Carrot Layer Cake

From Great American Classics

Carrot Layer Cake

Why This Recipe Works

Preparing this cake in a half sheet pan means that it bakes and cools in far less time than a conventional layer cake, and—cut into quarters—it produces four thin, level layers that do not require splitting or trimming before frosting. Addi...

Why This Recipe Works

Preparing this cake in a half sheet pan means that it bakes and cools in far less time than a conventional layer cake, and—cut into quarters—it produces four thin, level layers that do not require splitting or trimming before frosting. Adding extra baking soda raises the pH of the batter, ensuring that the coarsely shredded carrots will soften during the shortened baking time. Buttermilk powder in the frosting reinforces the tangy flavor of the cream cheese without making the frosting too soft.

 

Watch the Full Episode

Great American ClassicsSeason 13, Ep. 1302

Host Christopher Kimball heads into the test kitchen with test cook Bridget Lancaster to uncover the secrets to the ultimate Carrot Layer Cake. Next, equipment expert Adam Ried tests springform pans i...