A Carrot Cake

baking chic March 23, 2015 7

Carrot Cake

Carrot Cake is my favorite cake, well I have a lot of favorites but Carrot Cake is on my top favorites list!

It also happens to be my hubby’s favorite cake by far, which allows me to have a fantastic excuse to make it often!!
The roasted pecans literally melt in my mouth. When I take a bite, the clouds open and the sun shines on my face and the world is wonderful. Okay, I may just be a little ridiculous and crazy over this cake 🙂 🙂

Carrot Cake

Carrot Cake

Carrot Cake

Carrot Cake

Carrot Cake

Adapted from Joy of Baking and Epicurious

2  1/2 – 3 cups skinned and grated carrots

1 cup pecans, (roasted.)

1/2 cup raisins.

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

1/4 teaspoon allspice

1/4 teaspoon clove

4 large eggs

1 1/2 white sugar

1 cup canola oil

2 teaspoons vanilla

Cream Cheese Frosting:

1/2 cup softened butter

2  8oz packages cream cheese softened

2 cups confectioner sugar sifted.

2 teaspoons vanilla

3 teaspoons lemon zest

Cake Directions :

Preheat oven 350.

Grease 2  (8 – inch – round,  2 -inch-deep) cake pans with butter and line with parchment paper.

Peel and grate carrots, set aside for later.

Roast pecans in the oven until brown. Chop and set aside.

With a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, allspice and clove.

With a standup mixer beat eggs until frothy. Add sugar, mix until well combined resembling a light color of yellow. Add the oil and vanilla and mix until completely combined. Scrape down the sides of the bowl. Next add the flour mixture and beat on low until just incorporated. Fold in pecans, raisins and carrots using a spatula.

Divide batter between the two cake prepared cake pans.

Bake for 25 – 30 minutes.

Once cake has cooled 5 minutes, remove pans and parchment paper. Rest cakes on wire rack to finish cooling.

 The Frosting:

In a mixing bowl, beat the butter until creamy, add the softened cream cheese and mix until fully incorporated; add the confectioner’s sugar, lemon zest and vanilla extract. Whisk till combined.

Frost Cake and garnish with pecans.

Happy Baking Everyone!!

 ~Marie

Carrot Cake

7 Comments »

  1. Pam March 23, 2015 at 6:15 pm - Reply

    Oh wow! That is just beautiful! The pictures are a feast for the eyes… I am going to need a taste of this one.

    • baking chic March 24, 2015 at 8:10 pm - Reply

      Love you Mom!! We need to make this and EAT it soon!!

  2. June G. March 23, 2015 at 10:22 pm - Reply

    Beautiful photo and looks delicious!

    • baking chic March 24, 2015 at 8:09 pm - Reply

      Ooh, thank you so much June!! Blessings!

  3. Daisy March 27, 2015 at 3:47 pm - Reply

    yay! so good to see your work! love you miss you!

    • baking chic March 27, 2015 at 4:18 pm - Reply

      Love you and miss you bunches Daisy! Thanks for stopping by!
      Xoxoxox
      ~Marie

  4. Tarin Lindsey May 13, 2015 at 10:45 am - Reply

    Your blog looks beautiful with awesome recipes. This Carrot Cake looks very nutritious and very tasty with perfect ingredients. I love also the toppings. Can’t wait to try this recipe. This is also a good weekend with my family with this dish.Thanks for sharing your ideas as free and I am hoping for more recipes.Good blog post!

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