April 26, 2011

Carrot Cake

It's back and I'm so glad I'm back to cooking and baking!  Rick's birthday was this past Saturday and the only dessert he wanted was a homemade carrot cake.  I've never made one before so I scoot on over to Food Network and try to find one.  I used this one from Emeril. OH.MY.GOODNESS!!!!  This was the greatest recipe and Rick said this was the best carrot cake he had ever had and he knows his carrot cake.  Spencer helped me every step of the way and even used the mixer all by himself!  I didn't change much, just a little something with the icing that I think is a must.

3 sticks, plus 1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
3 cups grated carrots (I added another 1/4 cup)
1 cup chopped toasted pecans (Didn't add)

Pecan Cream Cheese Icing:
8 ounces cream cheese (added another 8 oz and I believe this is a MUST)
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans (again, didn't add)

Preheat the oven to 350 degrees F.

Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.

I didn't take a picture and didn't even think to.  We ate it up so fast!


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