Martha Stewart’s Carrot Cake

1½ cups (3 sticks) unsalted butter, melted plus more for pans
3 cups all-purpose flour, plus more for pans
1 cup (3 ounces) Pecan Valley Pecan Halves
1 pound large carrots, peeled
3 large eggs, room temperature
⅓ cup nonfat buttermilk
1 teaspoon pure vanilla extract
2 cups sugar
1 tablespoon freshly grated ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon ground cinnamon
Orange Cream Cheese Frosting
Candied Carrot Strips

1. Preheat oven to 375ºF.
2. Butter two 8-inch-by-2-inch round cake pans. Dust with flour, and tap out any excess. Set aside.
3. Spread pecans in a single layer on an ungreased baking pan, and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool.
4. Reduce oven temperature to 300ºF.
5. Finely chop pecans and set aside.
6. Using the smallest holes (less than ¼-inch in diameter) of a box grater, grate carrots, yielding 2½ cups. Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.
7. Into a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.
8. Divide batter between the two cake pans, and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
9. Using a serrated knife, trim tops of cakes so surfaces are level. Slice each layer in half crosswise. Place a layer on a cake stand or cardboard round, and spread ¾ cup frosting over top. Place a second cake layer on top, and spread with another ¾ cup frosting. Repeat with third layer and another ¾ cup frosting. Place last cake layer on top, and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator, and chill 3 to 4 hours.
10. If using the candied carrot strips, set a wire rack over a baking pan. Using fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of second hand, gently squeeze the carrot strip and slide fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with remaining carrot strips.
11. Gently place tapered end of drained carrot strip in center of cake, and gently press it down the side; place a second strip next to it. Continue applying strips around entire cake every 2-inches. Form 2 or 3 strips into a decorative bow, and place on top. Cut cake, and serve.
Orange Cream Cheese Frosting
¾ cup (1½ sticks) unsalted butter, room temperature
3 eight-ounce bars cream cheese, room temperature
3 cups confectioners’ sugar, sifted
1 tablespoon freshly grated orange zest
2 tablespoons freshly grated ginger
Pinch of sea salt1. Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes.
2. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more.
3. Add sugar, orange zest, ginger, and salt, and beat for 5 minutes.

For the Candied Carrot Strips
4-5 large carrots, peeled
6 cups granulated sugar
4 cups water1. Using a mandoline, slice carrots lengthwise into ⅛-inch-thick strips, and set aside.
2. In a medium stockpot combine sugar and water. Bring to a boil, stirring to dissolve sugar.
3. Add carrots, reduce to a simmer, and cook until translucent, 10 to 12 minutes.
4. Will keep refrigerated in syrup in an airtight container for up to 3 days.

Makes one 8-inch layer cake

2 Responses to “Martha Stewart’s Carrot Cake”

  1. Judy November 5, 2009 at 6:46 pm #

    This comment has been removed by the author.

  2. P Blanch November 11, 2010 at 5:42 pm #

    Is it possible to get a wholesale price on your “York” sheller for a larger quantity? If so, please let me know the breakdown.


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