The Best Carrot Cake

• porciones: 16 servings
• tiempo activo: 1 hour 15 minutes
• tiempo total: 1 hour 15 minutes

Ingredientes

2¼ cups All-purpose flour

1½ teaspoons Baking powder

1/2 teaspoon Baking soda

1½ teaspoons Cinnamon

1/4 teaspoon Nutmeg

1/4 teaspoon Salt

4 Eggs (large)

3/4 cup Brown sugar

3/4 cup White sugar

1¼ cup Vegetable oil

1 teaspoon Vanilla extract

3 cups Carrots, grated (about 5-6 medium carrots)

1 cup Walnuts/pecans (chopped)

1/2 cup Butter (softened)

2 cups Cream cheese

1 cup Powdered sugar

1 teaspoon Vanilla extract

1/3 cup Heavy cream (cold)

Pecans

Instrucciones

Make the cake: Preheat the oven to 350°F. Lightly grease two 9-inch (23cm) round cake pan, and line the bottoms with parchment paper. Set aside.

In a large bowl, mix all dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.

Peel and grate the carrots. Set aside.

In a separate bowl mix oil, white sugar, brown sugar, eggs and vanilla extract. Whisk for about 2-3 minutes.

Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.

Add grated carrots, and chopped walnuts and gently fold until incorporated.

Pour the batter intro prepared pans and bake for 30-35, until a toothpick inserted in the center of the cake comes out clean. Allow the cakes to cool.

Make the frosting: In a bowl place softened butter and sift in powdered sugar. Mix until smooth. Add cream cheese and mix until combined and smooth. Add heavy cream and vanilla extract and whip for 1-2 minutes.

Assemble: Cut parchment paper into squares and place them around your cake stand or a large flat plate (see video), this will help keep a clean work suface and easy frosting.

Place one cake on top, then frost a genoures layer on top of the cake. Place the second cake on top of the frosting upside down (flat side facing up). *Read notes.

Spread the remaining frosting on top and the side of the cake.

Decorate: decorate the cake with halved pecans around the edges of the cake (see video).

Refrigerate the cake for at least 3-4 hours or better, overnight.

Nutrición

• Calorías: 526 kcal
• Grasa Total: 40 g
• Grasa Saturada: 14 g
• Grasa No Saturada: 24 g
• Grasa Trans: 0.3 g
• Colesterol: 50 mg
• Sodio: 696 mg
• Carbohidratos Totales: 45 g
• Fibra Dietética: 2 g
• Azúcares Totales: 13 g
• Proteína: 5 g