Ingredients: |
Ingredients: For the Carrot Cake:
1 c. + 2 Tbsp. vegetable oil
2 c. granulated sugar
1¾ c. all purpose flour
1 Tbsp.cinnamon
½ tsp. nutmeg
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
2¼ c. carrots; peeled and grated (4 medium carrots)
2¼ c. pecan or walnuts, chopped
⅔ c. raisins
For the Brown Sugar Cream Cheese Frosting:
16 oz. cream cheese; room temperature
2 sticks unsalted butter, room temperature
½ c. light brown sugar
2 tsp. vanilla extract
½ Tbsp. cinnamon
4-6 c. powdered sugar
Orange and green food coloring
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Directions: |
Directions:For the Carrot Cake:
1. In the bowl of a counter top mixer with paddle attached, add the vegetable oil and sugar. Mix until blended.
2. Sift the remaining dry ingredients (flour, cinnamon, nutmeg, baking powder, baking soda, and salt) together. Add ½ of this mixture to the bowl and mix until blended.
3. Add 2 eggs and mix until blended.
4. Add remaining dry mixture and mix until blended.
5. Add the remaining two eggs and mix until blended.
6. Add carrots, ¾ cup pecans or walnuts, and raisins and mix until blended.
7. Divide batter evenly into two greased 9 inch cake pans.
8. Bake at 350º for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow cakes to cool before frosting.
For the Brown Sugar Cream Cheese Frosting:
1. In the bowl of a counter top mixer with paddle attachment, add cream cheese and butter and cream until blended.
2. Add brown sugar, vanilla extract, and cinnamon until smooth.
3. Add powder sugar one cup at a time until desired sweetness and consistency is achieved (I used five cups).
4. Beat on high for 1-2 minutes.
Assembling the Cake:
1. Toast the remaining chopped pecans or walnuts (1½ cups) at 350º for 4-5 minutes (watch carefully as they will burn quickly).
2. Once carrot cakes are cooled; place one layer in the center of a large plate.
3. Carefully frost the top of that layer and then place the second layer on top.
4. Frost the outer edge of the cake and then the top of the cake. (Reserve about one cup of the frosting for the carrots)
5. Using a cupped hand, carefully push the roasted pecans or walnuts into the side of the cake.
6. Divide the remaining frosting into two bowls and color the frosting green and orange.
7. Using a pastry bag, pipe the carrots around the top of the cake. (I piped 16 carrots as there are 16 slices in a 2-layer 9 inch round cake) |
This recipe for Joe's Carrot Cake with Brown Sugar Cream Cheese Frosting is from