Maxine's Carrot Cake
Three 9-inch cake pans
Two large bowls
One small bowl
Stand mixer with paddle attachment
1.
Prepare the pans and oven. Position racks in the upper and lower thirds of the oven. Preheat to 325°F/165°C. Butter and flour three 9-inch round cake pans, tapping out the excess flour.
2.
Separately, mix dry and chunky ingredients. In a bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. In a separate bowl, combine carrots, nuts, and coconut. In a small bowl add the currants with the Chardonnay and let macerate for ten minutes to plump. Drain off the Chardonnay and reserve the currants.
3.
Make the batter. In a stand mixer fitted with the paddle attachment, beat sugar and oil until smooth. Add eggs, one at a time, mixing until fully incorporated. Reduce speed to low and gently mix in the dry ingredients until just combined. Fold in the carrot mixture and currants.
4.
Divide batter evenly among the pans. Bake for 40–50 minutes, rotating the pans halfway through. Cakes are done when a toothpick inserted in the center comes out clean and edges slightly pull away from the pan. Let cool in the pans for 5 minutes, then turn out onto racks to cool completely.
5.
Make the frosting. In a stand mixer with the paddle attachment, beat cream cheese and butter until smooth. Gradually add confectioners’ sugar, beating until velvety. Mix in lemon juice.
6.
Assemble and frost. Place one cake layer on a serving plate. Spread an even layer of frosting over the top. Repeat with the second and third layers. Cover the top generously. Frost the sides or leave them bare. Slice and serve with a glass of Chardonnay.
Ingredients
For the cake:
- 2 cups/280g all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon Kosher salt
- 3 cups/390g grated carrots
- 1 cup/100g chopped walnuts
- 1 cup/50g shredded coconut
- ½ cup/50g dried currants
- ½ cup/125ml Chardonnay
- 2 cups/400g sugar
- 1 cup/240ml grapeseed or other neutral oil
- 4 large eggs
For the frosting:
- 8 ounces cream cheese at room temperature
- 2 sticks/16 tablespoons/230g butter at room temperature
- 2 cups/280g confectioners’ sugar
- 1 tablespoon lemon juice
Cook's Notes
Carrot cake was my mother’s favorite, and as it happens, it’s Jeff’s favorite too. A slice of it, well-spiced and thickly frosted, always felt like home. Over time, I’ve made it my own, keeping the spirit of the original but leaning into the flavors of wine country. Instead of raisins, I use dried currants, their deep, tart sweetness softened by being reconstituted in our Gentleman Farmer Chardonnay. The wine’s acidity and subtle oak influence round out the fruit, adding a layer of complexity to this humble, familiar cake.
It’s a cake of texture—grated carrots, shredded coconut, and chopped nuts folded into a batter rich with warm spices. The frosting billows between layers, spilling slightly at the edges, making it clear that no one is skimping here. It’s as much at home at a casual afternoon gathering as it is after a long, wine-soaked lunch. Serve with a glass of Chardonnay to echo the currants reconstituted within. Since it’s Jeff’s favorite, I always make sure there’s an extra slice set aside for him.