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Carrot Cake
During this towering yet unpretentious appearance is multiple layers of moist, seasoned midly cake that is mottled with carrots and Pecans and enveloped by a generous coating of cream cheese frosting.
INGREDIENTS serves 10. 2 1/2 cups all purpose flour, plus more for pans 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 3/4 teaspoon coarse salt 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 2 sticks (12 ounces) unsalted butter, room temperature, plus more for pans 1 cup packed light brown sugar 1/2 cup granulated sugar 3 large eggs 2 teaspoons pure vanilla extract 1/2 cup water 1 pound carrots (8-10 medium carrots), peeled and chopped on a box grater or in a food processor (about 2 3/4 cups)
DIRECTIONS 1. Make the cake: Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter the parchment. Dust with flour, tapping out the excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger and nutmeg. 2. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water and carrots. Beat until well combined, about 2 minutes. Reduce speed to low and Add flour mixture, then finely chopped Pecans. 3. Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted in centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around the edges of the cake to loosen and turn cake out onto rack. Turn right and let cool completely. 4. using a serrated knife, trim the rounded top of 2 cookies. Place the trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over the cake. Top with the other cake trimmed, reducing page. Spread 1 cup frosting over the cake. Top with remaining cake. Spread the remaining frosting ...
