Carrot Cake Recipe - Joyofbaking.com

By francesn

Ingredients

• Cream Cheese Frosting:
• 1 cup (100 grams) pecans or walnuts
• 3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
• 2 cups (260 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 4 large eggs
• 1 1/2 cups (300 grams) granulated white sugar
• 1 cup (240 ml) safflower, vegetable, or canola oil (or other flavorless oil)
• 2 teaspoons pure vanilla extract
• 1/4 cup (57 grams) unsalted butter, room temperature
• 8 ounces (227 grams) cream cheese, room temperature
• 2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
• 1 teaspoon pure vanilla extract
• 1 teaspoon finely grated lemon zest (outer yellow skin of lemon) (optional)

Details

Servings 10
Adapted from joyofbaking.com

Preparation

Step 1

Carrot Cake: Preheat oven to 350 degrees F (180
degrees C) and place rack in center of oven. Butter or spray two - 9 x 2
inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle
of parchment
paper.

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and finely grate the carrots.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

To assemble: place one cake layer onto your serving plate. Spread
with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover andrefrigerate any leftovers.

Frosting
In bowl of electric
mixer (or with a hand mixer), beat the cream cheese and butter, on low
speed, just until blended with no lumps. Gradually add the sifted powdered
sugar and beat, on low speed, until fully incorporated and smooth. Beat in
the vanilla extract, and lemon zest.