Food Network: Three-Layer Carrot Cake

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Three-Layer Carrot Cake
Recipe courtesy

Ingredients
2 cups all-purpose flour, sifted after measuring
1 teaspoon salt
2 teaspoons baking soda
1 tablespoon ground Ceylon cinnamon
1 tablespoon cocoa powder
1 cup light brown sugar
1 cup granulated sugar
1 1/4 cups peanut oil
4 eggs
1 tablespoon vanilla extract
3 cups finely grated carrots

1 1/2 cups pecans, chopped, not too finely
Frosting, recipe follows

Instructions
Preheat oven to 350 degrees F.

Lightly butter and flour the cake pans.

Put the flour, salt, baking soda, cinnamon, and cocoa in a mixing bowl, and whisk
together to blend. Put the sugars in a large mixing bowl, and whisk in the peanut
oil. Then whisk in the eggs, 1 at a time, followed by the vanilla. When fully
blended, add the flour mixture all at once, and mix just until smooth. Stir in the
grated carrots and the pecans. Divide the batter evenly between the 3 cake pans.
Drop each pan sharply onto the counter from a height of about 6 inches to remove

any air pockets. Bake for 25 minutes, or until the center springs back gently when
touched. Remove from the oven and place on cooling racks until completely cooled;
then unmold.

Place 1 of the cake layers, bottom side up, on a cake plate or pedestal. Spoon
approximately 1/4 of the frosting onto the layer, and spread it over evenly. Place
a second layer, bottom side down, on top of the first, and spread with an equal
amount of frosting. Place the final layer, bottom side down, on top of the others
and frost the top and sides with the remaining frosting. Store in a cool but not
refrigerated area until ready to serve.

Frosting:
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into 2-inch

pieces
24 ounces cream cheese, chilled
1 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla
1 1/2 cups chopped pecans

Place the butter in the mixing bowl of an electric
mixer. Mix on medium speed just until the butter begins to become malleable, about
3 to 4 minutes. Add the cream cheese, in pieces, and mix until thoroughly blended.
Slowly add the confectioners' sugar and vanilla, and mix until blended. Increase
mixer speed slightly, and continue mixing for 2 to 3 minutes, until the frosting
becomes light and fluffy. Remove from the mixer, and fold in the pecans.