Carrot Cake Recipe
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Contributor: |
Contributor: Harriet Duhe' Melancon
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Category: |
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Ingredients: |
Ingredients: For the cake:
Vegetable shortening, for pans
2 cups sugar
1 1/2 cups canola oil
4 large eggs
2 cups all purpose flour, plus more for pans
3 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
3 cups grated carrots (from a little over a pound of whole carrots)
1/2 cup chopped pecans
Pecan and Cream Cheese Frosting
1 8-ounce package cream cheese, softened
1 stick unsalted butter, softened
2 cups powdered sugar, sifted
2 teaspoons pure vanilla extract
1/2 cup chopped pecans
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Directions: |
Directions:The Cake:
Place rack in center of oven and preheat to 325 degrees.
Grease 3 9-inch cake pans with vegetable shortening. Dust with flour, tapping out excess; set aside.
In the bowl of an electric mixer with paddle attachment, combine sugar and oil; beat at medium speed until light and fluffy. Add eggs, one at a time, beating after each addition until just blended.
In a separate bowl, sift together flour, cinnamon, baking soda, baking powder and salt. Gradually add the flour mixture to the sugar mixture; beat until just incorporated.
Fold in grated carrots and chopped pecans.
Evenly divide batter among prepared pans and bake until a toothpick inserted in center comes out clean, about 45 minutes.
Cool completely in pans on wire racks.
To assemble, remove one cake from pan and place on serving platter. Spread one-third of frosting on top. Repeat with second and third layers. If you want to frost the entire cake, spread 3 heaping tablespoons of frosting between layers and cover top and sides of cake with remaining frosting.
Cover and refrigerate any leftovers.
Pecan Cream Cheese Frosting:
In the bowl of an electric mixer with paddle attachment, beat the cream cheese and butter on low speed until just blended. Gradually add the sifted powdered sugar; beat until smooth. Add vanilla and chopped pecans and beat until incorporated. Makes about 2 cups. |
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