Carrot Cake	Carrot Cake

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Carrot Cake

Source: St. Louis Post-Dispatch, November 6, 2013

Yield: 16 servings

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Ingredients

For cake

• Butter and flour, for pans

• 1 1/2 cups vegetable oil

• 2 cups granulated sugar

• 4 large eggs, whisked well

• 2 tsp clear vanilla

• 3 cups grated carrot

• 1 (8-oz) can crushed pineapple in juice, drained

• 1 1/2 cups chopped pecans

• 2 cups all-purpose flour

• 2 tsp baking powder

• 3/4 tsp baking soda

• 2 tsp ground cinnamon

• 1/2 tsp salt

For frosting

• 2 (8-oz) packages cream cheese, room temperature

• 1/2 cup (1 stick) salted butter, room temperature

• 1 (16-oz) box powdered sugar

• 1 tsp vanilla

• 2 cups finely chopped pecans

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Preparation

Make cake. Heat oven to 350 degrees. Butter and flour 2 (9-inch) cake pans; line pan bottoms with parchment.

In a large bowl, mix oil and sugar with an electric mixer until well-combined. Add eggs and vanilla, mix until well-combined, scraping sides occasionally. Mix in carrots, pineapple and pecans, scraping sides.

In a bowl, combine flour, baking powder, baking soda and cinnamon. Turn into mixing bowl and combine well without over mixing.

Divide batter between cake pans and bake for about 40 minutes or until a knife inserted in the center comes out clean. Remove from oven and cool for 15 minutes. Gently remove from pans and let cool completely. Cover and refrigerate for several hours before frosting. Carefully slice 2 cakes into 4 thin layers.

Make frosting. Mix cream cheese, butter, powdered sugar and vanilla in a large bowl and beat until fluffy with a hand mixer.

Place 1 cake on a cake plate and spread top with frosting, repeat with remaining layers. Spread frosting onto sides, then press pecans onto sides.

Keep chilled until ready to slice and serve.