Carrot cake

Recently, I made my first carrot cake ever. I got the recipe from my
Food and Wine cookbook. You can find it online here.

I’ll post it below.

INGREDIENTS

CAKE

  1. 1 cup pecans (4 ounces)
  2. 2 cups all-purpose flour
  3. 2 teaspoons baking powder
  4. 2 teaspoons baking soda
  5. 1 teaspoon cinnamon
  6. 1 teaspoon salt
  7. 1 cup vegetable oil
  8. 1/2 cup buttermilk
  9. 1 1/2 teaspoons pure vanilla extract
  10. 4 large eggs
  11. 2 cups sugar
  12. 1 pound carrots, peeled and coarsely shredded

FROSTING

  1. 2 sticks unsalted butter, softened
  2. Two 8-ounce packages cream cheese, softened
  3. 1 tablespoon pure vanilla extract
  4. 2 cups confectioners’ sugar

DIRECTIONS

  1. Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
  2. MAKE THE CAKE: Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
  3. In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a small bowl, whisk the oil, buttermilk and vanilla. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes. Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
  4. MAKE THE FROSTING: In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners’ sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
  5. Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting. Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. Slice and serve.

Interestingly, the recipe did not call for raisins so I added my own. Also, the cream cheese frosting was not sweet enough for me. In the future, I’ll probably use a different recipe. The cake, however, was incredibly moist. I really liked that part.

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1 comment
  1. AD said:

    i love carrot cake, and this recipe sounds delicious!

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