For approximate batter amounts and baking times for the carrot cake, shown fourth from the bottom, see below; you will need to make enough batter to fill each cake pan three-quarters full. The batter can be made in separate batches for the larger cake layers.The carrots can be peeled and chopped, then shredded in a food processor. This moist cake, redolent with spices, pairs particularly well with Cream Cheese Frosting.
- Yield: Makes 13 1/2 cups batter
Source: Martha Stewart's Wedding Cakes
- Vegetable-oil cooking spray
- 6 cups all-purpose flour, plus more for the pans
- 2 pounds carrots, peeled and finely grated
- 6 large eggs, at room temperature
- 2/3 cup nonfat buttermilk, at room temperature
- 4 cups sugar
- 3 cups vegetable oil
- 2 vanilla beans, halved lengthwise, seeds scraped and reserved
- 1 cup golden raisins
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
Preheat the oven to 325 degrees. Coat the cake pans (see below) with cooking spray. Line with parchment; dust with flour, and tap out any excess. Set aside.
Whisk together the carrots, eggs, buttermilk, sugar, oil, vanilla seeds, and raisins in a large bowl. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves in a medium bowl. Stir the flour mixture into the carrot mixture until completely combined. Transfer the batter to the prepared pans.
Bake until a cake tester inserted in the centers comes out clean. Transfer to wire racks; let cool in the pans for 40 minutes. Unmold onto racks. Remove the parchment, and cool completely.
Approximate batter amounts and baking times for 3-inch-deep round pans: 6-inch: 3 cups, 1 hour 20 minutes; 8-inch: 5 cups, 1 hour 25 minutes; 10-inch: 7 cups, 1 hour 35 minutes; 12-inch: 10 cups, 1 hour 40 minutes.