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Carrot Cake Recipe



Okay, so a few of you have asked me to post my carrot cake recipe.  I posted pics of the one I made on Father's Day a few years ago, but didn't want to put the recipe.  However, I've decided to stop being selfish and just share the wealth :)  So here goes:


2 1/2 cups all-purpose flour or cake flour (I use what I have on hand)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
3 sticks unsalted butter, softened (it's better when you let it get to room temp on it's own rather than microwaving)
1 cup firmly packed light brown sugar
1 cup sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup appple juice (I use organic apples and juice my own, but store bought works fine)
1 1/2 cups peeled, grated carrots (about 3 to 4 medium carrots)
1 Golden Delicious apple, peeled, cored, and diced (about 1 cup)
1 cup finely chopped pecans
3 tablespoons heavy cream

Cream Cheese Icing
2 packages (8-ounces each) cream cheese, softened
1 stick unsalted butter, softened
l 1/2 teaspoons vanilla extract
5 to 6 cups confectioners' sugar

Directions:

  1. Preheat oven to 350 degrees F. Grease and lightly flour three 9 x 2—inch round cake pans, then line the bottoms with wax paper.
  2. In a medium bowl, combine the flour, baking powder, baking soda, and spices. Set aside.
  3. In a large bowl, cream the butter and the sugars on the medium speed of an electric mixer until fluffy, about 3 minutes. Beat in the eggs, one at a time. Then beat in the vanilla. 
  4. Add the dry ingredients in thirds to the butter mixture, alternating with the apple juice. Beat for 45 seconds after each addition, beginning and ending with the flour mixture. 
  5. Stir in the carrots, apple, pecans, and cream until all the ingredients are well incorporated.
  6. Divide the batter between the prepared pans. Bake for 30 to 35 minutes, or until a cake tester inserted into the center of the cake comes out clean. 
  7. Let the cakes cool in the pans for 10 minutes. 
  8. Remove from the pans and cool completely on a wire rack.*
  9. When the cake has cooled, frost between the layers, and then the top of cake. I like to to also frost the sides, but you don't have to. 

Cream Cheese Icing:

  1. In a large bowl, beat the cream cheese and butter on the medium speed of an electric mixer until smooth, about 2 to 3 minutes. 
  2. Add the vanilla and mix well. Gradually add the sugar 1 cup at a time, and beat until desired consistency (you may not need all the sugar). 
  3. Refrigerate for about 45 minutes. Allow the icing to come to room temperature before using. Refrigerate any leftovers.

This yields icing for one 3-layer 9—inch cake or 2 dozen cupcakes. Makes about 5 cups.


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