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
Riva’s Carrot Cake is an 8 inch layer 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.
Tried this recipe?Let us know how it was!
I printed this one off. It looks delicious! Thanks! I am considering making cupcakes and freezing them for a always ready dessert and maybe much less calories? lol
Just saw that Nestle is recalling much of it’s cookie dough products for E Coli..fyi…
That recipe looks very good. I haven’t made a carrot cake in years, but when I do I use the recipe out of the Silver Palate Cookbook. Maybe it’s time to update?
I could very easily do without the icing. The cake itself looks amazing! But, I better not make it while trying to lose a few pounds! 🙂
I’m sure all buttermilk would be fine.
M and Katrina, I think the icing is what makes that carrot cake so full of calories. Ounce for ounce, the cake itself is not any worse than other cakes — maybe even better, since some carrot cakes have more oil. But I took a look at the icing and there’s a lot of it!
Ooh, just the picture is definitely worth safe keeping! Love carrot cake, down to its very last calorie. 😉 I’ve actually made one low cal/low fat, it’s still good, but never as good as the real thing! This one does sound great.
It looks fabulous, but 619 calories a slice–well, at least they are honest!
I am such a fan of carrot cake, but never want to make it at home because I don’t want to end up eating all of it myself!
Anyway, I have a question about the recipe you posted recently for bran muffins (https://www.cookiemadness.net/?p=3869) adapted from Joy the Baker. It calls for 6 TBSP milk and 6 TBSP buttermilk. I was wondering how you think they’d be if I used all buttermilk (12 TBSP) instead. They look delicious, but I’m trying to use up some buttermilk I have in the fridge.