Carrot Layer Cake

americastestkitchen.com

Betsy

subheading: Cake:

1 ¾ cups (8 ¾ ounces/248 grams) all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 ½ teaspoons ground cinnamon

¾ teaspoon ground nutmeg

½ teaspoon salt

¼ teaspoon ground cloves

1 ¼ cups (8 ¾ ounces/248 grams) light brown sugar

¾ cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

2 ⅔ cups shredded carrots (4 carrots)

⅔ cups dried currants

subheading: Frosting:

16 tablespoons unsalted butter, softened

3 cups (12 ounces/340 grams) confectioners' sugar

⅓ cup buttermilk powder

2 teaspoons vanilla extract

¼ teaspoon salt

12 ounces (340 grams) cream cheese chilled and cut into 12 equal pieces

2 cups (8 ounces/227 grams) pecans toasted and chopped coarse

subheading: BEFORE YOU BEGIN:

Shred the carrots on the large holes of a box grater or in a food processor fitted with the shredding disk. Do not substitute liquid buttermilk for the buttermilk powder. To ensure the proper spreading consistency for the frosting, use cold cream cheese. If your baked cake is of an uneven thickness, adjust the orientation of the layers as they are stacked to produce a level cake. Assembling this cake on a cardboard cake round trimmed to a 6 by 8-inch rectangle makes it easy to press the pecans onto the sides of the frosted cake. Shred the carrots on the large holes of a box grater or in a food processor fitted with the shredding disk. Do not substitute liquid buttermilk for the buttermilk powder. To ensure the proper spreading consistency for the frosting, use cold cream cheese. If your baked cake is of an uneven thickness, adjust the orientation of the layers as they are stacked to produce a level cake. Assembling this cake on a cardboard cake round trimmed to a 6 by 8-inch rectangle makes it easy to press the pecans onto the sides of the frosted cake.

Directions at americastestkitchen.com

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