I haven’t tried Riva’s Carrot Cake, but I’m putting the link here for safekeeping. It’s a carrot cake made with bread flour and it sounds interesting.
The recipe in the link is a little hard to read, so here’s my adapted version of Riva’s Carrot Cake.
Riva’s Carrot Cake Made With Bread Flour
- Scant 2 cups 9 ounces bread flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups 14 ounces sugar, divided
- 4 eggs
- 3/4 cup vegetable oil
- 1 pound carrots peeled and grated
- 1/3 cup dried currants or raisins
Cream Cheese Icing
- 1 cup 2 sticks softened butter
- 1 pound cream cheese softened
- 5 cups 1 pound, 4 ounces powdered sugar, sifted
- 1 teaspoon vanilla extract optional
- Preheat the oven to 350 degrees. Grease 2 8-inch round cake pans and line the bottoms with wax paper or parchment. Grease again and dust with flour.
- In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt and just 1 cup sugar. Set aside.
- With an electric mixer, beat the eggs and 1 cup sugar until the mixture is thick and light (ribbon stage), about 5 minutes.
- With the mixer running, gradually add the oil and continue whipping until the mixture is light and fluffy, about 5 minutes.
- Gradually stir the flour mixture into the cake mixture, then fold in the carrots and currants (or raisins).
- Divide the batter evenly between the two pans and bake the cakes on the same rack in the center of the oven just until set, 30 to 40 minutes, rotating halfway through for even cooking. A toothpick inserted will come out clean when the cakes are done. Remove the pans to a rack until cool before unmolding.
- While the cakes are cooling, make the cream cheese frosting.
- Cream cheese frosting: With an electric mixer, beat the butter until light and smooth. Add the cream cheese and continue mixing until smooth. Scrape the sides of the bowl often to make sure the contents are completely combined.
- Mix in the powdered sugar and vanilla. Add the sugar in three stages, mixing and scraping the sides of the bowl with each addition until the frosting is smooth.
- Frost the cake then chill slightly to allow the frosting to thicken before serving.