Carrot Layer Cake

Photo: Kat Green

Ingredients

CAKE

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon salt

3/4 cup vegetable oil

1/2 cup buttermilk

2 teaspoons vanilla extract

4 lg. eggs

1 cup granulated sugar

1 cup firmly packed light brown sugar

3 cups lightly packed peeled, grated carrots

CREAM CHEESE FROSTING

1 package (8 oz.) cream cheese, softened

3/4 cup (1 ½ sticks) butter, softened

1 tablespoon vanilla extract

5 cups confectioners’ sugar, sifted

Garnish: chopped, toasted walnuts or pecans

Preparation

Preheat oven to 325°F. Grease and flour 3 (8-inch) or 2 (9-inch) round cake pans or spray with nonstick baking spray containing flour. Sift together the flour, baking soda, baking powder, cinnamon, allspice and salt. Set aside.

In large mixing bowl, beat the oil, buttermilk, vanilla extract, eggs and sugars on medium speed until smooth. Reduce the mixer speed to low and gradually add the flour mixture by thirds, beating just until blended. Fold in the grated carrots. Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles. Bake for 30-40 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove the pans and place cakes on wire racks to cool completely.

FROSTING: In large bowl, beat the cream cheese, butter, and vanilla extract on medium speed til soft and light. Reduce the mixer speed to low and gradually beat in the confectioners’ sugar. Once all the sugar is incorporated increase mixer speed to medium and beat for 5 minutes.

TO COMPLETE CAKE: Spread the frosting between layers and on top and sides of cake. Lightly press chopped walnuts or pecans on top of cake. Store in the refrigerator. Bring to room temperature before serving. Serves 12.