Carrot Cake with Vanilla Frosting (adapted from Rachael Ray Magazine January/February 2012)
- 1lb of baby carrots (one bag is usually exactly 16 oz)
- 2 cups of flour
- 2 tsp ground ginger
- 2 tsp baking powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1.5 sticks of butter (softened)
- 3 1/4 cups sugar
- 2 eggs
- 4 egg whites
- 1 tbsp vanilla extract
- 1/2 tsp cream of tartar
- Preheat oven to 375˚F.
- Boil carrots in water over medium-high heat in a saucepan. Cook until tender (10-12 minutes). Drain and rinse with cold water until cool. Using a food processor, puree until almost smooth (I added a little bit of water to mine to make it less chunky).
- Using an electric mixer (I used my KitchenAid stand mixer), beat the butter at high speed until fluffy (about 2 minutes). Lower the speed to medium and gradually add 1 + 3/4 cups of sugar. Beat and high speed until fluffy (about 5 minutes). Beat in the whole eggs, one at a time. Mix in 1 tsp vanilla. At low speed, add half of the flour mixture, mixing until barely combined. Add the carrot puree and the remaining flour mixture. Mix until combined.
- Pour the batter into a large brownie pan (I think mine might’ve been 9×11) lined with tinfoil and greased, smoothing the top. Bake until springy in the center (about 25 minutes). Let the layers cool for 10 minutes before taking out of the pan. Let the cake sit in the tinfoil until completely cooled. When cool, slice in half horizontally to make two layers and set aside.
- To make the frosting, in a large metal bowl combine the egg whites, cream of tartar, and the remaining 1.5 cups of sugar and 1/4 tsp salt; stir in 1/4 cup cold water. Set the bowl over a large saucepan filled with simmering water to make a double-boiler. Beat with an electric hand mixer at high speed until stiff (5-7 minutes). Remove bowl from heat; beat in the remaining 2 tsp vanilla. Continue beating until the frosting cools (about 3 minutes).
- Place the bottom layer of cake on a serving platter and frost the top and four sides. Place the top layer on top and frost the top and all four sides, completely covering the cake in frosting. Use a lot of frosting between the layers, as will get panked down. To serve, cut with a serrated knife.