“Pure and carrot-y with no spices, layered and slathered with its forever partner of cream cheese icing.” — jenyeepastry, pastry chef
I think I made the first version of this carrot cake back when I was pastry sous chef at Gilt, the now long-ago shuttered restaurant inside New York’s Palace Hotel. My pastry boss at the time, David Carmichael, said it was a killer recipe and that I should hold onto it. He also gave me the idea of running the carrots through a juice extractor, then combining the pulp and juice back together before adding them to the batter.
If you don’t have a juice extractor, feel free to run the carrots through a food processor or grate them as normal, then chop the shreds on a board with a chef’s knife — you’re looking for a fine mince.
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