Carrot cake

adapted from the joy of baking

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 Directions:   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 of parchment 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. Peel and finely grate the carrots. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. 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 just until 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