Michelle Tampakis’s Carrot Cake

Name: Michelle Tampakis’s Carrot Cake
Yield: One 6 x 9½-inch cake, about 12 servings
Cuisine: American
Ingredients: 1 teaspoon vanilla extract; ½ pound cream cheese, chilled; 1 cup confectioners’ sugar; 4 tablespoons unsalted butter, softened; 1 cup (about 4 ounces) walnut pieces; 5 cups grated carrots (about 12 medium); ¼ teaspoon ground cloves; ½ teaspoon ground ginger; ½ teaspoon grated nutmeg; 1 teaspoon ground cinnamon; ¾ teaspoon baking soda; 1½ teaspoons baking powder; 3½ cups unbleached all-purpose flour; ½ cup milk; 1 cup vegetable oil; ½ teaspoon salt; 2 cups light brown sugar; 4 large eggs

Preparation info

One 6 x 9½ inch cake, about
12
servings

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

This excellent carrot cake is easy to prepare and keeps moist for several days; it also freezes well.

Ingredients

Cake

4 large eggs
2 cups light brown sugar
½ teaspoon

Americas
United States
Cake
Vegetarian

Method

Set a rack at the middle level of the oven and preheat to 350 degrees.
For the cake batter, in a bowl, combine the eggs, sugar, salt, vegetable oil, and milk and beat on medium speed for 30 seconds. In another bowl, sift together the dry ingredients. S