EASTER DESSERT: Carrot Cake

I first learned about carrot cake when I came to America. I thought it was a joke, but when I tried it for the first time and tasted all at once the sweetness, spiciness, and the creamy frosting, I was blown away. What a revelation! It's now one of my favorite cakes.

Credit: Nigel Parry
Vegetable Simple: Page 221

INGREDIENTS

Cream Cheese Frosting

4 ounces cream cheese, at room temperature

1 cup powdered sugar

½ tablespoon vanilla extract

Finely grated zest of ½ lemon

Cake

Butter and flour for the pan

2 cups all-purpose flour

1 teaspoon baking powder

¾ teaspoon baking soda

2 teaspoons ground cinnamon

¼ teaspoon grated nutmeg

½ teaspoon ground ginger

1½ cups canola oil

2¼ cups granulated sugar

4 large eggs

3 cups grated carrots (about 3 large)

⅔ cup raisins

½ cup diced fresh pineapple

SPECIAL EQUIPMENT Stand mixer

1. In a stand mixer fitted with the paddle attachment, combine the cream cheese, powdered sugar, vanilla, and lemon zest and beat together until smooth. Refrigerate until ready to use.

2. Preheat the oven to 325°F. Butter and flour a 9-inch round cake pan.

3. In a medium bowl, whisk together the flour, the baking powder, baking soda, cinnamon, nutmeg, and ginger.

4. In a large bowl, stir together the oil and granulated sugar, then stir in the eggs. Add the carrots, raisins, and pineapple. Fold the flour mixture into the carrot mixture, mixing to thoroughly combine.

5. Pour the batter into the prepared pan. Bake until set in the center, 20 to 30 minutes. Remove from the oven and let cool to room temperature in the pan.

6. Remove the cake from the pan and top with the frosting. Cut into wedges and serve.