Carrot Cake With Cream Cheese Frosting
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cups
Pecan Halve2.5 cups
All-Purpose Flour1 tbsp
Baking Powder1.5 tsps
Cinnamon1 tsp
Nutmeg (freshly grated)4 large
Egg2 cups
Granulated Sugar1 cup
Vegetable Oil1 tsp
Pure Vanilla Extract2.5 cups
Sugar (confectioners')1 cup
Heavy Cream (cold)Directions:
1
For the cake: Preheat the oven to 350 degrees F
2
Line two 9-inch round cake pans with parchment and lightly coat with cooking spray
3
Spread the pecans on a rimmed baking sheet and toast until light brown and fragrant, 7 minutes
4
Set aside 12 pecan halves to decorate the finished cake; chop the remaining pecans
5
Set aside 1 cup of the chopped pecans to use in the batter; reserve the rest for decorating the finished cake
6
Whisk together the flour, baking powder, cinnamon, nutmeg and 1 teaspoon salt in a medium bowl
7
Whisk together the eggs and granulated sugar in a large bowl until smooth, about 1 minute
8
Whisk in the oil until well combined
9
Add the grated carrots, vanilla and 1 cup chopped pecans, and mix well
10
Add the dry ingredients, and stir until just combined
11
Divide the batter evenly between the prepared pans
12
Bake until a toothpick inserted in the center comes out clean and the cakes are nicely browned, about 30 minutes
13
Let cool on a cooling rack for 10 minutes
14
Loosen the edges with a spatula, turn the cakes out and let cool completely, right-side up, on the cooling rack, about 2 hours
15
Remove the parchment before frosting
16
For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment, scraping down the side as necessary, until smooth, about 2 minutes
17
Add the confectioners' sugar, vanilla and 1/2 teaspoon salt; gradually increase the mixer speed to medium-high, and beat until the sugar is incorporated and the frosting is fluffy and smooth, about 3 minutes
18
With the mixer on medium-high, add the cream a few drops at time until it's all incorporated
19
Continue beating for 1 more minute until the frosting is slightly lighter in color and creamy
20
To assemble: Place one of the cake layers on a serving plate, and spread 1 cup of the frosting over the top
21
Top with the other layer, and use the remaining frosting to frost the top and sides of the cake
22
Arrange the 12 whole pecans on top of the cake like the numbers on a clock face, and sprinkle the remaining chopped pecans in between