Riva's Carrot Cake, named for the Santa Monica restaurant that serves it, calls for bread flour. The reason is the recipe also calls for a full pound of carrots, so the extra gluten from the bread flour is there for structural support.
I've only made this once as an 8-inch carrot cake, and it was very good. It's a lighter carrot cake with few add-ins, just raisins or currants, so if you are looking for one with walnuts, pineapple and lots of chunks, there are other options. But this one is perfect for those who like a carrot cake that is lighter textured and has load of carrots.
Recipe
Riva's Carrot Cake Made With Bread Flour
Riva's Carrot Cake is an 8 inch layer cake made with bread flour.
Ingredients
Cake
- 2 cups bread flour, weigh or measure with a light hand (250 grams)
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 cups sugar, divided use
- 4 large eggs
- ¾ cup vegetable oil
- 1 pound carrots peeled and grated
- ⅓ cup dried currants or raisins
Cream Cheese Icing
- 2 sticks softened butter
- 1 pound cream cheese softened
- 5 cups powdered sugar, sifted
- 1 teaspoon vanilla extract optional
Instructions
- 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!
janet says
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
barbara says
Just saw that Nestle is recalling much of it's cookie dough products for E Coli..fyi...
Sue says
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?
LilSis says
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! 🙂
Anna says
Hi Shannon,
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!
Katrina says
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.
HeartofGlass says
It looks fabulous, but 619 calories a slice--well, at least they are honest!
Shannon says
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.