Ingredients:
Cake:
2 C. sugar1 C. canola oil4 large eggs2 C flour1 t. baking soda1 t. baking powder¼ t. salt2 t. cinnamon2 C. shredded carrots1 C. pecan chips plus 1 cup for decorations around the bottom of the cake
Cream Cheese Buttercream Frosting:
2-8 oz. cream cheese, softened1 C. unsalted sweet cream butter, softened12 C. powdered sugar2 t. Pure vanilla extract1 T. ground cinnamon5 T. heavy whipping cream
Directions:
Carrot Cake Directions:
- Preheat oven to 350° F.
- Spray two 9-inch round cake pans with baking spray and set aside.
- Using a standing mixer, mix until combined the sugar, oil and eggs.
- Mix in the flour, baking soda, baking powder, salt and cinnamon until combined.
- Fold in the shredded carrots and 1 cup pecan chips.
- Divide the batter between the two cake pans and bake in the preheated oven for 30-40 minutes or until a toothpick comes out clean.
- Allow cake to cool completely on a wire rack.
- Remove cake from pans onto a cutting board.
- Using a cake slicer, remove the rounded top from the cake.
- Cut the cake in half so that you have two rounds.
- Repeat step with other cake round. You should end up with 4 cake rounds
Frosting Directions:
- Using a standing mixer, cream together the cream cheese, and butter until combined.
- Gradually beat in 6 cups of powdered sugar until combined and smooth.
- Mix in the vanilla extract.
- Gradually beat in the remaining 6 cups of powdered sugar and the 5 tablespoons of heavy whipping cream until thick and smooth
Building the Cake:
- Place the first layer of cake on a serving plate.
- Spread about 1 cup of frosting evenly on top of the cake layer.
- Place another layer of cake onto the top of the first layer of frosting.
- Spread another cup of frosting onto the second cake layer.
- Place the third layer of cake onto the top of the second layer of frosting.
- Scoop another 1 cup of frosting onto the third cake layer and spread evenly.
- Place the last cake layer onto the third layer of frosting.
- Frost the entire cake with remaining frosting.
- Sprinkle the remaining pecan chips around the edge of the bottom of the cake
- Place cake into fridge for an hour before cutting and enjoying.
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