Ingredients: |
Ingredients: Cake:
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1½ tsp. salt
1 tsp. cinnamon
1 tsp. real Watkins vanilla
2 c. granulated sugar
1¼ c. vegetable oil
4 eggs
3 fresh carrots, finely grated
Baker’s Joy cooking spray
Frosting:
½ c. butter, softened (1 stick)
1 (8 oz.) cream cheese, softened
3 c. powdered sugar
1 tsp. vanilla extract
½ c. pecan pieces
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Directions: |
Directions:Preheat oven to 325º.
Spray the bottom of two 8-inch pans with Baker’s Joy cooking spray and set aside.
In a large mixing bowl, whisk the sugar, oil, vanilla and eggs together until blended. Set aside.
Fold in the carrots with the sugar, oil and egg mixture. Stir to combine.
Sift the flour, baking soda, baking powder, salt, and cinnamon then carefully whisk in the wet ingredients until completely mixed.
Divide the batter evenly into the two prepared cake pans and bake for 30-32 minutes. Use toothpick trick to check for doneness. It will come out clean.
Remove the cakes from oven and let them cool about 10 minutes.
After 10 minutes, wrap each cake layer in plastic wrap and freeze for 1 hour.
While the cakes are freezing, prepare the cream cheese frosting.
Put butter, cream cheese and vanilla in a medium-sized mixing bowl and mix together for 3 minutes.
Then add powdered sugar, one cup at a time, mixing until smooth.
Cover with plastic wrap and leave at room temperature until you are ready to frost the cake.
Cake Assembly:
When the cakes are ready, after an hour or longer, place the first layer on a serving plate and evenly coat the top of the cake with frosting.
Put the next layer upside down on top of first layer and press gently into place.
Frost the top and all sides of the cake evenly with the remainder of the frosting. Sprinkle pecan pieces on top of cake or fold them into the frosting.
Refrigerate cake for seven days or leave at room temp, covered on counter, for three days. |
This recipe for Carrot Cake is from