Carrot Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake:
2 c. AP flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
pinch cardamom
Pinch nutmeg
2 c. sugar
1½ c. vegetable oil
4 large eggs
4 c. carrots, grated (2 Lb bag fine)
4 c. toasted pecans, chopped fine
½ can crushed pineapple, drained
2 T. pure vanilla extract
golden raisins
Frosting:
2 (8-ounce) packages cream cheese, softened
½ cup butter, softened
5 c. powdered sugar
2 tsp. pure vanilla extract (or Bourbon-Vanilla)
Bourbon to taste
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Directions: |
Directions:Step 1
Combine flour and next 6 ingredients in a bowl; set aside.
Step 2
Beat sugar and oil in a large bowl at medium speed with an electric mixer until combined. Add eggs, one at a time, beating just until yellow disappears. Gradually add flour mixture, beating just until combined.; lastly add vanilla.
Stir in carrots, pecans, and pineapple.
Step 3
Pour batter evenly into 3 greased and floured 9-inch round cake pans (parchment paper in bottom first). Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks.
Step 4
Beat cream cheese and butter in a large bowl at medium speed with an electric mixer until light and fluffy. Gradually add sugar; beat at low speed until creamy. Stir in vanilla & bourbon. Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill at least 1 hour before serving.
Garnish sides w/ chopped pecans & 3 halves into top center in flower/pinwheel design. |
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Personal
Notes: |
Personal
Notes: Adapted from Coastal Living's 'Honey's Carrot Cake' recipe.
Add flaked coconut (3.5 oz.) to batter, if desired.
Try new idea of rum or bourbon glaze b4 frosting, based on following:
Buttermilk Glaze:
Bring first 5 ingredients to a boil in a medium to large saucepan.
Boil 4 minutes, stirring constantly until glaze is golden.
Remove from heat, and stir in vanilla and cool slightly.
Drizzle warm buttermilk glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes.
Remove from pans, inverting layers. Peel parchment; invert again, glaze side up.
Cool completely on wire racks.
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