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Carrot Cake, Martha Turner's

Source of Recipe


From "Perfect Cake" by Nick Malgieri






List of Ingredients



• -- Cake Batter --
  
• 2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
  
• 2 tsp baking powder
  
• 1-1/2 tsp baking soda
  
• 2 tsp ground cinnamon
  
• 4 large eggs
  
• 2 cups sugar
  
• 1-1/2 cups vegetable oil (such as corn or canola)
  
• 2 cups peeled and finely grated carrots (about 4 large carrots)
  
• One 8-ounce can crushed pineapple in juice
  
• 3/4 cup (about 3 ounces) pecans, coarsely chopped
  
• .
  
• -- Cream Cheese Icing --
  
• 12 ounces cream cheese, softened
  
• 12 Tbsp (1-1/2 sticks) unsalted butter, softened
  
• 1 Tbsp vanilla extract
  
• 1 cup (about 4 ounces) pecans, coarsely chopped and lightly toasted
  
• 6 cups confectioners' sugar, sifted after measuring
  






Instructions



1. Set the racks in the upper and lower thirds of the oven and preheat to 325º F. Butter three 2-inch-deep 9-inch cake pans, and line the bottoms with buttered parchment or wax paper.
   
   
2. Stir together the flour, baking powder, baking soda and cinnamon in a bowl, mixing well. Whisk the eggs in a large mixing bowl. Whisk in the sugar and continue whisking briefly until light, about 1 minute. Whisk in the oil in a slow stream. Stir in the carrots, the pineapple with its juice and the pecans, then fold in the dry ingredients. Scrape the batter into the prepared pans and smooth the tops.
   
   
3. Bake for about 45 minutes, switching the position of the pans, top and bottom and back to front, once during baking, until the cake layers are firm and golden and a toothpick inserted in the center emerges clean. Cool the cake in the pans for 10 minutes, then invert onto racks to finish cooling. Remove the paper before icing.
   
   
4. To make the icing: In the bowl of a heavy-duty mixer fitted with the paddle, beat the cream cheese, butter and vanilla on medium speed until soft and light, about 5 minutes. Decrease the mixer speed to low and gradually beat in the confectioners' sugar. Once the sugar is incorporated, increase the speed to medium and beat for 5 minutes longer.
   
   
5. To assemble the cake: Place one layer on a platter or cardboard round and spread with one-third of the icing. Top with another layer and spread with another third of the icing. Place the last layer on top, bottom-side up, and using a large offset spatula, frost the top and sides of the cake with the remaining icing. Sprinkle the toasted pecans on top of the cake, and press into sides.
   
   Makes one 9-inch three-layer cake,
   about 16 servings.
   
   ............................
   
   NOTES
   
   • Storage: Keep under a dome at room temperature.