The 5

“The 5” is the carrot cake that is used to measure all others.

It is a perfect 5 on the 10-point scale. That is, it is a standard carrot cake. One that is not above or below average in any of the five criteria. This cake is used as a reference point for all ratings of carrot cakes.

 

“The 5” Recipe

This recipe requires a standard sheet cake pan (9″x13″).

Cake Ingredients:

  • 6 cups grated carrots
  • 1 cup brown sugar
  • 1 cup crushed walnuts
  • 4 eggs
  • 1.5 cups granulated sugar
  • 1 cup vegetable oil
  • 3 tsp vanilla extract
  • 1 can (398ml) crushed pineapple and juice
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 4 tsp ground cinnamon

Frosting Ingredients:

  • 1 tsp vanilla extract
  • 4 cups confectioner’s sugar
  • 8 ounces cream cheese, softened
  • 0.5 cups butter, softened

 

Cake Instructions:

  1. In a large bowl, combine grated carrots, brown sugar, and walnuts well. Let sit for 20 minutes.
  2. Preheat oven to 350 degrees F. Butter or grease a 9″x13″ sheet cake pan (bottom and sides), and flour the pan.
  3. In a medium-sized bowl, beat eggs until light. Then beat in the granulated sugar, oil, and vanilla extract. Allow to mix thoroughly. Then add the pineapple. Mix well.
  4. In a third, medium-sized bowl, combine the flour, baking soda, salt, and cinnamon. Stir with a fork and break up any clumps you see. The dry mix should be a fine granularity.
  5. Stir the egg mixture into the flour mixture. Mix until a batter if formed.
  6. Pour the batter into the large carrot mixture. Mix well.
  7. Pour evenly into the floured cake pan.
  8. Bake for 40 to 40 minutes, until an inserted toothpick has no batter attached when removed.
  9. Cool the cake on cooling racks before adding the frosting.

Frosting Instructions:

  1. In a medium bowl, combine butter, cream cheese, confectioner’s sugar, and vanilla extract.
  2. Beat until the mixture is smooth and creamy.
  3. Frost the cooled carrot cake.