Layers of moist carrot cake loaded with goodies and a surprise for a nice deep flavor coated in cream cheese frosting is a cake lover’s dream come true! This recipe is straight from the queen of cakes herself, Maida Heatter.
I figured I might as well start this post with a review from my grandma. She said this cake was the best carrot cake she’s had and it almost made her purr.
Now that’s saying something! Enough maybe even. Post finished.
When I saw this recipe in Maida Heatter’s Cakes book, I know I had to give it a go. There was an unusual ingredient for carrot cake in the mix.
This carrot cake recipe has a tablespoon of cocoa powder in it. Yep, in a carrot cake.
It really isn’t enough to taste as chocolate, but I am sure it helps give that dark color and probably adds to the depth of flavor as well. No matter what it’s purpose, this cake is delicious.
I honestly wasn’t 100% sure how this was going to go. Maida’s ingredient list asked for 1 lb of carrots or 4 packed cups.
I was using bits and pieces of bags of carrots, so I opted to measure rather than weigh. Probably a mistake. It took a lot more carrots than it should have to make the 4 cups.
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I would guess I used closer to a pound and a half. It made for a more dense cake than it probably would have been otherwise. But they baked well, turned out cleanly and ate like a dream.
I am sure I would have got more rise with fewer carrots, but I’m not sure I wouldn’t do it the same way next time. I hope somebody else baked this cake so I can see how theirs turned out.
Maida offered instructions on making marzipan carrots from scratch. It would have been really fun to try, but I didn’t have the time to go for it.
Nuts are always a pretty garnish, but then half of my guests wouldn’t have even given it a try. The problem is the cake needed something!
So, I ground up a few graham cracker and sprinkled them on. Next time I’d probably make a little more cream cheese frosting and pipe it on instead, but as always I had a group coming over and more food to make so I went for quick and easy this time!
Maida’s Carrot Cake
Equipment
Ingredients
Carrot Cake
- 1 cup raisins
- 1 pound carrots
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 Tablespoons cocoa powder
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 1 cup dark brown sugar packed
- 1¼ cup vegetable oil
- 1½ cups walnut pieces
Cream Cheese Frosting
- 16 oz cream cheese softened
- ½ cup butter softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
Cake
- First, steam the 1 cup raisins. Place them in a steamer basket or small strainer in a pot with a bit of water in the bottom. (The water shouldn’t touch the raisins.) Boil over high heat for 10 minutes, then remove from heat and set aside.
- Process the 1 pound carrots into fine shreds.
- Preheat the oven to 350°F and prepare three 9-inch cake pans. Either butter and flour the pans or use the baking spray with the flour in it and line the bottom with parchment paper.
- In a small bowl, whisk together the 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon and 2 Tablespoons cocoa powder. Set aside.
- In a separate bowl, beat the 4 eggs just to mix.
- Add the 1 cup granulated sugar, 1 cup dark brown sugar, 2 teaspoons vanilla extract and 1¼ cup vegetable oil. Beat until fully incorporated.
- Stir in the dry ingredients until just combined.
- Stir in the carrots, raisins, and 1½ cups walnut pieces if using.
- Divide batter between the 3 prepared pans and spread to even it out.
- Bake for 35-40 minutes. The edges should be just pulling away from the pan and the top should spring back when lightly pressed.
- Cool for 2-3 minutes before inverting onto a wire rack. Cool completely and then freeze right on the wire racks. They are too moist to handle at this point otherwise. Freeze for at least an hour before assembling the cake. However, once frozen, you can wrap them in plastic wrap and freeze for up to 3 months.
Frosting
- Beat together the 16 oz cream cheese and ½ cup butter until smooth and fluffy.
- Add the 2 cups powdered sugar and 1 teaspoon vanilla extract and mix in on low until incorporated. Then turn the mixer to high and beat for until smooth.
Assembly
- Place a frozen cake layer on your cake plate. Spread about ⅔ cup of frosting over the cake.
- Repeat with the next layer, more frosting and the final cake layer.
- Spread remaining frosting over the sides and top of cake.
- Refrigerate until ready to serve and serve cold.
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I somehow lost the big Maida cookbook with this recipe. I’ve made it literally 100s over the past 30 years. I was so happy to find it,but I know the original recipe had walnuts in it.
You are correct. Her recipe calls for 5.5 ounces or 1 1/2 cups of walnut pieces. We prefer it without, but I will make sure to add them back to the recipe card. If there are any other favorite recipes you need, let me know!
Trials and tribulations! I always thought it was a sign of a great cook when you can forge ahead and turn out something wonderful despite the issues!! This looks fantastic~and it looks like it frosted like a dream, too – some carrot cakes are so delicate they're all but falling apart when that frosting gets piled on.
Mollie
It really worked out well. Plus I figure the extra carrots pushed it from the kind of healthy to the straight up health food category. So it was really a win all the way around! Thanks, Mollie!
Carrot cake is one of my favorites. Absolute favorite. It is so moist and flavorful, dense and delicious! I've never made it from scratch though, this recipe looks really good and I'd love to see what the cocoa powder would do to the flavor. I've tried it in chili and it gives an earthy, deep taste, so I'm sure I would love it in carrot cake. The cream cheese icing is one of my favorites too. Delish. Pinning, Stumbling, Yumming so I can easily find this again!
It is fun to make from scratch, Nikki! I could see how a little chili would work in there. I may have to give that a try one of these days. Cream cheese frosting is one of my downfalls too. I think you and I could do some damage on a frosting buffet! Do you think they have such a thing? Maybe we need to create one! A bunch of frostings and a few dippers (or just a bunch of spoons!)
My Mom used to make a yummy carrot cake. One of us really needs to learn to make her recipe. My hubby loved it.Yours is so pretty! Now I want some too! What could be better than a cake party! Thanks for stopping by and sharing with us at Merry Monday. I’m all excited about fall and can’t wait to see all the fall food and projects at the new party starting tonight!
Hmmm, a fall party? I'll have to check that out! I love fall recipes! I am getting excited planning what to share this year and have quite a few fun things on the docket already. I hope you have your mom's recipe! I love trying new things, but there is nothing quite like the version you grew up on!
That bit of cocoa powder was fun, and since I had only used one cup of soft brown sugar instead of 1 cup each of brown and white… my carrot cake was a bit dark as a result. Still good though. Love love your triple layers!
I thought the cocoa was fun too, I always enjoy trying new things! Your cake looks lovely!
I just love carrot cake and so does one of my kids! I'm going to make this, this week end. He'll help me. Now I can't wait! I'm so glad I found you on the WayWow Linky! Thanks for this! Oh, I'm following you on Pinterest (Jody53).
Yay!! I hope you love it and thanks for following me!