And, if you want a delicious cream cheese frosting, I highly recommend the one that comes with this cake. I've been trying to find the perfect cream cheese frosting for when I make red velvet cake, and this one is the best I've made so far. I did not add pecans to the frosting, but I'm sure that would taste good as well.
With the combined effort and my sister's great idea of a 30th birthday cake for her husband, the cake came out delicious.
Carrot Cake
Recipe courtesy Paula Deen
CAKE:
Butter, for pans
2 cups all-purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1½ cups vegetable oil
3 cups grated carrots
1½ cups chopped pecans (optional)
Preheat oven to 325°.
Grease and flour three 9-inch round pans. Line bottom of the pans with
parchment paper.
In a large bowl, combine
flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil.
Using a hand mixer, blend until combined. Add carrots and pecans (if using).
Pour batter into pans.
Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes.
Remove from pans, place on waxed paper and allow to cool completely before
frosting.
CREAM CHEESE FROSTING:
2 8-ounce packages cream cheese, room temperature
1 stick salted butter, room temperature
1 16-ounce box powdered sugar
1 teaspoon vanilla extract
½ cup chopped pecans (optional)
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts (if using). Spread frosting on top of each cake layer. Stack the cakes on a serving place and serve.
Carrot Cake "3" |
Carrot Cake "0" |
Cream Cheese Frosting |
Birthday cake complete! |
Happy 30th Birthday! |
Photos by JoJo |
There's also a video on the Food Network of this recipe below!
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