Description
Moist, melt in your mouth, delicious Carrot cake made with carrots, a bunch of spices, and topped with walnuts and a homemade Butter pecan cream cheese frosting.
Ingredients
Dry Ingredients
- 3 Cups All-Purpose Flour
- 2 Tsps Baking Powder
- 2 Tsps Baking Soda
- 2 Tsps Ground Cinnamon
- 2 Tsps Ground Nutmeg
- 1 Tsp Ground Ginger
- 1 Tsp Ground Clove
- 1 Tsp Salt
Wet Ingredients and Add-ins - 3 Cups Carrots, shredded
- 2 Cups White Sugar
- 1–1/2 Cups Brown Sugar
- 1 Cup Buttermilk
- 1 Cup Vegetable Oil
- 1/2 Cup Apple Sauce
- 1/2 Cup Butter, melted
- 4 Large Eggs
- 2 Tsps Vanilla Extract
Cake Pan Ingredients - Pam Cooking Spray
- 2 Tbs Vegetable oil
- 1/3 Cup All-purpose Flour
Frosting Ingredients - 16oz Cream Cheese
- 4 Cups Confectioner’s Sugar
- 1/4 Cup Pecan Syrup
- 1/4 Cup Milk
- 2 Tsps Vanilla
- Crushed Walnuts
Instructions
- Add the dry ingredients, including the baking powder, soda, and spices, to a large mixing bowl through a strainer, then whisk well.
- Melt the butter.
- Add all the wet ingredients to a large mixing bowl, and blend well with a hand mixer on low speed.
- Peel the carrots, shred them with a grater, then add them to the wet ingredients and fold in well.
- Combine the dry and wet ingredients, then blend just until everything is well incorporated.
*Push the batter down from the sides and dig deep and scrape up any flour at the bottom with a spatula*. - Preheat oven to 350°F.
- Rub oil around both baking pans with a paper towel, then lightly spray Pam cooking spray onto each part of the pan.
- Â Add the flour, shake and turn, then flip the pan upside down to remove any excess flour.
- Â The pans should be nicely coated; now, pour the cake batter into both pans.
- Lift the pans an inch above the surface and drop to remove excess air; do this 3 to 4 times.
- Bake them for 1 hour and 5 minutes, then remove.
- Cover with a cooling rack, flip upside down, and then remove from the pans. Let them chill for 30 minutes.Â
- FROSTING: In a big bowl, combine the cream cheese, confectioner’s sugar, milk, syrup, and vanilla with a hand mixer on low speed until it’s nice and smooth.
- Â Once the cakes have chilled, start coating them with the icing spatula, then refrigerate.
- After about 2 hours, or once the frosting hardens, add more frosting to the top of the bottom cake for a thick middle layer of frosting, then place it back in the refrigerator.
- Once the frosting on the bottom cake has hardened, remove both cakes and place the top cake over the bottom cake.
- Add the rest of the frosting to the sides and top of the cake and set it in the refrigerator until the last coating of frosting hardens.
*Make sure to add enough frosting to the sides to cover the middle layer of frosting so it blends in and look like one cake* - Put the walnuts in a blender and blend them until they look like sand.
- Sprinkle it onto the top and sides, and top with shredded carrots as well. (optional)
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