"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Kate's Karrot Kake Recipe

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This recipe for Kate's Karrot Kake, by , is from Pinterest Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs (ROOM TEMP)
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound) I USE A LEMON GRATER.
I KNOW THIS SOUNDS DISGUSTING, BUT I BELIEVE THIS IS THE
SECRET TO THE EXTRA­MOISTNESS OF THE CAKE
1/2 cup chopped pecans (about 1/2 ounce)
4 cups powdered sugar
2 8­ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract

Directions:
Directions:
For cake:
Preheat oven to 325°F. Lightly grease three 9­inch­diameter cake
pans with 1 1/2­inch­high sides. (I heavily butter  and moderately
flour  all pans. They pop out perfectly  every time.) Using  electric
mixer, beat sugar  and vegetable oil in bowl until  combined. Add
eggs 1 at a time, beating well after each addition. Sift flour, baking
powder, baking soda, salt, cinnamon and nutmeg into sugar and oil
mixture. Stir in carrots, chopped pecans and raisins.
Pour  batter  into  prepared  pans,  dividing  equally.  Bake  until
toothpick inserted into center comes out clean and cakes begin to
pull away from sides of pans, about 45 minutes. Cool in pans on
racks 15 minutes. Turn out cakes onto racks and cool completely.
For frosting:
Using electric mixer, beat all ingredients in medium bowl until
smooth and creamy.
Place 1 cake layer on platter.  Spread with 3/4 cup frosting. Top
with another cake layer.  Spread with 3/4 cup frosting.  Top with
remaining cake layer.  Using icing spatula,  spread remaining
frosting in decorative swirls over sides and top of cake. (Can  be
prepared 2 days ahead.  Cover with cake dome and refrigerate.)
Serve cake cold or at room temperature.

 

 

 

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