Carrot Cake

Photo: Martha Miller

Ingredients

1 cup pecans or walnuts, toasted and coarsely chopped (100 gram

2 1/2 cups raw carrots, finely grated

2 cups all purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

4 pieces eggs, large

1 cup brown sugar

1/2 cup white sugar

1 cup vegetable oil

2 teaspoons pure vanilla extract

Cream Cheese Frosting:

1/4 cup unsalted butter

8 ounces Cream Cheese

2 cups Confectioners Sugar, sifted

1 teaspoon pure vanilla extract

lemon zest, finely grated

Preparation

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. 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. Set aside.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.

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. 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 5 -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, top side down, onto your serving plate. Spread with about one third of the frosting. Gently place the other cake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake.

For 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.

Tools

Comments

Permalink Anonymous
December 18, 2008

I am looking for a carrot cake recipe that is extra moist. I lost a great recipe I had that called for both white and brown sugars. I think that was the trick. I'd love to see any recipes that others have. Thanks!

Permalink Ann
May 5, 2009

There is one in the1997 Southern Living Annual Recipe cookbook that has crushed pineapple in the cake, that makes it the moistest carrot cake I have even had. I have been making this cake since then. It is terrific. I think Ill post it as a southern living recipe the next time I make it. I hope this might help.