Description
Moist carrot cake with a fluffy tangy cream cheese frosting.
Ingredients
- FOR THE CAKE:
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1-½ teaspoon Baking Soda
- 1 pinch Salt
- 1-½ teaspoon Ground Cinnamon
- ½ teaspoons Ground Ginger
- ¼ teaspoons Powdered Cloves
- 1 pinch Nutmeg
- 1 pound Grated Peeled Carrots
- 1 cup Coarsely Chopped Pecans
- 1 cup Canola Or Other Vegetable Oil
- ½ cups Buttermilk
- 1 teaspoon Vanilla Extract
- 2 cups Granulated Sugar
- 4 whole Large Eggs
- FOR THE FROSTING:
- 8 ounces, weight Cream Cheese, At Room Temperature
- ¼ cups Salted Butter, At Room Temperature
- 2-½ cups Powdered Sugar
Preparation
For the cake:
Preheat oven to 350°F. Grease and flour two 9-inch round pans.
In a large bowl, mix flour, baking powder, baking soda, salt and spices. Stir in carrots. Fold in pecans.
In the bowl of stand mixer or with hand mixer, whisk oil, buttermilk and vanilla. Add sugar and beat well. Add eggs one at a time and beat until light and fluffy. Beat in dry ingredients until just combined.
Divide batter between prepared pans and bake on middle rack of oven for 30 minutes. Reduce oven temperature to 325°F and bake for another 10–15 minutes or until cakes are done and toothpick inserted in the middle comes out clean.
For the frosting:
In a large bowl, combine cream cheese with butter and beat in mixer on medium speed just until blended. Add powdered sugar 1 cup at a time, beating until smooth between each addition. Beat on high for about 3 minutes until soft and fluffy.
Spread on a thick layer of frosting on top of one cake. Place second cake over first and cover sides and top of second with remaining frosting.
Cake recipe adapted from Food & Wine.
