Makes: 4 servings
Prep: 1 hr
Bake: 25 mins
- 1 1/2 pounds carrots, peeled
- 3 cups flour
- 1 tablespoon ground ginger
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 sticks (8 oz.) unsalted butter, at room termperature
- 3 3/4 cups sugar
- 3 eggs plus 4 egg whites, at room temperature
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon cream of tartar
- Preheat the oven to 375 degrees . Grease three 2-by-8-inch round cake pans; line with parchment and grease the paper. Bring 4 cups water to a boil in a medium saucepan. Meanwhile, cut 1 lb. carrots crosswise 1/3-inch-thick. Using a box grater, shred the remaining 1/2 lb. carrots.
- Add the sliced carrots to the saucepan. Cook until tender, 10 to 12 minutes. Drain and rinse with cold water until cool. Using a food processor, puree until almost smooth. In a large bowl,m whisk the flour, ginger, baking powder, baking soda, cinnamon and 1/2 tsp. salt.
- Using an electric mixer, beat the butter at high sped until fluffy, about 2 minutes. Lower the speed to medium and gradually add 2 1/4 cups sugar; beat at high speed until fluffy, about 5 minutes. Beat in the whole eggs 1 at a time. Mix in 1 tsp. vanilla. At low speed, add half of the flour mixture, mixing until barely combined. Mix in the carrot puree and the remaining flour mixture. Fold in the shredded carrot.
- Divide the batter among the pans; smooth the tops. Bake until springy in the center, about 25 minutes. let the layers cool in the pans for 10 minutes, then turn out onto racks and let cool completely before removing the parchment.
- In a large metal bowl, combine the egg whites, cream of tartar and the remaining 1 1/2 cups sugar and 1/4 tsp. salt; stir in 1/2 cup cold water. Set the bowl over a large saucepan filled with simmering water and beat with an electric mixer at high speed until stiff, 5 to 7 minutes. Remove the bowl from the heat; beat in the remaining 2 tsp. vanilla. Continue beating until the frosting cools, about 3 minutes.
- Place a cake layer right side up on a platter. Spread with a generous cup of frosting. Repeat with the remaining layers, frosting the top and sides of the cake with the remaining frosting. To serve, cut with a serrated knife, using a sawing motion.
Make the frosting::
- How did we pack 1 1/2 pounds of carrots into this cake? We shredded some--and pureed the rest!
- In this recipe, we used 7-minute frosting, a classic cake topper. To make sure it beats up perfectly light and puffy, follow our tips.
- To max out the height of egg whites, make sure they're at room temperature before you start beating. Take the eggs out of the fridge about 30 minutes before you plan to use them.
- Make your own by placing a metal bowl on top of a saucepan (it should fit snugly) filled with an inch of simmering water (the water shouldn't touch the bowl). The steaming water will heat the bowl to the perfect temperature.
- Velvety frosting needs lots of air--and that comes from beating with an electric mixer for a good 7 minutes. The fluffing starts in the double boiler and reaches its peak off the heat as you continue whipping. Keep it up!