Rebecca Furman, Santa Monica
Dear Rebecca: This version of the classic cake incorporates no less than a pound of freshly grated carrots, making for a cake at once light in texture but rich with carrot flavor and bursting with color. Riva uses bread flour instead of cake flour to provide a firmer structure, offsetting all of those carrots. The cake is frosted with a fresh cream cheese frosting, which complements with a gentle tang.
Total time: 1 1/2 hours, plus cooling and chilling times
Servings: 12 to 16
Note: Adapted from Riva. This makes 1 (8-inch) 2-layer cake.
2 cups (14 ounces) sugar, divided
3/4 cup vegetable oil
Scant 2 cups (9 ounces) bread flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 pound carrots, peeled and grated
1/3 cup dried currants or raisins
1. Heat the oven to 350 degrees. Grease 2 (8-inch) baking pans and line the bottoms of the pans with parchment paper. Grease the parchment paper and set the pans aside.