My Ultimate Carrot Cake Recipe (Uses Carrots in Two Ways)

sugarologie.com

Paul DeVito

subheading: Carrot Puree:‍:

6 tablespoons (84g) unsalted butter ( carrot puree)

4 ½ cups (672g) carrots, peeled & sliced ¼ in. ( carrot puree)

¾ teaspoon baking soda ( carrot puree)

¾ teaspoon kosher salt ( carrot puree)

subheading: Carrot Cake:

2 cups (222g) carrots, finely grated

3 ½ cups (405g) all-purpose flour, unbleached

3 ¾ teaspoons baking powder

1 ½ teaspoons kosher salt (I use Diamond Crystal Kosher, but if you use fine salt, add half the volume)

1 ½ teaspoons cinnamon

½ teaspoon allspice

1 ½ cups (360g) caramelized carrot puree*

½ cup (84g) sour cream, full fat

1 ½ teaspoons (7g) vanilla extract

7 ½ tablespoons (105g) unsalted butter

2 ¼ cups (480g) brown sugar (light or dark)

4 ½ tablespoons (54g) oil (canola or vegetable)

6 large (102g) egg yolks

3 large (150g) eggs

1 ½ cups add-ins, see footnote**

subheading: ButterCream Cheese Frosting (makes about 7.5 cups):

3 ¾ cups (852g) unsalted butter, cold from the fridge

5 ¾ tablespoons (30g) dried milk powder

2 ½ tablespoon (35g) water

30 tablespoons (425g) cream cheese, full fat***

2 cups (375g) white granulated sugar

3 ¾ tablespoons (22g) dried egg white powder or Wiltons meringue powder

1 ¼ teaspoons (2g) lemon juice (optional but recommended)****

¾ teaspoon (2g) kosher salt (I use Diamond Crystal)

Directions at sugarologie.com

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