Carrot Cake


carrot cake

Deseret Morning News food editor

Cake Batter:
2 cups all purpose flour (spoon flour into dry-measure cup and level off)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
4 large eggs
2 cups sugar
1 1/2 cups vegetable oil, such as corn or canola
2 cups peeled and finely grated carrots (about 4 large carrots)
One 8-ounce can crushed pineapple in juice
3/4 cup (about 3 ounces) pecans, coarsely chopped

Cream Cheese Icing:
12 ounces cream cheese, softened
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 tablespoon vanilla extract
1 cup (about 4 ounces) pecans, coarsely chopped and lightly toasted
6 cups confectioner's sugar, sifted after measuring
Three 9-inch cake pans, buttered, with bottoms lined with buttered parchment or wax paper

Set the racks in the upper and lower thirds of the oven and preheat to 325 degrees.

Stir together the flour, baking powder, baking soda and cinnamon in a bowl, mixing well.

Whisk the eggs in a large mixing bowl. Whisk in the sugar and continue whisking briefly until light, about 1 minute. Whisk in the oil in a slow stream.
Stir in the carrots, the pineapple with its juice and the pecans, then fold in the dry ingredients. Scrape the batter into the prepared pans and smooth the tops.

Bake for about 45 minutes, switching the position of the pans, top and bottom and back to front, once during baking, until the cake layers are firm and golden and a toothpick inserted in the center emerges clean.

Cool the cake in the pans for 10 minutes, then invert onto racks to finish cooling. Remove the paper before icing.

To make the icing, beat the cream cheese, butter and vanilla on medium speed until soft and light, about 5 minutes. Decrease the mixer speed to low and gradually beat in the confectioner's sugar. Once the sugar is incorporated, increase the speed to medium and beat for 5 minutes longer.
To assemble to cake, place one layer on a platter or cardboard round and spread with one-third of the icing. Top with another layer and spread with another third of the icing. Place the last layer on top, bottom side up, and using a large offset spatula, frost the top and sides of the cake with the remaining icing. Sprinkle the toasted pecans on top of the cake, and press into sides.

Keep under a dome at room temperature. Makes one 9-inch three-layer cake. Recipe from "Perfect Cakes," by Nick Malgieri.