Whatcha Makin' Now?: Classic Carrot Cake


Friday, June 14, 2013

Classic Carrot Cake

I've put my normal Friday post on hold this week for a very special day! It's Meghan's Birthday! I'm teaming up with Meghan's other blogger friends to throw her a virtual birthday party. I decided to keep it classic and make Carrot Cake. 

I've really had an itch to make a cake so this was perfect timing. This cake is definitely a crowd pleaser. I like serving it chilled but room temperature would be good too. 

Classic Carrot Cake

2 cups all-purpose flour
2 cups sugar 
2 teaspoons baking soda 
2 teaspoons ground cinnamon 
1 teaspoon salt 
4 eggs 
3/4 cup vegetable oil 
3/4 cup apple sauce 
3 cups grated carrots 
1 1/2 cups chopped pecans, optional

Preheat oven to 350 degrees. Grease and flour 2 (9-inch) round cake pans. Line bottom of the pans with parchment paper for make removing from the pan easier.

In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Add eggs, vegetable oil, and apple sauce. Using an electric mixer, blend until combined; At least a minute. Add carrots and pecans (optional).

Pour batter into pans evenly. Bake for 40 - 50 minutes or until tooth pick comes out clean or with few crumbs. Remove from the oven and let cool for 5 minutes. Carefully remove from pans and place on waxed paper to cool completely before frosting.

8 oz. cream cheese, room temperature 
4 tablespoon salted butter, room temperature 
4 cups powdered sugar box powdered sugar (more/less for desired consistency) 
1 teaspoon vanilla extract 
3-4 tablespoon milk
1/2 cup chopped pecans

Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer (mix at least 2-3 minutes). Frost cake to your liking and sprinkle with chopped pecans and serve. 

Cake is delicious chilled or at room temperature. 

Source: Paul Deen

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