bake - Special Report - May 2023 - 39

Recipe by Chef Brandon Carter of FARM Hospitality
Down in the South, larger carrots are typically harvested in the fall, which bodes well
for carrot cake baking. However, springtime brings delicious baby carrots, and with
Easter around the corner, what better way to indulge than with a cake to close out
the carrot season.
Chef Brandon Carter of FARM Hospitality brings two versions of this classic dessert to
his restaurants. A classic layered carrot cake with cream cheese frosting, caramel, and
vanilla creme at FARM Bluffton, and a carrot cake bread pudding at Common Thread.
Behind the scenes, Chef Brandon is currently working on a special carrot cake riff that's
inspired by tres leche, utilizing carrot juice, coconut milk, and pecan milk to soak the cake.
Ingredients
3 cups vegetable oil
6 cups granulated sugar
15 each eggs
1 Tbsp. vanilla
6¼ cups bread flour
1 Tbsp baking powder
1 Tbsp baking soda
1 Tbsp cinnamon
1 Tbsp kosher salt
1½ Tsp nutmeg
1½ Tsp ground cloves
2½ ponds carrots, peeled and
shredded
Cream cheese frosting
6-8 ounce blocks cream cheese,
softened
2 Tbsp butter, softened
1 pound powdered sugar
1½ Tsp vanilla
Method
Preheat the oven to 350° and prepare
3-9 " cake rounds by spraying lightly
with pan spray and lining the bottom
of each with parchment paper.
In a mixer, with the whisk attachment,
whip together the oil, sugar,
eggs and vanilla on medium speed
until lightened in color, approximately
10 minutes.
While wet ingredients are mixing,
sift together the remaining dry
ingredients.
After about 10 minutes, scrape
down the bottom and sides of the
mixing bowl and add the dry ingredients.
Mix until just incorporated.
Remove the cake batter from
the mixer and gently fold in the
shredded carrots.
Divide the cake batter evenly
between the prepared cake pans.
This cake batter is very loose, so
you shouldn't need to flatten out
the cake batter evenly.
Bake cakes in the preheated oven
for 20-25 minutes, rotating halfway
through. After 20 minutes, insert a
toothpick or wooden skewer into
the center of each cake. If the toothpick
comes away cleanly, remove
the cakes from the oven and cool
completely on a wire rack. If not,
continue to bake for 5-minute increments
until the cakes are fully baked.
While the cakes are cooling, make
the cream cheese frosting.
Place the softened cream cheese
and butter into a mixing bowl, with
the paddle attachment, and beat
together on medium speed until
fully incorporated and fluffy.
Scrape down the sides and
bottom of the mixing bowl and add
the vanilla. Mix for 2-3 additional
minutes to ensure that the frosting
is free of lumps.
Reduce the mixer speed to low
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and slowly add the powdered
sugar, a little at a time. Once all
the powdered sugar has been
added, scrape down the sides and
bottom of the bowl again and mix
for 1 minute.
Remove from the mixer and set
aside until needed. The Cream
Cheese Frosting can be made
several days ahead and gently softened
in the mixer on low speed
with the paddle attachment when
ready to use.
Once the cakes have completely
cooled, place one layer on the serving
dish of your choice and top with a
heaping scoop of cream cheese
frosting.
Gently spread the frosting from the
center to the outer edges, trying to
maintain as even of a layer as you
can. Repeat this process with the
remaining two layers of cake.
Once all three layers are stacked,
you can either choose to leave the
cake rustic with exposed sides or
use the remaining cream cheese
frosting to frost the sides of the
cake.
Once you are done frosting, let
the cake set up in the refrigerator
for at least one hour.
When ready to serve, remove
from the refrigerator and garnish
as desired.
39
EASTWOODS MEDIA

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bake - Special Report - May 2023

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