Friends, let's be honest – carrot cake is often an afterthought. Dry, bland, slathered in cloying frosting.
But not *our* carrot cake. At Bake Sale, we've elevated this humble dessert to an art form.
Forget everything you think you know.
We're not just baking a cake; we're building a symphony of flavors and textures, layer by delicate layer.
This isn't your grandma's recipe (unless your grandma was a pastry wizard, that is!).
Imagine walking into Bake Sale on a crisp autumn afternoon.
The air is thick with the scent of cinnamon, nutmeg, and caramelized sugar.
You see the warm glow of the display case, showcasing our masterpiece: a towering carrot cake, its layers of moist, spiced cake peeking out from beneath a cloud of tangy cream cheese frosting.
One bite, and you're transported.
The tender crumb melts in your mouth, releasing bursts of sweet carrot, crunchy walnuts, and a hint of exotic spice.
The frosting, perfectly balanced, provides a creamy counterpoint. That first bite…it’s what we aim for, always.
Today, we're pulling back the curtain.
We're sharing our secrets, our techniques, the culmination of years spent perfecting this bake sale staple.
We'll guide you through every step, from grating the carrots to whipping the frosting.
We'll show you how to coax the most flavor out of each ingredient, how to achieve the perfect balance of sweetness and spice, and how to create a cake that will leave everyone begging for more.
So, roll up your sleeves, preheat your oven, and let's get baking. This isn't just a recipe; it's an experience.
And trust us, it's worth it. This cake has been the cornerstone of Bake Sale for years.
We knew if we could master the carrot cake, we could really establish the bakery in the hearts of the Roncesvalles neighborhood.
We wanted to create a cake that tasted like home, but elevated.
The response has been overwhelming – from parents looking for a sweet treat for their kids, to dessert connoisseurs seeking the perfect bite.
It's a cake that appeals to everyone, and that’s something we take immense pride in.
Get ready to become a carrot cake artisan. This is your chance to bring the magic of Bake Sale into your own kitchen.
Let’s go!
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1h 5m
Spread the walnuts in a single layer on a baking sheet. We find that parchment paper keeps things neat, but isn't totally necessary here.
Bake in a preheated oven at 175°C (350°F) for 8-10 minutes, or until fragrant and lightly golden brown. Watch them closely – they can burn easily! That toasted aroma is intoxicating, isn't it?
Let the walnuts cool completely before chopping and adding to the cake batter. We typically allow 10-15 minutes. Cooling allows for the flavor to fully develop.
Split the vanilla beans lengthwise to expose the seeds. This will help release the flavor more easily. We use a sharp paring knife for this.
Place the split vanilla beans in a clean glass jar. Pour the vodka over the beans, making sure they are completely submerged. Secure the lid tightly.
Store the jar in a cool, dark place for at least 6 weeks, shaking it occasionally. The longer it infuses, the stronger the flavor will be. We often let ours sit for 3-6 months for optimal results. The color will darken over time, indicating that the vanilla is extracting.
In a small saucepan, combine the carrots, sugar, and water. Bring to a simmer over medium heat.
Simmer for 15-20 minutes, or until the carrots are tender and the syrup has thickened slightly. The carrots should be glistening and translucent. That gentle simmer is crucial.
Remove from heat and let cool completely. Store in an airtight container in the refrigerator. These are best made a day ahead.
Before we even think about mixing batter, let's prep our pans. We *always* grease our 9-inch round cake pans with butter, then line the bottoms with parchment paper circles. This ensures the cakes release cleanly and easily. Trust us; it’s worth the extra minute.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Make sure everything is evenly distributed - we don't want any pockets of baking soda. Set aside.
In a separate bowl, using a stand mixer or hand mixer, beat together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until light and fluffy. This usually takes about 3-5 minutes. We're looking for a pale yellow color and a noticeable increase in volume. Don't rush this step – it’s crucial for a tender crumb.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! We're aiming for a smooth batter, but a few streaks of flour are okay. Remember, overmixing leads to a tough cake.
Gently fold in the grated carrots and chopped walnuts. Make sure they're evenly distributed throughout the batter. This is where the magic happens – the vibrant color of the carrots and the nutty aroma of the walnuts will fill your kitchen.
Divide the batter evenly between the prepared cake pans. Bake in a preheated oven at 175°C (350°F) for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and spring back lightly when touched. Keep a close eye on them – ovens can vary! The aroma at this stage is heavenly.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. *Completely* cooled is key – we don’t want any melty frosting disasters. We usually put them in the freezer for 15 mins to speed up the process.
While the cakes are cooling, let's whip up that glorious cream cheese frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating on low speed until combined. Add the lemon juice and beat until light and fluffy. Taste and adjust sweetness as needed – it's all about finding that perfect balance.
Once the cakes are completely cool, level them with a serrated knife if necessary. Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting on top. Place the second cake layer on top of the frosting. Frost the top and sides of the cake with the remaining frosting. Swirls and peaks are encouraged – it's all about that rustic, homemade look.
Garnish with chopped walnuts or candied carrots, if desired. Chill the cake for at least 30 minutes before serving. This allows the frosting to set and the flavors to meld together. Slice and enjoy! This cake is even better the next day.
Add crushed pineapple to the batter for extra moisture and a tropical twist.
Replace walnuts with pecans and add a pinch of cardamom for a warmer, more aromatic flavor.
1Toast the walnuts lightly before adding them to the batter. This intensifies their flavor and adds a pleasant crunch.
2Use freshly grated carrots for the best flavor and texture. Pre-shredded carrots tend to be dry and lack that characteristic carrot flavor.
3Don't overmix the batter! Overmixing develops the gluten, resulting in a tough cake. Mix just until the ingredients are combined.
4Let the cake cool completely before frosting. This prevents the frosting from melting and sliding off.
1Overbaking the cake: This can result in a dry, crumbly cake. Use a toothpick to check for doneness, and err on the side of slightly underbaked.
2Using old spices: Spices lose their potency over time. Replace your spices every 6-12 months for the best flavor.
The modern carrot cake gained popularity in the US in the 1960s and 70s, often associated with the health food movement.
Did you know that carrot cake may have originated in the Middle Ages? Carrots were used as a sweetener in cakes when sugar was scarce!
This recipe captures the essence of Bake Sale in Toronto. Authenticity isn't just about ingredients; it's about place.
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