Monday, April 21, 2014

Classic Carrot Cake

Well, another Easter has came and went. I love that my boys are getting older and they enjoy these Holidays more. Easter egg hunting with them was a blast. I love their pure excitement and genuine intrigue.
It teaches me to be a different adult, that's for sure.

While the joys of Easter baskets and eggs are no longer my main focus at Easter, I still love all things food related. For any Holiday really.

So, I asked on my Facebook page what everyone was planning to make for Easter dessert and carrot cake was definitely a favorite.

And the surprising part? As much as I love carrot cake, I don't think I've ever made one at home! What have I been waiting for!?

Spicy moist cake studded with pecans and carrots. Thick layers of velvet cream cheese frosting that is studded with toasted pecans. Heaven. On a plate.

The best part? It is relatively easy! Long gone are the days of the feelings of overwhelming layer cakes. I will definitely be keeping this cake in my Holiday rotation!

For the Cake:
2 cups all purpose flour, plus more for coating the pans
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots
1 cup chopped pecans

For the Frosting:
2 (8-ounce) packages cream cheese, softened
1 stick unsalted butter, softened
1 (16-ounce) box powdered sugar (I used slightly less than a whole box)
1 teaspoon vanilla

1 cup chopped toasted pecans

Preheat oven to 350 degrees and grease 3- 9" baking pans with cooking spray and flour. Cover the bottom with parchment paper and spray lightly again with cooking spray, set aside.

In a large bowl, whisk together the 2 cups of flour, sugar, baking soda, cinnamon and salt.
Beat in the eggs and vegetable oil with a hand mixer until incorporated.
Stir in grated carrots and pecans.
Evenly distribute between the three pans (about 1 1/2 cups of batter each).
Bake for 30-35 minutes or until golden and a toothpick inserted in the center comes out clean.

Cool completely before inverting on to cooling rack.

In the bowl of you stand mixer, combine the cream cheese and butter until creamy. Add in the powdered sugar, start with half of a box and go from there, until desired consistency is reached. Add in the vanilla and beat until combined. Set aside.

In a small skillet, lightly toast your chopped pecans until fragrant and slightly darker. Transfer to a bowl to cool.

On your cake stand or serving platter, place one cake upside down, so the smooth side is facing up. Spread about 1/3 cup of frosting over the top. Place another layer of cake, smooth part facing up as well, on top of the frosted cake. Top with another 1/3 cup of frosting. Top with the remaining layer of cake, slightly rounded side facing up

Frost tops and sides evenly with frosting. Use lightly more on the top as the sides with be covered with nuts.
Turn your cake stand or serving platter as you go and slightly press toasted pecans on to the sides.

Pipe decorations on the top if you choose, slice, and serve!

This cake is amazing!

*recipe adapted from Paula Deen

1 comment :

  1. Veronica, this looks amazing! I love carrot cake and will definitely make this one :)