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A Taste of Royalty
Since 1790, King Arthur Flour has milled their flour with the same strict, exacting standards
that went into their very first barrel. Today, this venerable company remains committed to
those who love to bake.
T
hose with a passion for baking understand the
importance of every single ingredient. It’s the
reason so many people choose King Arthur
Flour. It’s never bleached, never bromated.
It’s consistently reliable recipe after recipe. And its
premium quality gives bakers the assurance they’ve
come to trust. That’s why professionals like Kelly
Delaney from Cakes for Occasions make sure that
King Arthur Flour is always on-hand for every cake
she makes—including her special carrot cake recipe,
which she shares below.
CarroT Cake wiTh Cream Cheese
BuTTerCream FrosTing
For cake
1 lb medium carrots, peeled and cut
into 1-inch pieces
4 cups all-purpose King Arthur Flour
4 cups sugar
1 tablespoon plus 1 teaspoon baking soda
1 tablespoon plus 1 teaspoon cinnamon
6 large eggs, lightly beaten
2 cups vegetable oil
1 tablespoons plus 1 teaspoon vanilla
2 cups shredded sweetened coconut
1 1⁄2 cups crushed pineapple (do not drain)
For frosting
1 lb unsalted butter at room temperature
2 1⁄2 cups sugar
6 large egg whites Make Frosting: Whip butter in a 5 quart bowl of an
1 lb softened cream cheese at room temperature electric mixer until pale and fluffy, about 10 minutes.
(optional) Set aside. Combine the sugar and egg whites in another
5 quart bowl. Set the bowl over a pot of barely simmering
Make Cake: Preheat oven to 350°F. Put carrots in
water and whisk constantly until sugar is dissolved
medium saucepan and cover with cold water. Bring to
and egg whites are warm (testing like a baby’s bottle,
a boil over high heat, turn down to a simmer and cook
warm to touch on your wrist). Remove from stove and
until carrots are very tender, about 25 minutes. Sift
beat on electric mixer on high speed until mixture
together flour, sugar, soda and cinnamon in a large bowl
forms stiff peaks. Add whipped butter, a little at a time,
and set aside. Combine eggs, oil and vanilla in a small
mixing until well incorporated. (The longer you mix
bowl and set aside. Combine carrot purée, coconut and
it, the lighter and better the buttercream is to work
pineapple in a medium bowl and stir well. Add egg
with.) If adding cream cheese, add in batches and beat
mixture to flour mixture and stir with a wooden spoon
until incorporated. Chill frosting until thick enough to
until just combined. Add carrot mixture and stir until
spread. Frost cooled cake with buttercream.
just combined. Divide batter between 2 buttered 10-
inch spring form pans. Bake on middle shelf of oven Note from Kelly Delaney, Cakes for Occasions: This
until a wooden pick or skewer comes out clean, about is a very wet batter, so baking times may vary
50 to 55 minutes. Remove from oven and let cool in depending on humidity levels. That is why we bake
pan on a rack 15 minutes. Run a knife around the edge two 10-inch cakes to equal finished cake. The cooked
of the pan, remove the edge and invert the cake on to carrots and undrained pineapple add a nice flavor and
the rack, removing the bottom of the pan. Frost the make this carrot cake so moist. It is one of our most
cake when completely cooled. popular cakes that we do.
To learn more about King Arthur Flour, visit KingArthurFlour.com.