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:
- 8 ounces cream cheese
- 1 stick unsalted butter
- 1 (1-pound) box confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 cup chopped toasted pecans
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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By 1radiantforce
Venice, CA
on June 17, 2013
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I made this for my boyfriends Birthday as he asked me for a more traditional style carrot cake with out the pineapple. The only thing I would change is that I would try using Whole Wheat Pastry flour instead of the whole wheat all purpose flour I used. The cake tasted wonderful but it was a bit too dense. I added chopped walnuts, 1 cup of raisins, a pinch of nutmeg, cloves and ginger. I also reduced the sugar in the frosting and used some extra cream cheese. I baked it in (2 9in round pans and baked them for an extra 10 min or so in order for them to set properly. I also made sure to put a good thick layer of butter on the pans and flour them. I let the cakes completely cool before I removed them from the pans and I didn't have any problems with the cake sticking or crumbling. I will definitely be making this again with whole wheat pastry flour.
By katieart1981
on May 30, 2013
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Best carrot cake ever! I make this for family and friends, and everyone looks forward to it! I do add a cup of raisins, just personal preference.
By sommertime78_12...
Monrovia, CA
on May 30, 2013
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Delicious! This cake is so moist and tastes amazing! I left out the pecans because my little ones were going to eat it, but I honestly didn't miss them. I also only used 1/2 lb (1/2 of the box of powdered sugar for the frosting and it was sweet enough for us!
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