The Deliciousness of Dorie Greenspan’s Carrot Cake

Carrot cake is a popular dessert that is loved by many. It is moist, flavorful, and packed with nutrients from carrots. But have you tried Dorie Greenspan’s carrot cake? If not, you are missing out on one of the best carrot cakes out there. In this blog post, we will explore the deliciousness of Dorie Greenspan’s carrot cake.

Dorie Greenspan Carrot Cake Recipe

Before we talk about the taste of Dorie Greenspan’s carrot cake, let us first take a look at the recipe. Here are the ingredients you will need:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• ¾ teaspoon salt
• 3 cups grated carrots (about 9 carrots)
• 1 cup coarsely chopped walnuts or pecans
• 1 cup shredded coconut
• 2 cups sugar
• 1 cup canola oil
• 4 large eggs

And here are the steps to make the cake:

1. Preheat the oven to 325°F (160°C).
2. Butter three 9-inch (23-cm) round cake pans, line the bottoms with parchment paper, butter the paper and dust the insides of the pans with flour. Alternatively, you can use one 9x13 inch (23x33 cm) baking pan.
3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
4. In another bowl, stir together the carrots, chopped nuts, and coconut.
5. In a large bowl, beat the sugar and oil together until smooth. Add the eggs one by one, beating for a minute after each addition.
6. Gradually add the dry ingredients to the bowl, mixing until just blended.
7. Add the carrot mixture and mix well.
8. Divide the batter evenly among the prepared pans or pour into the 9x13 inch (23x33 cm) baking pan.
9. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool in the pans for 5 minutes before transferring them to wire racks to cool completely. If using a 9x13 inch (23x33 cm) baking pan, let it cool completely in the pan before cutting into squares.

Why is this Carrot Cake Recipe Special?

Now that we know how to make Dorie Greenspan’s carrot cake, what makes it so special? Here are some reasons:

1. Moisture

Dorie Greenspan’s carrot cake is incredibly moist thanks to the carrots, nuts, and coconut. The cake is also made with oil instead of butter, which helps keep it moist even after several days.

2. Flavorful

This carrot cake recipe is packed with flavor. The cinnamon, nuts, and coconut add a depth of flavor that is not found in other carrot cake recipes.

3. Easy to Make

While it may seem like a lot of ingredients, the recipe for Dorie Greenspan’s carrot cake is easy to follow. It does not require any special techniques or equipment.

Variations of Dorie Greenspan’s Carrot Cake

If you want to mix things up a bit, here are some variations of Dorie Greenspan’s carrot cake:

1. Cream Cheese Frosting

While the original recipe calls for a frosting made with confectioners’ sugar, cream cheese, and butter, you can also use a cream cheese frosting. This will give the cake a tangy flavor that contrasts nicely with the sweetness of the cake.

2. Pineapple

Add drained crushed pineapple to the batter to give the cake a tropical twist!

3. Raisins

For those who love raisins, they could be added to the batter for an extra layer of sweetness.

Dorie Greenspan’s carrot cake is a delicious dessert that is easy to make and packed with flavor. The moistness of the cake combined with the cinnamon, nuts, and coconut makes this cake stand out from other carrot cakes. If you haven’t tried this recipe yet, you definitely should!

FAQs

Q1. How long does Dorie Greenspan’s carrot cake last?

A1. If stored properly in an airtight container, Dorie Greenspan’s carrot cake can last up to 5 days in the fridge. However, it is best eaten within 2-3 days of baking.

Q2. Can I freeze Dorie Greenspan’s carrot cake?

A2. Yes, you can freeze the cake for up to 3 months. To thaw, simply let it sit at room temperature for a few hours.

Q3. Can I replace the all-purpose flour with almond flour?

A3. While it is possible to use almond flour, the texture of the cake will be different. Almond flour tends to make cakes more dense and less fluffy than all-purpose flour.

Q4. Can I use vegetable oil instead of canola oil?

A4. Yes, you can use vegetable oil instead of canola oil. However, canola oil has less flavor compared to vegetable oil which could affect the taste of the cake.

Q5. Can I add more cinnamon to the recipe?

A5. Yes, you can add more cinnamon to taste. Just be careful not to add too much as it may overpower the other flavors in the cake.