Thread: Carrot Cake

***WINNER*** Recipe of the Month March 2013


I've been making this carrot cake for a few years now and just made it again this past Christmas. It's just heavenly!

Holiday Carrot Cake

Servings 16
Prep 25 minutes
Bake at 350 for 44 minutes
Altitude adjustment: I usually add 1-2 extra tbsp of flour



Ingredients:

• 2-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1-1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 1-1/2 cups vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 3 medium-size carrots, peeled and shredded (about 2 cups) (I usually end up using 5)
• 3/4 cup walnuts, chopped
• 1/2 cup sweetened dried cranberries ( used raisins)

Frosting:

• 2 packages (8 ounces each) cream cheese, at room temperature
• 1/2 cup (1 stick) unsalted butter, softened
• 1 teaspoon vanilla extract
• 3 cups confectioners’ sugar
• cranberries and walnuts, for garnish (if desired)

1. Heat oven to 350 degrees F. Coat two 9 x 2-inch round cake pans with cooking spray. Line bottoms with waxed paper. Coat paper with spray.

2. Cake: In medium-size bowl, whisk flour, baking soda, baking powder, pumpkin pie spice and salt. In large bowl, beat sugars, oil, eggs and vanilla on medium speed until blended. On low, beat in flour mixture until smooth. Stir in carrots, nuts and cranberries. Divide batter between pans, spreading evenly.

3. Bake at 350 degrees for 42 to 44 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Turn out and cool completely.

4. Frosting: In large bowl, beat cream cheese, butter and vanilla until creamy. Gradually beat in confectioners sugar until smooth.

5. With serrated knife, cut each cake horizontally in half. (If you have time chill cake as it cuts easier).

6. Place one layer on cake plate and spread with 1 cup frosting. Repeat two more times with layers and frosting. Place remaining layer, cut-side down, on top and spread with remaining frosting.


Garnish with berries and nuts, if desired.

Oh thank you [MENTION=540]JeannieCO[/MENTION]!!!