Gigi's Carrot Cake

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Rated 5 stars out of 5
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  • Read 332 Reviews
Total Time:
1 hr 20 min
Prep
35 min
Inactive
10 min
Cook
35 min
Yield:
1 cake, 8 to 10 servings
Level:
Intermediate
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Ingredients

  • 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 teaspoon salt
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups grated carrots
  • 1 cup chopped toasted pecans

Pecan Cream Cheese Icing:

Directions

Preheat the oven to 350 degrees F.

Butter 3 (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 or on a piece of parchment, combine the flour, baking soda, cinnamon, 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. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 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 pecans.

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 a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.

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Newest Ratings and Reviews

Read all 332 reviews

  • on May 22, 2013

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    The taste is very rich from the butter and pecans. I loved the texture, moist and yet light. If I could change one thing it would be to flour my pans. I have pretty nice baking pans, and I buttered them as instructed, but when it came time to lift them out, the middle stuck to the pans. (Nothing a little frosting can not cover up. Other than that, I will be making them again!

    people found this review Helpful.
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  • on April 29, 2013

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    Delicious! I make this very often and everyone loves it. I use it for cupcakes also. It is amazing.

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  • on April 09, 2013

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    This is an excellent carrot cake; I personally don't like the oil that is in most carrot cake recipes. This recipe uses butter which was far better in my opinion. I made this for my husband's birthday and he loved it! The only change I will make next time is to make 1/2 again more icing to have a little more between the layers.

    people found this review Helpful.
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