Gigi's Carrot Cake

emerils.com

COREY SERIGNEA

¾ pound (3 sticks) plus 1 tablespoon unsalted butter

½ cup dried currants (optional)

¼ cup brandy (optional)

3 cups grated carrots

2 cups all-purpose flour

2 cups sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

⅛ teaspoon freshly grated nutmeg

4 large eggs

1 teaspoon pure vanilla extract

1 cup chopped toasted pecans (optional)

¼ cup finely chopped crystallized ginger (optional)

subheading: PECAN CREAM CHEESE ICING:

12 ounces cream cheese, at room temperature

10 tablespoons unsalted butter, at room temperature

1 ½ pounds confectioners' sugar, sifted

1 ½ teaspoons pure vanilla extract

1 ½ cups toasted pecans

Directions at emerils.com

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