Recipe
Garet's Carrot Cake
Prep time: 30 minutes
| Bake time: 30 minutes, plus 2 hours to cool | Yield: 12 slices |
Carrot cake
| 4 beaten eggs 2 cups all-purpose flour (240g) 2 cups sugar (450g) 2 teaspoons baking powder 1 teaspoon cinnamon (optional) |
½ teaspoon baking soda 3 cups finely shredded carrots, lightly packed ¾ cup cooking oil ½ cup finely chopped pecans, toasted (optional) |
Cream cheese frosting
| 1 8-oz package cream cheese, softened ½ cup butter, softened (113g) |
2 teaspoons vanilla 6 cups powdered sugar, sifted (690g) |
For the carrot cake:
Allow eggs to stand at room temperature for 30 minutes.
Meanwhile, grease and flour two 9x1½-inch round cake pans; set pans aside.
In a large mixing bowl stir together flour, sugar, baking powder, cinnamon (if desired) and baking soda.
In a medium bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture; stir until combined. Pour batter into the prepared pans.
Bake in a 350°F oven for 30-35 minutes or until a wooden toothpick inserted near centres comes out clean.
Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks. Frost tops and side with frosting. If desired, sprinkle chopped pecans over frosting.
For the cream cheese frosting:
Beat cream cheese, butter and vanilla with an electric mixer until light and fluffy.
Gradually add two cups of the powdered (icing) sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency.
This recipe frosts the tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13x9x2-inch cake.)
Notes
The carrots need to be finely shredded or they may sink to the bottom of the pan during baking.
If using a dark or dull-finish pan, reduce the oven temperature by 25°F and check for doneness 3 to 5 minutes before the minimum recommended baking time.
If baking in a convection oven, check for doneness 3 to 5 minutes before the minimum recommended baking time.
Cover and store frosted cake in the refrigerator for up to 3 days.
Adapted from Better Homes and Gardens New Cookbook