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. |