Spiced Carrot Cake with Vanilla Bean-Cream Cheese Frosting

americastestkitchen.com

Judy's good eats!

subheading: GATHER YOUR INGREDIENTS:

subheading: Carrot Cake:

2 ½ cups unbleached all-purpose flour (12 ½ ounces; 354 grams)

1 ¼ teaspoons baking powder

1 teaspoon baking soda

1 ¼ teaspoon ground cinnamon

½ teaspoon ground black pepper

1 tablespoon ground cardamom

¼ teaspoon ground cloves

½ teaspoon table salt

1 pound (454 grams) medium carrots (6 to 7 carrots), peeled

1 ½ cups granulated sugar (10 ½ ounces; 298 grams)

½ cup light brown sugar packed

4 large eggs

1 ½ cups vegetable oil or safflower, or canola oil

subheading: Cream Cheese Frosting:

2 vanilla beans

8 ounces (227 grams) cream cheese, softened but still cool

5 tablespoons unsalted butter softened, but still cool

1 tablespoon sour cream

½ teaspoon vanilla extract

1 ¼ cups confectioners' sugar (4 ½ ounces; 128 grams)

subheading: KEY EQUIPMENT:

The Best Paring KnivesAll-Purpose Whisks

note: BEFORE YOU BEGIN

If you like nuts in your cake, stir 1 ½ cups toasted chopped pecans or walnuts into the batter along with the carrots. Raisins are also a good addition; 1 cup can be added along with the carrots. If you add both nuts and raisins, the cake will need an additional 10 to 12 minutes in the oven.

Directions at americastestkitchen.com

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