Carrot Cake (for Denver altitude)

For those that have tried, I don't need to repeat that baking at High Altitude is extremely difficult.  Especially when it's a cake with batter as thick as carrot cake batter is.  Often the issue is that the outside of the cake bakes too quickly and results in burning before the inside gets a chance to cook, leaving it uncooked and inedible.  After trying this recipe the first time and failing, the solution became clear; use a Bundt pan!  The issue is that the middle takes too long to cook because of the high density of the batter, this problem can be completely eliminated by taking out the middle as a variable - literally.  This is the perfect job for a Bundt pan.  If you do not have a bundt pan on hand, split the batter into two 8 or 9 inch round cake pans.  If you try to use one the middle will turn out quite raw and runny.

The first place where things can go wrong is how you prepare the pan you're using for baking.  It doesn't matter if you're using two cake pans or one 9 1/2 to 10-inch Bundt pan, you absolutely must coat the entire pan with solid vegetable shortening, dust with flour, and tap our the excess.  Yes, you still need to take the time to do this extra preparation even when your pan is non-stick.  At high altitudes, baking situations can get extremely sticky very quickly.  It would be an absolute shame to execute the rest of this recipe successfully only to have your cake be torn apart by your failed attempts to remove it from the pan.  Trust me on this one, your hands will get messy but it will be well worth it later when it slides out of the pan effortlessly.  Your pan should look something like this when you're finished.

For this recipe you will need:

• 8 - 10 carrots, peeled and grated (using a box grater or a food processor)
• 1 cup walnuts, chopped medium fine (you can use raisins as a substitute if you don't like or have an allergy to nuts, but something is needed to provide some texture)
• 1/4 cup roasted sunflower seeds (this is optional, but it's delicious when you include it!)
• 1 1/2 cups canola oil
• 2 cups granulated sugar
• 6 large eggs, at room temperature (place eggs in a bowl and run under warm water to save time warming)
• 2 tablespoons vanilla extract
• 1/4 cup wheat bran (check the baking isle at your local grocery store) 
• 2 cups high-altitude baking flour (it works much better than regular all-purpose in this case)
• 1 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves

Preheat the oven to 375 degrees and position the rack in the lower third of your oven.

Thoroughly rinse the carrots and cut off the top and bottom ends, exposing the best part of the carrot.  Peel off the entire exterior to prepare for grating.  You can grate your carrots using a box grater, but using the grating disc of a food processor is a lot easier.  If using the processor, push the carrots through the feed tube one by one.  Be sure to scrape off whatever extra carrot is left on the blade between loading each one.  If you leave the bits stuck to the blade you will have a lot of difficulty as your push more and more carrots through.  Remove the grated carrots from the processor and transfer to a large bowl.  If your grated carrot pieces look a bit long, replace the grating disc with the regular steel cutting blade, add the carrots once again and pulse to shorten them (don't mince!).

Put the carrots in a bowl and add the chopped walnuts and sunflower seeds (or whatever other solid you decided to use).

Add the oil, sugar, eggs, vanilla, and wheat bran to a large bowl.

Stir with a whisk until combined (it's important that you don't over-mix).  Using a sifter or strainer, measure the flour, baking soda, salt, and spices into the oil-egg mixture.  Whisk gently until combined. 

Once combined, use a silicone spatula to stir in the carrots and nuts.  Carefully pour the batter into the prepared Bundt pan and level the top.

Bake for 50-55 minutes, until the top is springy to the touch ad a cake tester inserted in the center comes out clean.  Cool the cake in its pan for at least 20 minutes before sliding a knife between the cake and the pan to loosen it.  Quickly invert the pan onto a plate and lift off the pan.  Let cool completely before frosting (cream cheese frosting recipe is below!).

To make cream cheese frosting:

• 8 ounces of cream cheese, at room temperature (I used store - brand with 1/3 less fat)
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• pinch of sea salt
• 1 1/2 teaspoons vanilla extract
• 4 cups sifted confectioners' sugar, or as needed (yes, you really must sift the sugar or you will have lumpy icing)

In the bowl of an electric mixer with the paddle attachment, blend together the cream cheese and butter until very smooth and creamy.

Beat in the salt and vanilla.  Gradually add the sugar, beating until smooth.  Don't over-beat or your frosting will be too soft (chill to harden up if necessary in warmer weather). 

Ice your cake and enjoy!