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Category: Dessert
Carrot Cake - TastyPlanner.com
Chef: Bruce Stone
The best carrot cake I have ever have.
Recipe Source: Joyofbaking.com
Ingredients
1 cup pecans or walnuts toasted and coarssely chopped(optional)
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
4 large eggs
1 1/2 teaspoons ground cinnamon
1 1/2 cups granulated white sugar
1 cup canola oil
2 teaspoons pure vanilla extract
1/2 cup applesauce(optional)
**Cream Cheese Frosting
1/4 cup unsalted butter, room temperature
8 ounces cream cheese
2 cups confectioners sugar, sifted
1 teaspoon pure vanilla extract
finely grated lemon zest of one lemon
Instructions
Preheat oven to 350 degrees F and place rack in center of oven. Butter or spray two 9×2 inch cake pans and line the bottoms with a circle of
parchment paper.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and coarsely chop.
Peel and finely grate the carrots and set aside
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon set aside.
In a bowl electric mixer beat the eggs until frothy. Gradually add the sugar and beat until the batter is thick and light colored(3-4 minutes)
Add the oil in a steady stream and then beat in the vanilla(add the applesauce at this time if you wish)
Add the flour mixture and beat until just incorporated. With a large rubber spatula fold in the grated carrots and nuts.
Evenly divide the batter between the two pans and bake 25-30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool on a wire rack. After about 5-10 minutes invert the cake 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 on your serving plate. Spread with about one third of the frosting. Gently place the other cake on top and spread the rest of the frosting over top and sides.
Frosting
In bowl of electric 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 vanilla and lemon zest.
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