Carrot Cake is my hubby’s favorite, so I make him a birthday cake every year…ok, some years I get lazy and buy one, but it’s never as good as the homemade version.
Serves 10-12
INGREDIENTS
For the cake:
- 2 cups (100 grams) pecans or walnuts (1 cup for cake, 1 cup to garnish frosting, more if you want to add more between cake layers)
- 3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
- 2 cups (260 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 4 large eggs
- 1 1/2 cups (300 grams) granulated white sugar
- 1 cup (240 ml) safflower, vegetable, or canola oil (or other flavorless oil)
- 2 teaspoons pure vanilla extract
For the Cream Cheese Frosting:
- 1/2 cup unsalted butter, room temperature
- 16 ounces cream cheese, room temperature
- 4 cups confectioners (powdered or icing) sugar, sifted
- 2 teaspoon pure vanilla extract
- 2 teaspoon finely grated lemon zest
DIRECTIONS
STEP 1
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.
STEP 2
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
STEP 3
Peel and finely grate the carrots.
STEP 4
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
STEP 5
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. Scrape down the sides of the bowl as needed.
With a large rubber spatula fold in the grated carrots and chopped nuts.
STEP 6
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.
STEP 7
Prepare 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.
STEP 8
Remove the cake from the oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
STEP 9
To assemble: place one cake layer onto a serving plate. Trim the tops of each cake if not level. Spread layer with frosting. (You cake also slice each layer in half to make a 4-layer cake.)
Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake.
Garnish the sides and top with toasted nuts.
Adapted from this Joy of Baking recipe. Happy Birthday cake flags by Meri Meri.