Ken's Favorite Carrot Cake
Karen
ingredients
Cake- 2 1/2 c. flour, more for pans
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 3/4 tsp. coarse salt
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 3 sticks unsalted butter, room temperature
- 1 c. light brown sugar, packed
- 1/2 c. sugar
- 3 lg. eggs
- 2 tsp. vanilla
- 1/2 c. water
- 1 lb. carrots, peeled and shredded (about 2 3/4 cups)
- 2 cups nuts (pecans or walnuts)
- 16 oz. cream cheese, at room temperature
- 2 tsp. vanilla
- 2 sticks unsalted butter, cut into small pieces and at room temperature
- 2 lbs. confectioners sugar, sifted
directions
Cake
- 1
Preheat oven to 350°. Butter three 9" round cake pans; line with parchment paper and butter the parchment. Dust with flour. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger and nutmeg.
- 2
Beat butter and sugars on medium speed. Add eggs, one at a time. Beat for 3 minutes. Add vanilla, water, and carrots. Beat for 2 minutes. Reduce to low and add flour mixture and 1 cup of nuts (finely chopped).
- 3
Put batter into pans. Bake for about 30 minutes. Let cool in pans for 15 minutes. Turn out onto rack. Turn right side up and let cool completely.
- 4
Trim rounded tops of 2 cakes. Place one trimmed cake, cut side up on a platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 c. frostingover cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped nuts onto sides of cake.
- 5
Refrigerate 1 hour or up to 1 day, covered, before serving.
Cream Cheese Frosting
- 1
Beat cream cheese and vanilla until creamy. Add butter, beating until incorporated after each addition.
- 2
Reduce speed to low. Add confectioners sugar and beat until fluffy and smooth.
Source: Karen
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews