2 cups Sugar
1 cup Vegetable Oil
4 whole Eggs
2 cups All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
2 cups Grated Carrots
2 sticks Unsalted Butter, room temperature
2 packages (8 Oz) Cream Cheese, room temperature
2 pounds Powdered Sugar
4 teaspoons Vanilla
2 cup Pecans, Chopped Finely and toasted
Preheat oven to 350 degrees. Prepare 2 – 8 inch round cake pans Baker’s Joy.
Mix together the sugar, oil and eggs in a large bowl.
In a separate medium bowl add flour, salt, baking powder, baking soda and cinnamon, whisk to combine. Add dry mixture to wet mixture and combine. Add carrots and mix well. Pour into prepared cake pans and bake until done, 40 to 45 minutes.
Allow cakes to cool for 10 minutes on a cooling rack, then invert on cooling rack and allow to cool completely.
While the cakes are cooling prepare the icing.
In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend. Spread on cooled carrot cake. To decorate cake as seen above follow these directions:
Using a cake leveler or a bread knife, slice cakes in half to make 4 cake layers. Put a dab of frosting in the center of your plate. Place the first layer, cut side up on a plate. Slide cut 4"x4" pieces of parchment or aluminum foil under your cake layer to protect the plate from getting frosting on it.
Frost bottom layer and add the second layer, repeat until you have the top layer on the cake. The top layer should be bottom side up, cut side down. The smoothest layer. Frost the top and sides with the remaining icing. Press the chopped toasted pecans on the sides of the cake. You can add a decorative touch by trimming the top in toasted whole pecans. Enjoy!!!
Recipe printed from http://TheSlowRoastedItalian.com/
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