CARROT LAYER CAKE

CARROT LAYER CAKE image

Categories Cake Dessert Bake Carrot Spring

Yield 10 to 12 people

Number Of Ingredients 21

Ingredients

CAKE:
1 3/4 c. all-purpose flour
2 t. baking powder
1 t. baking soda
1 1/2 t. ground cinnamon
3/4 t. ground nutmeg
1/2 t. salt
1/4 t. ground cloves
1 1/4 c. light brown sugar
3/4 c. vegetable oil
3 large eggs
1 t. vanilla extract
2 2/3 c. shredded carrots (4 carrots)
FROSTING:
16 T. unsalted butter, room temperature
3 c. confectioner's sugar
1/3 c. buttermilk powder (do not sub real buttermilk)
2 t. vanilla extract
1/4 t. salt
12 oz. cream cheese, chilled and cut into 12 equal pieces
2 c. pecans, toasted and chopped course

Steps:

FOR THE CAKE: Adjust oven rack to middle position and preheat oven to 350 degrees. Grease (with butter) an 18"x13" rimmed baking sheet, line with parchment, and grease parchment. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves together in a large bowl. In a separate bowl, whisk sugar, oil, eggs and vanilla together until smooth. Stir in carrots. Add flour mixture and fold with a rubber spatula until mixture is just combined. Transfer the batter to the prepared baking sheet and smooth surface with an offset spatula. Bake until center of cake is firm to touch, about 15-18 minutes. Cool in pan on wire rack for 5 minutes. Invert cake onto wire rack (do not remove parchment) and then re-invert onto second wire rack. Cool cake completely, about 30 minutes. FOR THE FROSTING: Using a stand mixer fitted with a paddle, beat butter, sugar, buttermilk powder, vanilla extract and salt on a low speed until smooth, about 2 minutes. Increase speed to medium and add cream cheese cubes, one at a time, and mix all until smooth, about 2 minutes. TO ASSEMBLE: Transfer cooled cake to a cutting board parchment side down. Using a sharp knife, cut cake in half crosswise and then lengthwise to make 4 equal 6"x8" rectangles. Place first cake layer, parchment side up, on your plate and carefully remove the parchment. Using an offset spatula, spread 2/3 c of frosting evenly over cake layer. Repeat with 2 more layers, using 2/3 c. frosting to cover each layer. Place the last rectangle of cake on top and frost with 1 c. frosting. Use remaining frosting to cover sides. It's fine if some crumbs show through because they're going to be covered with the nuts. Hold cake gently with one hand and press pecan bits onto the sides with your other hand. Chill for at leats one hour before serving. Cake can be made and refrigerated for up to 24 hours.