Recipe of Award-winning Carrot Cake

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The ingredients needed to make Carrot Cake:

1. Prepare Carrot Cake:
2. Prepare 1 cup pecans or walnuts- lightly baked & coarsely chopped
3. Prepare 340 g raw carrots (about 2 1/2 cups finely grated)
4. Take 2 cups all-purpose flour
5. Get 1 teaspoon baking soda
6. Make ready 1 1/2 teaspoons baking powder
7. Get 1/2 teaspoon salt
8. Make ready 1 1/2 teaspoons ground cinnamon
9. Get 4 large eggs
10. Make ready 1 1/2 cups granulated white sugar
11. Prepare 1 cup sunflower, vegetable or canola oil (or other flavorless oil)
12. Get 2 teaspoons vanilla extract
13. Take Cream Cheese Frosting:
14. Get 1/4 cup (57 grams) unsalted butter, room temperature
15. Make ready 8 ounces (227 grams) cream cheese, room temperature
16. Prepare 2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
17. Get 1 teaspoon (4 grams) pure vanilla extract
18. Take 1 teaspoon (4 grams) freshly squeezed lemon juice
19. Take 1 teaspoon finely grated lemon zest (outer yellow skin) (optional)

This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. I feel like carrot cake is a dessert most people tend to only make around Easter.

Instructions to make Carrot Cake:

1. Preheat oven to 350 degrees F (180 degrees C). Butter, or spray cake pan.
2. Whisk the flour, baking soda, baking powder, salt, and ground cinnamon.
3. With electric mixer, beat the eggs until frothy (about 1 minute). Add the sugar and vanilla extract and beat, on high speed, until the batter is thick and light colored (about 3 - 4 minutes). With the mixer on low speed, gradually add the oil in a steady stream and then beat until combined. Add the flour mixture and beat just until incorporated. With a rubber spatula fold in the grated carrots and chopped nuts.
4. Bake 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
5. Cream Cheese Frosting: With electric mixer, beat the butter until smooth. Add the powdered sugar and vanilla extract and beat until light and fluffy (about 2-3 minutes). Add the lemon juice and beat until incorporated. Add the soft cream cheese in four to five additions (scraping the bowl as needed), beating until incorporated and the frosting is nice and smooth.
6. To Assemble: Once the cake is cool, slice it in the middle. Place one layer of the cake on your serving platter. Spread with about 3/4 cup (150 grams) of the frosting. Gently place the second cake layer onto the frosting and spread the rest of the frosting over the top and sides of the cake. If desired, garnish with toasted nuts. Serve cold or bring to room temperature before serving.

Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long. This Carrot Cake with pineapple and coconut is a family favorite, made every year for all sorts of celebrations from birthdays to Easter! Originally from the Silver Palate cookbook, we've made several.

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