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Versi I

Sumber: marthastewart.com

Makes 2 eight-inch layers

Ingredients:
Butter, for pans
4 medium carrots
1 cup golden raisins
1 cup walnut pieces (echa: bisa diganti kacang lain)
1/2 cup unsweetened applesauce (echa: buat sendiri dari 1 apple, pilih yang manis, potong-potong, rebus dengan sedikit air sampai apel agak lunak, angkat, blender, tambahkan kayu manis bubuk)
Juice and zest of 1 lemon
1 1/2 cups all-purpose flour
1 1/4 cups sugar (echa: 1 cup)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice (echa: nggak pake)
3/4 cup vegetable oil
4 large eggs (echa: kocok lepas)

Directions

1. Heat oven to 350 degrees. Butter 2 eight-by-two-inch round cake pans. Line bottoms with parchment; butter, and dust with flour. Grate carrots in food processor; measure 2 cups, and transfer to medium bowl. Add raisins, walnuts, applesauce, and lemon juice and zest to carrots.
2. Wipe food processor bowl; fit with blade. Add flour, sugar, baking powder, baking soda, salt, cinnamon, and allspice; pulse to mix. With motor running, pour in oil and eggs; process until smooth, scraping sides. Add carrot mixture; pulse.
3. Pour into pans; bake about 40 minutes, until tester inserted in middle comes out clean.
4. Cool in pans on rack for 20 minutes. Remove; cool completely, right side up.

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Versi II

Sumber: Bogasari Baking Center Cake Baking Course

Bahan:
250 g Telur
300 g Gula kastor
2 g Garam
5 g Emulsifier
260 g Tepung Segitiga Biru
1 g Baking soda
1 g Baking powder
1 g Cinnamon bubuk
450 g Wortel (parut halus)
150 g minyak

Cara Membuat:

1. Kocok telur, gula, garam hingga kental dengan speed tinggi. Masukkan emulsifier, kocok terus hingga kental dan meninggalkan jejak.
2. Ayak bahan kering, kemudian masukan kedalam adonan dengan speed rendah hingga tercampur rata.
3. Masukkan wortel parut, aduk rata.
4. Masukan minyak perlahan kedalam adonan hingga tercampur rata.
5. Tuangkan kedalam loyang bundar 20-22 m yang telah dialasi kertas.
6. Panggang dengan suhu 180ºC selama 30 - 45 menit (lakukan tes tusuk).

Cheese Cream Frosting
Sumber: Kemasan Philadelphia Cream Cheese

Bahan:
250 g Philadelphia Cream Cheese
80 g margarine
1 cup icing sugar
1 sdm perasan air jeruk lemon

Cara Membuat:

1. Kocok Philadelphia Cream Cheese dan margarine dengan mikser selama 4-5 menit atau hingga halus dan ringan (fluffy).
2. Tambahkan icing sugar dan air lemon, kemudian kocok lagi selama 30 detik atau sampai tercampur rata.
3. Oleskan pada Carrot Cake.

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Versi III

John Barricelli’s  Carrot Cake

Sumber: marthastewart.com

Makes one 8-inch layer cake
1 1/2 cups (3 sticks) unsalted butter, melted plus more for pans
3 cups all-purpose flour, plus more for pans
1 cup (3 ounces) pecan halves
1 pound large carrots, peeled
3 large eggs, room temperature
1/3 cup nonfat buttermilk
1 teaspoon pure vanilla extract
2 cups sugar
2 tablespoons freshly grated ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon

Directions

1. Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Dust with flour, and tap out any excess. Set aside. 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. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.
2. Using the smallest holes (less than 1/4-inch in diameter) of a box grater, grate carrots, yielding 2 1/2 cups. Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.
3. 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.
4. 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.
5. 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 3/4 cup frosting over top. Place a second cake layer on top, and spread with another 3/4 cup frosting. Repeat with third layer and another 3/4 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.
6. 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.
7. 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

Ingredients

Frosts one 8-inch layer cake
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 bars (8 ounces each) cream cheese, room temperature
3 cups confectioners’ sugar, sifted
1 tablespoon freshly grated orange zest
2 tablespoons freshly grated ginger
Pinch of salt

Directions
Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar, orange zest, ginger, and salt, and beat for 5 minutes.

Candid  Carrot  Strips

Ingredients

Decorates one 8-inch layer cake
4 to 5 large carrots, peeled
6 cups sugar
4 cups water

Directions
Using a mandoline, slice carrots lengthwise into 1/8-inch-thick strips, and set aside.
In a medium stockpot combine sugar and water. Bring to a boil, stirring to dissolve sugar. Add carrots, reduce to a simmer, and cook until translucent, 10 to 12 minutes. Will keep refrigerated in syrup in an airtight container for up to 3 days.