Carrot Cake
photo by Baby Kato
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
10-12
ingredients
-
Cake
- 2 cups all-purpose flour, sifted after measuring
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 tablespoon ground ceylon cinnamon
- 1 tablespoon cocoa powder
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 1⁄4 cups corn oil
- 4 eggs
- 1 tablespoon vanilla extract
- 3 cups finely grated carrots
- 1 1⁄2 cups pecans, chopped, not too finely, roasted
-
Frosting
- 12 tablespoons unsalted butter, chilled and cut into 2-inch pieces
- 24 ounces cream cheese, chilled
- 1 1⁄2 cups confectioners' sugar, sifted
- 1 teaspoon vanilla
directions
- For Cake: Preheat oven to 350 degrees F.
- Lightly butter and flour the 3, 9-inch layer pans.
- Put the flour, salt, baking soda, cinnamon, and cocoa in a mixing bowl and whisk together to blend.
- Put the sugars in a large mixing bowl, and whisk in the corn oil. Then whisk in the eggs, 1 at a time, followed by the vanilla. When fully blended, add the flour mixture all at once, and mix just until smooth. Stir in the grated carrots and the pecans. Divide the batter evenly between the 3 cake pans. Drop each pan sharply onto the counter from a height of about 6 inches to remove any air pockets. Bake for 25 minutes, or until the center springs back gently when touched.
- Remove from the oven and place on cooling racks until completely cooled; then unmold.
- Place 1 of the cake layers, bottom side up, on a cake plate or pedestal. Spoon approximately 1/4 of the frosting onto the layer, and spread it over evenly. Place a second layer, bottom side down, on top of the first, and spread with an equal amount of frosting. Place the final layer, bottom side down, on top of the others and frost the top and sides with the remaining frosting.
- For Frosting: Place the butter in the mixing bowl of an electric mixer. Mix on medium speed just until the butter begins to become soft, about 3 to 4 minutes. Add the cream cheese, in pieces, and mix until thoroughly blended. Slowly add the confectioners' sugar and vanilla, and mix until blended. Increase mixer speed slightly, and continue mixing for 2 to 3 minutes, until the frosting becomes light and fluffy.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.