Classic Carrot Cake With Cream Cheese Frosting

Classic Carrot Cake With Cream Cheese Frosting is a lacto ovo vegetarian dessert. This recipe serves 8 and costs $2.14 per serving. One portion of this dish contains approximately 13g of protein, 66g of fat, and a total of 901 calories. This recipe from Foodista requires baking powder, baking soda, vegetable oil, and vanillan extract. It will be a hit at your Easter event. 111 person have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 63%, this dish is solid. Users who liked this recipe also liked Classic Carrot Cake With Cream Cheese Frosting, Classic Carrot Cake with Fluffy Cream Cheese Frosting, and Orange-Carrot Cake with Classic Cream Cheese Frosting.

Instructions

1. Preheat the oven to 325. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
2. For the cake:
3. Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop.
4. In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt.
5. In a small bowl, whisk the oil, buttermilk and vanilla.
6. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes.
7. Beat in the liquid ingredients, then beat in the dry ingredients just until moistened.
8. Stir in the carrots and pecans.
9. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden.
10. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
11. For the Frosting:
12. In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes.
13. Beat in the vanilla, then the confectioners' sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
14. Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting. Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour.