Classic Carrot Cake With Cream Cheese Frosting

Classic Carrot Cake With Cream Cheese Frosting is a side dish that serves 8. One serving contains 872 calories, 13g of protein, and 63g of fat. For $2.14 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up flour, baking soda, cinnamon, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is liked by 111 foodies and cooks. It will be a hit at your Easter event. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 62%. Classic Carrot Cake With Cream Cheese Frosting, Classic Carrot Cake with Cream Cheese Frosting, and Classic Carrot Cake with Fluffy Cream Cheese Frosting are very similar to this recipe.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat the oven to 325. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
2. For the cake:
3. Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop.
4. In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt.
5. In a small bowl, whisk the oil, buttermilk and vanilla.
6. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes.
7. Beat in the liquid ingredients, then beat in the dry ingredients just until moistened.
8. Stir in the carrots and pecans.
9. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden.
10. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
11. For the Frosting:
12. In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes.
13. Beat in the vanilla, then the confectioners' sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
14. Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting. Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour.

 

Step by step:

1. Preheat the oven to 32

Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.For the cake

1. Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop.In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt.In a small bowl, whisk the oil, buttermilk and vanilla.In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes.Beat in the liquid ingredients, then beat in the dry ingredients just until moistened.Stir in the carrots and pecans.Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden.

2. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.For the Frosting:In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes.Beat in the vanilla, then the confectioners' sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.Peel off the parchment paper and invert one cake layer onto a plate.

3. Spread with a slightly rounded cup of the frosting. Top with the second cake layer, right side up.

4. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour.

Nutrition Information:

covered percent of daily need