This was the other cake I made on my Sunday baking this one was for the head painter Ryan. For some strange reason I couldn't find the Carrot Cake that I know I had posted here several years ago. Guess it's out there is space somewhere. Carrot cake is one my all time favorites too.
Ingredients: 1 cup pecans or walnuts toasted and chopped 3/4 pound (340
grams) raw carrots (about 2 1/2 cups finely grated) 2 cups (260
grams) all-purpose flour 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon
salt 1 1/2 teaspoons
ground cinnamon 4 large eggs 1 1/2 cups (300
grams) granulated white sugar 1
cup (240 ml) safflower, vegetable, or canola oil
(or other flavorless oil) 2 teaspoons pure vanilla extract 3/4 golden raisins Cream
Cheese Frosting: 1/4 cup
(57 grams) unsalted butter, room temperature 8
ounces (227 grams) cream
cheese, room temperature 2 cups (230
grams) confectioners (powdered or icing) sugar sifted 1 teaspoon pure vanilla extract 1 teaspoon finely grated lemon zest or a bit of fresh lemon juice
Cake: Preheat oven to 350 degrees F (180
degrees C) and place rack in center of oven. Butter or spray two - 9 x 2
inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle
paper. I made this is a tube pan.
Toast the pecans
or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and
then chop coarsely.
finely grate the carrots.
separate bowl whisk together the flour, baking soda, baking powder, salt, and
In bowl of electric mixer
(or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually
add the sugar and beat until the batter is thick and light colored (about 3 - 4
minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat
incorporated. Scrape down the sides of the bowl as needed. With a large rubber spatula fold in the grated carrots and chopped
nuts. Evenly divide the batter between the two prepared pans and bake 25
to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and
let cool on a wire rack. After about 10
minutes invert the cakes onto the wire rack, remove the pans and parchment
paper, and then cool completely before frosting.
To assemble: place one cake
layer onto your serving plate. Spread
with about half the frosting. Gently place the other cake onto
the frosting and spread the rest of the frosting over the top of the
cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers.
Serves 10 - 12.
Frosting:In bowl of electric
mixer (or with a hand mixer), beat the cream cheese and butter, on low
speed, just until blended with no lumps. Gradually add the sifted powdered
sugar and beat, on low speed, until fully incorporated and smooth. Beat in
the vanilla extract, and lemon zest or juice.
Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do all the things YOU L♥ve. Donna