Monday, October 27, 2008

Carrot Cake

I love Carrot Cake, although as diabetic I rarely eat it. It was a rainy day here in Oregon and I decided that I wanted to make one! Luckily I have a few friends who are happy to help me eat it, which I am so thankful for!

Too many leftovers in my fridge makes me very tense!

I found a recipe online and modified it a bit to fit my tastes. It was soo moist and delicious, the best one I have ever made!






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 tsp ginger
1/2 cup raisins
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
3 cups grated carrots
1 cup chopped toasted pecans

Pecan Cream Cheese Icing:
8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Preheat the oven to 300 degrees F.

Butter 2 (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 combine the flour, baking soda, cinnamon, ginger 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 and raisins

Divide between the 2 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 30 to 50 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 beat for a few more seconds.

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 some chopped nuts, place your 2nd layer and finish frosting the cake. I used some whole pecans for decoration on the top and some chopped pecans for the sides.

11 comments:

Heather said...

ooooooh yum :) pecan cream cheese frosting!! sounds tasty!! i go so back and forth on carrot cake... but this one looks fabulous!!

Amy said...

I wish I had a piece of your cake! That looks so good! I've been wanting to make a carrot cake but just haven't gotten around to it. I will have to try this soon.

Cheryl said...

J loves carrot cake. I usually make one for his birthday, think I'll try this one next year.

Pam said...

I love carrot cake. Your pecan cream cheese frosting sounds amazing. Great job decorating.

MaryBeth said...

I love carrot cake...kinda weird huh since I really don't like carrots. It must be the sweet factor that makes it OK. Looks really good, and just why did I not get any?

NuKiwi said...

Gorgeous! You are truly an "artiste"!

Brittany said...

Oh I love carrot cake! The slice looks amazing!

Paula said...

You MADE this? It looks incredible. Gosh, I haven't had a slice of carrot cake in forever and now reading this at 11:55 pm I'm contemplating running to the store to gather ingredients. YUM!

Chocolate Shavings said...

That looks absolutely gorgeous - bakery-worthy!

Krysta said...

that carrot cake is beautiful. i can make cakes but i can't frost worth a damn. gorgeous.

Heidi Namba said...

First time I've been on your blog, neighbor to the south! This carrot cake looks amazing. I've made carrot cake for years but haven't been able to find one recipe that I want to make over and over. Maybe this will be it. Yours looks perfect and delicious!

I will be checking back often to see what other goodies you have posted.

Thanks
Heidi

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