Carrot Cake

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Author: Amy

Preheat your oven to 350°F (176°C). Lightly grease two 9" cake pans with oil and cover the bottom of the pans with parchment paper (optional). Add a handful of flour to the pans and rotate the pans to coat with flour to prevent sticking. Shake out excess flour.
In a small mixing bowl, whisk together 2 ½ cups flour, 4 teaspoons cinnamon, 1 teaspoon salt, 1 ½ teaspoon baking soda and set aside.
In a medium sized batter bowl, use an electric mixer to beat the 4 eggs, 1 teaspoon vanilla extract, 1 ½ cups granulated sugar and 1 cup vegetable oil on high speed for 2 minutes.
Pour the dry ingredients into the wet ingredients and stir them together using a spatula until combined. Stir in the 3 cups of shredded carrots, ½ cup of raisins and ½ cup of chopped pecans.
Pour the batter evenly into the cake pans and bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean.
Remove from oven, let cool for 20 minutes before transferring the cakes to a cooling rack to cool completely before frosting.

n a large mixing bowl, beat the room temperature butter, cream cheese and vanilla extract using an electric mixer until smooth. Add the powdered sugar ⅓ at a time and beat until the ingredients are fully incorporated.

Place the first layer on a cake stand and cover with cream cheese frosting. Stack the second layer on top and spread the top and outsides of the cake with frosting. Use your hand to press the additional 2 cups of toasted pecan pieces to the outside of the cake.
Right before you are ready to serve, cut the ends off the whole carrots and then cut the carrot in half lengthwise. Place them on top of the cake with the pointed ends facing the center. Use a the herb leaves as the carrot tops. (See notes.)

Nutrition Facts

Carrot Cake

Amount Per Serving (1 slice)

Calories 786 Calories from Fat 468

% Daily Value*

Fat 52g80%

Saturated Fat 21g131%

Trans Fat 1g

Polyunsaturated Fat 13g

Monounsaturated Fat 14g

Cholesterol 144mg48%

Sodium 635mg28%

Potassium 284mg8%

Carbohydrates 76g25%

Fiber 3g13%

Sugar 48g53%

Protein 8g16%

Vitamin A 6419IU128%

Vitamin C 2mg2%

Calcium 78mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Calories do not include garnish ingredients.
If you are using the fresh carrots to decorate the cake, place them on the cake right before you are ready to serve. If they are left on overnight, the moisture from the carrots will seep out and cause the frosting to become "wet" around the edges of the carrots.
For a 3 layer cake use three 8 inch cake pans and bake for 25-30 minutes.
This recipe makes 18-24 cupcakes. Use cupcake liners and bake for 25 minutes.
Store covered in the fridge for up to 4 days.
Carrot Cake can be frozen for up to 3 months. Wrap the slices individually in 2 layers of plastic wrap and a layer of aluminum foil.