Ingredients: |
Ingredients: Cake
1 c pecans (4oz)
2 c flour
2 t baking powder
2 t baking soda
1 t cinnamon
1 t salt
1 c vegetable oil
1/2 c buttermilk
1 1/2 t vanilla extract
4 large eggs
2 c sugar
1 lb. carrots, peeled and coarsely shredded
Frosting
2 sticks unsalted butter, softened
2 8oz. packages of cream cheese, softened
1 T pure vanilla extract
2 c confectioners' sugar
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Directions: |
Directions:Preheat oven to 325º. Butter two 9" cake pans; line the bottom with parchment - butter the paper and flour the pans.
Cake: Spread the pecans on a baking sheet and toast for 8 minutes until fragnant. Cool and finely chop the pecans.
In a bowl whisk the flour, baking powder, baking soda, cinnamon and salt.
In a small bowl, whisk the oil, buttermilk and vanilla.
In a large bowl, using an electric mixer beat the eggs and sugar at high speed for 5 minutes or until pale. Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans. Divided the batter between the 2 pans and bake for 55 minutes to 1 hour or until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
Frosting – In a large bowl using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
Peel off the parchment paper and invert the cake layer on a plate. Spread with a slightly rounded cup of frosting. Top with the second cake layer, right side up. Spread the top and sided with the remaining frosting and refrigerate the cake until chilled about 1 hour.
Slice and serve. |
This recipe for Carrot Cake with Fluffy Cream Cheese Frosting is from