Carrot Cake with Cream Cheese Frosting
Carrot Cake Ingredients:
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground allspice
1 cup canola oil
1 cup sugar
¾ cup dark brown sugar
½ cup orange juice
1 teaspoon vanilla
2 cups shredded carrots
1 cup toasted walnuts, optional
Heat oven to 350. Grease three 8” cake pans and line each with parchment paper. *
Sift the flour, baking powder, baking soda, salt, cinnamon, ginger and allspice into a medium size bowl. Briefly whisk to combine.
In a large bowl, combine the oil, eggs, sugar and dark brown sugar; beat until well blended, about two minutes with a mixer on medium speed. Stir in the orange juice and vanilla.
Add half of the flour mixture to the liquid mixture; carefully beat in on low speed. Add the rest of the flour, mix until just combined. Stir in the carrots and walnuts by hand.
Divide the batter between the three prepared pans.
Bake at 350°F for 25-27 minutes, or until a toothpick, inserted in the center, comes out clean.
Allow the cakes to cool completely on a baking rack before removing and frosting.
*One 13x9x2"" baking pan may be used, increase the baking time to 45-50 minutes or until a toothpick inserted in the center comes out clean. Or two 9" cake pans may be used, also increase the baking time.
Cream Cheese Frosting Ingredients:
8 ounces cream cheese, softened
½ cup (8 tablespoons) butter, softened
5 cups powdered sugar
1/8 teaspoon salt
2 teaspoons vanilla (or 1½ teaspoons lemon juice and 1 teaspoon grated lemon rind)
2 teaspoons milk, add more if necessary
Using a mixer, whip the cream cheese and butter until light and fluffy.
Mix in the powdered sugar and salt, a bit at a time.
Once the powdered sugar is completely mixed in, add the vanilla and 2 teaspoons milk. Add more milk as needed to make the frosting easy to work with.
Frost and decorate the cake as desired. I like to decorate with about 2 cups of chopped, toasted walnuts and chocolate covered strawberries. Clean pansy flowers (edible) are also very pretty when in season.
A cream cheese frosted cake should be stored in the refrigerator, allow to come to room temperature before serving.