrap and refrigerated for up to 3 days before icing and serving, or frozen for up to 2 weeks. (Trim the layers flat before freezing them. Once frozen, the layers need to sit at room temperature for only 15 minutes before you start icing them, but allow 2 hours at room temperature for the cake to thaw fully before serving it.)

　　Sweet Chic