Ingredients: |
Ingredients: 2 cups granulated sugar
1½ cups canola oil
4 eggs, room temperature
3 cups shredded carrots
1 cup pecan halves, toasted
1 teaspoon pure vanilla extract
2¼ cups cake flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon kosher salt
Cream Cheese Frosting, (see recipe)
Softened butter for greasing the pans
|
Directions: |
Directions:1). Adjust the oven rack to the middle position of the oven and preheat the oven to 325 degrees. Spread the pecans on a baking sheet and toast in the oven until lightly browned, about 8 to 10 minutes. Shake the pan halfway through to ensure that the nuts toast evenly. Cool, coarsely chop, and set aside.
2). Turn the oven temperature up to 350 degrees. Lightly grease two 8- to 9-inch round cake pans or one 9- by 13-inch cake pan with the softened butter. If using round pans, cut 2 pieces of parchment paper out the size of the bottoms of the pans. Line the pans with parchment paper and grease the parchment paper and pans again with butter.
3). In the bowl of an electric mixer, fitted with the paddle attachment, combine the sugar and oil and mix well on medium-high speed until well blended, about 2 to 3 minutes. Scrape down the sides of the bowl. With the mixer on medium speed, add the eggs one at a time, beating for one minute after each addition.
4). In a separate bowl, sift together the flour, baking soda, cinnamon, and salt. With the mixer on low, gradually add the flour mixture in 3 batches, mixing just until combined after each addition and scraping down the sides of the bowl as needed. Stir in the carrots, pecans, and vanilla.
5). Pour the batter into the prepared cake pans. Bake for 45 to 50 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Cool for 10 minutes in the pans. Invert the cakes onto wire racks, gently remove the parchment paper and cool completely. Frost the cooled cake layers with Cream Cheese Frosting. |
This recipe for Joseph's Carrot Cake is from