Carrot Cake

12 Servings
Carrots dessert
Desserts cake carrot Bake Easter Carrots dessert

2 cup All purpose ur
1 1/2 teaspoon ing soda
1 teaspoon Ground namon
1/2 teaspoon t
4 large s
2 cup Granulated ar
1 teaspoon illa
1 cup ola Oil
8 rot finely grated
8 ounce eapple drained, crushed
1 cup nut finely chopped
1/2 pound am cheese room temperature
3/4 cup Unsalted ter room temperature
2 teaspoon illa
4 cup Confectioners ar
1 cup nut coarsely chopped

1. Preheat the oven and prepare the pans Position a rack in the lower middle of the oven and preheat to 350 F. Butter two 9 " round cake layer pans. Line the pans with parchment paper. Butter the paper, sprinkle it lightly with flour, and then tap out the excess flour. 2. Mix the cake batter Sift the flour, baking soda, cinnamon, and salt through a fine-mesh sieve placed over a medium bowl. Set aside. In the bowl of a stand mixer or a large mixing bowl, combine the eggs and granulated sugar. Fit a stand mixer with a paddle attachment. Beat the mixture on medium-high speed until it thickens and the color lightens slightly, about 2 minutes. Reduce the speed to low and beat in the (1 tsp) vanilla extract. Slowly pour in the oil, mixing just until blended, about 1 minute. Add the flour mixture and mix just until no white streaks are visible. Add the carrots, pineapple, and finely chopped walnuts and mix until evenly distributed, 1-2 minutes. 3. Bake and cool the layers Pour the batter into the prepared pans, dividing it evenly and lightly smoothing the tops. Bake until the tops look evenly borwned, feel firm to the touch, and a toothpick inserted in the center comes out dry, 30-35 minutes. Using pot holders, transfer the cakes to wire racks and let cool for 20 minutes. Working with 1 pan at a time, run a thin knife along the inside of the pan. Invert a wire rack on the pan and invert together. Lift off the pan and peel off the parchment. Invert another wire rack on the cake and invert the racks together, so the cake is top side up. Lift off the top rack. Let the cake cool completely on the rack, about 45 minutes. Repeat with the second cake layer. 4. Frost and serve the cake Use the paddle attachment on a stand mixer to mix the cream cheese, butter, and vanilla extract on medium speed until smooth and creamy, about 1 minute. Reduce the speed to low and mix in the confectioners' sugar until smooth. Transfer 1 cake layer to a plate. Using an icing spatula, spread about 1/2 of the frosting evenly over the cake. Center the second layer on top. Wipe the spatula clean, then spread about 1/4 of the frosting in a thin layer over the top and sides of the cake. Wipe the spatula clean again, and spread the remaining frosting in a smooth layer over the top and sides of the cake. Wipe the spatual clean again, and spread the reamining frosting in a smooth layer over the top and sides of the cake. Top the cake with the coarsely chopped walnuts. Cut the cake into 12 wedges and serve right away.


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