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
4 Eggs
1 Cup Buttermilk
1 Cup Vegetable Oil
1/2 Cup Butter, melted
1/2 Cup Apple Sauce
2 Cups White Sugar
1-1/2 Cup Brown Sugar
2 Tsps Vanilla
Cake Pan Ingredients
2 Tbs Vegetable oil
Pam Spray
1/3 Cup All-purpose Flour
Frosting Ingredients
16oz Cream Cheese
4 Cups Confectioner’s Sugar
1/4 Cup Peacn Syrup
1/4 Cup Milk
2 Tsps Vanilla
Crushed Walnuts
Instructions
- In a large size bowl, sift the flour, baking soda and powder, and the spices through a strainer into the bowl, then whisk well.
- Add all the wet ingredients, such as the butter, milk, oil, eggs, butter, vanilla, applesauce, and sugars, to a bowl, and blend well.
- Pour the wet ingredients into the dry ingredients, and blend just until everything is incorporated. Push the batter down from the side and dig deep and scrap up any flour at the bottom up.
- Shred the carrots with a grater and add them to the wet ingredients and stir well.
- Pour the wet ingredients into the dry ingredients, and blend on low speed until everything is incorporated.
- Pre heat oven to 350 degrees.
- Add oil to both baking pans, turn them around so it get around the pan then turn into down to remove the excess oil.
- Spray Pam onto each part of the pan and then add your flour and shake and turn the pan so the flour cover all parts.
- Turn the pans upside down to remove the excess oil.
- Add the flour and turn the pan around and upside down to remove the excess flour.
- The pans should be nicely coated; now, pour the cake batter into both pans.
- Bake them for 1 hour and 5 minutes, then remove them and put them on a cooling rack upside down.
- In a big bowl, combine the cream cheese, confectioner sugar, milk, syrup, and vanilla with a hand mixer on low speed until it’s nice and smooth.
- Once the cakes chill, sit one on a wide place and begin coating it with the icing spatula.
- Add a little at time. Add some to cover the cake then refrigerate it.
- After some time in the refrigerator, like 2 hours or so, and afterward add more frosting and place it in the refrigerator again. REPEAT THIS PROCESS UNTIL IT’S ALL GONE AND THE ICING HAD STIFFEN.
- Put the walnuts in a blender and blend them until they look like sand.
- Sprinkle it onto the tops and sides and sprinkle some stressed carrots on top too.
