Moist Layered Carrot Cake Recipe A delicious recipe for a moist layered carrot cake with a cream cheese frosting. –––Triple-Layer Carrot Cake with Cream Cheese Frosting by Becky Guyton Ingredients Carrot Cake 2 1/2 cups unbleached all-purpose flour 1 1/4 teaspoon baking powder 1 teaspoon baking soda 1 1/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg... yield Serves 10 ingredients Cake 2 cups sugar 1 1/2 cups vegetable oil 4 large eggs 2 cups all purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 3 cups finely grated peeled carrots (about 1 pound) 1/2 cup chopped pecans (about 1/2 ounce) 1/2 cup raisins Frosting 4 cups powdered sugar 2 8-ounce packages cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 4 teaspoons vanilla extract preparation For cake: Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins. Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.) For frosting: Using electric mixer, beat all ingredients in medium bowl until smooth and creamy. Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature. Directions Carrot Cake Preheat the oven to 350 degrees F. Adjust oven rack to middle position. Grease and flour two 9-inch round pans. In a large bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and set aside. In a food processor fitted with large or fine shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. You can also shred by hand on a box grater if you dont have a food processor. In the bowl of a standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain. Pour into prepared pans and bake for 30-35 minutes until toothpick or skewer inserted into center of cake comes out clean. Let cakes cool for about 10 minutes in the pan and then invert them onto a cooling rack to cool. When cakes are cool make the cream cheese frosting. Cream Cheese Frosting Mix the cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment (or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute. Assembly Place one of the cakes onto a cake plate and spread a portion of the icing on the first layer. Place the 2nd cake round ontop of the iced layer and spread the rest of the cream cheese frosting on the tops and sides of the cake.
Posted on: Sat, 18 Jan 2014 08:56:56 +0000
Trending Topics
Recently Viewed Topics
© 2015