Carrot cake

By jab120638

Ingredients

• INGREDIENTSPrint Shopping List
• CAKE
• 1 3/4 1 3/4cups 3/4 (8 3/4 ounces) All-Purpose Flour
• 2 2teaspoons 2teaspoons Baking Powder
• 1 1teaspoon 1teaspoon baking soda
• 1 1/2 1 1/2teaspoons 1/2teaspoons Ground Cinnamon
• 3/4 3/4teaspoon 3/4teaspoon ground nutmeg
• 1/2 1/2teaspoon 1/2teaspoon salt
• 1/4 1/4teaspoon 1/4teaspoon ground cloves
• 1 1/4 1 1/4cups 3/4 (8 3/4 ounces) light brown sugar
• 3/4 3/4cup 3/4cup Vegetable Oil
• 3 3large 3large eggs
• 1 1teaspoon 1teaspoon Vanilla Extract
• 2 2/3 2 2/3cups 2/3cups shredded carrots (4 carrots)
• 2/3 2/3cups 2/3cups dried currants
• FROSTING
• 16 16tablespoons 16tablespoons Unsalted Butter, softened
• 3 3cups 3cups (12 ounces) confectioners' sugar
• 1/3 1/3cup 1/3cup buttermilk powder
• 2 2teaspoons 2teaspoons Vanilla Extract
• 1/4 1/4teaspoon 1/4teaspoon salt
• 12 12ounces 12 Cream Cheese, chilled and cut into 12 equal pieces
• 2 2cups 2cups (8 ounces) pecans, toasted and chopped coarse

Details

Servings 1
Adapted from cooksillustrated.com

Preparation

Step 1

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