Carrot cake with cream cheese frosting

Carrot cake with cream cheese frosting

Ingredients/Components

• sugar - 2 c
• chopped pecans - 1 c
• pkg - 2 8
• vanilla extract - 4 tsp
• salt - 1 tsp
• flour - 2 c
• baking powder - 2 tsp
• baking soda - 2 tsp
• vegetable oil
• large eggs - 4 item
• ground cinnamon - 1 tsp
• ground nutmeg - 3/4 tsp
• unsalted butter room temperature - 1/2 c
• currants - 1 c
• finely grated carrots - 3 c
• Lightly grease three 9-inch diameter round cake pans and line bottoms with waxed paper

How to make carrot cake with cream cheese frosting:

Preheat oven to 325°. Lightly grease three 9-inch diameter round cake pans and line bottoms with waxed paper. Using electric mixture, beat sugar and oil until creamed. Add eggs one at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and currants. Pour batter into center prepared pans and bake about 45 minutes or until toothpick comes out clean when inserted into center. Cool in pans on racks. When semi-cool, turn cakes out onto racks and let cool completely.Frosting:4 c. powdered sugar2 - 8 oz. pkg. cream cheese1/2 c. unsalted butter (room temperature)4 tsp. vanilla extract Using electric mixer, beat all ingredients together in a bowl until smooth and creamy.

Place one cake layer on a platter, top with frosting and repeat with next 2 layers. Serve cold or at room temperature.

Recipe categories: Desserts, Cakes, Pineapple.