Foodjunkie BC

Carrot Cake | August 31, 2012

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Ingredients

Cake

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 3/4 cups white sugar
  • 3/4 cups brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 3 cups grated carrots
  • 1 cup chopped pecans

Frosting

  • 1/4 cup butter, softened
  • 8 ounces cream cheese, softened
  • 1 1/2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×2 inch pan. Cut circles of parchment paper to fit bottoms.
  2. In a large bowl, beat together eggs, oil, white and brown sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  3. Evenly divide the batter between the two prepared pans and bake 25 to30 minutesor until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

References:

http://allrecipes.com/recipe/carrot-cake-iii/

http://www.canadianliving.com/food/baking_and_desserts/canadas_best_carrot_cake_with_cream_cheese_icing.php

http://www.joyofbaking.com/CarrotCake.html

http://www.foodnetwork.ca/recipes/Citrus/recipe.html?dishid=10393

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Posted in Baking

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