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Carrot Cake

Mary Berg

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  • Makes

    2 (9-inch) round cakes

Ingredients

  • 4 eggs
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 tsp vanilla
  • 1 cup vegetable oil
  • 2 oranges, zested
  • 2 ½ cup all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 tbsp cinnamon
  • ¼-½ tsp grated nutmeg, to taste
  • ¼-½ tsp ground clove, to taste
  • 3 cups coarsely grated carrot, about 5-6 medium carrots
  • 1 cup chopped pecans or walnuts
  • ½ cup finely chopped fresh pineapple
  • cream cheese frosting, recipe follows
  • optional garnishes: candied pecans or walnuts, candied orange slices

Cream Cheese Frosting

  • 2-8 oz. packages brick cream cheese, room temperature
  • 1 cup unsalted butter, room temperature
  • 4-6 cups powdered sugar
  • ¼ tsp salt
  • 2 tsp vanilla
  • ½ tsp cinnamon

Directions

  1. Preheat your oven to 350F and prepare two 9-inch round pans by lightly greasing and lining the bottom of each with a round of parchment paper.
  2. In a large bowl, beat together the eggs and sugars with a whisk until slightly light and fluffy. While whisking, slowly pour in the oil and continue to whisk until fully incorporated. Stir in the vanilla and orange zest and set aside.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, salt and spices. Add this dry mixture to the wet and, using a wooden spoon or spatula, fold the mixture together until just combined. Add the carrots, nuts and pineapple and stir just until everything comes together.
  4. Divide the batter between the two pans and bake for 40-50 minutes or until a toothpick comes out clean. Allow the cakes to cool in the pans for about 20 minutes then carefully turn them out onto a wire rack to cool completely. Once cool, frost your lovely little cakes with some cream cheese frosting and garnish to your hearts content!

Cream Cheese Frosting

  1. Using either a hand mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together until smooth.
  2. Begin adding the powdered sugar ½ cup at a time mixing on low in between each addition, scraping down the sides of the bowl as needed. Keep adding icing sugar until your cream cheese frosting is a spreadable consistency and finish by beating in the salt, vanilla and cinnamon.
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