🏷️ Category: dessert
⭐ Difficulty: Hard
⏱️ Time: 45 min
📝 Introduction
Classic Carrot Cake With Cream Cheese Frosting is a lacto ovo vegetarian dessert. This recipe serves 8 and costs $2.14 per serving. One portion of this dish contains approximately 13g of protein, 66g of fat, and a total of 901 calories. This recipe from Foodista requires baking powder, baking soda,
🥘 Ingredients
• baking powder2 teaspoons
• baking soda2 teaspoons
• buttermilk0.5 cup
• carrots1 pound
• cinnamon1 teaspoon
• confectioners' sugar2 cups
• cream cheese16 ounces
• eggs4 large
• flour2 cups
• pecans0.5 cup
• pecans4 ounces
• salt0.75 teaspoon
• sugar1 teaspoon
• butter2 sticks
• vanilla extract1 tablespoon
• vegetable oil1 cup
👨🍳 Cooking Steps
1
Preheat the oven to 325
2
Butter two 9-inch cake pans; line the bottoms with parchment
3
Butter the paper and flour the pans
4
For the cake:Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant
5
Cool and finely chop
6
In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt
7
In a small bowl, whisk the oil, buttermilk and vanilla
8
In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes
9
Beat in the liquid ingredients, then beat in the dry ingredients just until moistened
10
Stir in the carrots and pecans
11
Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden
12
Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely
13
For the Frosting:In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes
14
Beat in the vanilla, then the confectioners' sugar; beat at low speed until incorporated
15
Increase the speed to high and beat until light and fluffy, about 3 minutes
16
Peel off the parchment paper and invert one cake layer onto a plate
17
Spread with a slightly rounded cup of the frosting
18
Top with the second cake layer, right side up
19
Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour
