While any time of year is a great time for rich, delicious carrot cake, the fall season is especially appropriate for Carrot Cake! A local favorite when it’s available in our restaurant, it can now be made in the comfort of your own home for your harvest gatherings or a cool Friday evening in! Download the recipe and be sure to share your creations with us on Instagram with #KPRatHome!
Carrot Cake
Crafted by The Kitchen at Priest Ranch
Great for Dessert
Recommended Wine Pairing
Ingredients
8 oz. All Purpose Flour
2 g. Baking Soda
2 g. Ground Nutmeg
8 oz. Bulk Carrots
4.5 oz. Brown Sugar
1 cup Grapeseed Oil
3 oz. Unsalted Butter
0.5 oz. Sour Cream
3 g. Baking Powder
1 g. Whole Cloves
1.5 g. Kosher Salt
7 oz. Granulated Sugar
3 Eggs
6 oz. Cream Cheese
4 oz. Powdered Sugar
Zest and Juice of 1 Orange
Directions
Mix your dry goods. (Flour, Baking Powder, Baking Soda, ground clove, ground cinnamon, ground nutmeg, salt)
Mix Eggs and Both Sugars in the stand mixer fitted with the paddle attachment. Mix eggs and sugar until smooth. (No clumps of brown sugar!).
Slowly stream in oil.
Add Carrots to the “wet mixture.”
Add dry mixture to wet mixture.
Fold to incorporate all flour.
Move to a 9-inch circle pan lined with parchment paper.
Bake at 350 (no fan) for 20-35 minutes or until done.
Cool, then frost.
Frosting: Cream the cream cheese, butter, and sour cream in a mixer fitted with the paddle attachment. (be aggressive). Once all are incorporated, slowly add
your sifted powder sugar to the mixture in batches. Mix until smooth. Fold in vanilla and orange juice/zest.