When I moved to Castle Pines, I loved so many things. The mountain views, the attractive neighborhoods, friendly neighbors, and abundant sunshine were all reasons I could find to revel in residing here. The first time I made a cake, though, I was disappointed to find that the high altitude made baking my favorite treats a bit tricky. Over the years, I’ve found recipes that seem to work in a more-than-a-mile-high kitchen: cookies with a dash of extra flour, altitude-resistant pie crust, and bread leavened with enough yeast to produce a fluffy loaf. Sometimes, only cake will do for a special occasion, so I’ve developed a collection of cakes that I can bake without too much fear of failure.

Cakes are uniquely susceptible to collapse when baked at altitude, particularly cakes that are super sweet and rich. One trick is to make a cake that is a little less sugary and then dress it up with a sweet topping like a decadent buttercream or sweetened whipped cream. Another trick is to bake the cake in a shape that can disguise a certain amount of variability, something that a Bundt pan allows for. In my tenure as a food writer, I have had occasion to speak with a number of cake makers, who all admitted that sometimes even the most fool-proof recipe seems to fail when baked in our high-up spaces. Embracing the notion that even a less-than-perfect cake can be tasty is critical. (Those early cakes I baked as a Colorado newbie looked pretty bad but tasted really good.)

The recipe I have shared here is similar to a quick bread recipe (think banana bread or applesauce cake). Instead of the traditional shredded carrots, fresh carrots are pureed to achieve a smooth texture. While this recipe could be baked as muffins or loaves, I like to bake it in a Bundt pan for a pretty presentation. This cake differs from some other types of carrot cake in that it has no add-ins (think coconut, pineapple or nuts) and it is only lightly spiced to allow the carrot flavor to shine through. This recipe also uses an ample amount of baking powder to supply the lift necessary to keep it from being heavy and dry.

I like the fact that this cake has a mild flavor and isn’t overly sweet, so I serve it simply dusted with a layer of powdered sugar. It makes a tasty afternoon snack but also seems appropriate for breakfast. For a fancier occasion, I would whip up a batch of my favorite cream cheese frosting, then warm it gently on the stove for just a few seconds to make it into a glaze, then drizzle it over the cake. If you’re looking for bolder flavor, triple the cinnamon and add a dash of nutmeg.

One final word of advice: judging the doneness of a cake can be challenging but using a food thermometer (like one you might use to test the temperature of meat) can eliminate some of the guesswork. Bake this cake until it registers 205 degrees, and you should have a final product that’s light and tender but still moist. Put it on a pretty plate, and you’ve got a springtime treat that showcases your success as a baker, even high up in the sky.

Simple carrot Bundt cake

• 3 medium carrots, peeled and cut into chunks
• 2/3 cup vegetable oil
• 1 Tbsp orange juice
• 1 Tbsp orange zest
• 3 large eggs
• ¾ cup sugar
• 1 ½ cups, plus 1 Tbsp all-purpose flour
• ½ tsp cinnamon (see note)
• 1/8 tsp salt
• 4 tsp baking powder
• Powdered sugar for garnish

Preheat the oven to 350 degrees Fahrenheit. Grease and flour a Bundt pan and set aside. In a blender or food processor, blend carrot chunks, orange juice and zest, and vegetable oil until the mixture comes together; mixture won’t be smooth, but carrots should be evenly pureed. In a large bowl, mix the eggs and sugar on high speed for two minutes, then add the carrot mixture and stir gently until combined. Gently stir in flour, cinnamon, salt and baking powder. Bake until a skewer comes out clean or a thermometer registers 205 degrees Fahrenheit, about 35 minutes. Cool completely and dust with powdered sugar.

Note: The flavor of this cake is mild; for a bolder flavor profile, increase cinnamon to 1 ½ tsp and add ¼ tsp of nutmeg.

 

 

Article and photos by Lisa Crockett