Wednesday, September 1, 2010

Chocolate Chip Carrot Cake

2½ cups unbleached all-purpose flour
1½ tsp baking powder
1 tsp baking soda
1½ tsp ground cinnamon
½ tsp freshly grated nutmeg
¼ tsp ground ginger
1 tsp salt
1 lb (about 6 medium) carrots
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs
1½ cups canola oil
½ tsp pure vanilla extract
½ tsp almond extract
1 cup mini chocolate chips
1 cup chopped walnuts or sliced almonds, toasted (optional)
1 (8 ounce) package cream cheese, at room temperature
¼ cup butter, at room temperature
1 tsp pure vanilla extract
1½ cups powdered sugar
1. Preheat the oven to 350°F. Spray 13×9-inch pan with cooking spray.
2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt in a large bowl.
3. Shred the carrots in a food processor (or by hand). Add carrots to the flour mixture.
4. In a large bowl, combine the white and brown sugars and eggs and use electric hand mixer to blend together. Add oil and extracts and mix until well blended and emulsified, about 30 seconds. Scrape into the bowl with the carrots and flour mixture. Stir by hand until well mixed. Fold in the chips and nuts, if using. Scrape into the prepared baking pan.
5. Bake 35 to 40 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan on a rack.
6. To make frosting, combine cream cheese, butter and vanilla in a large bowl & mix with electric hand mixer until blended. Scrape down the work bowl, add the powdered sugar, and keep mixing until smooth. Spread on the cooled cake.
Yield: One 13 x 9-inch cake