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Easter: Classic Carrot Cake

Source of Recipe


Southern Lady (March/April 2011)



List of Ingredients



• 1½ cups butter, softened
  
• 2 cups sugar
  
• 1 tsp vanilla extract
  
• 6 large eggs, separated
  
• 2¼ cups all-purpose flour
  
• 1 tsp baking soda
  
• ½ tsp salt
  
• 1 cup whole buttermilk
  
• 2 cups shredded carrot
  
• 1½ cups finely chopped pecans
  
• 1 (8½-ounce) can crushed pineapple, well drained
  
• Cinnamon Cream Cheese Frosting
  






Instructions



1. Preheat oven to 350° F. Grease and flour three 9-inch cake pans.
   
   
2. In a large bowl, combine butter, sugar, and vanilla. Beat at medium speed with an electric mixer until fluffy. Add egg yolks, one at a time, beating well after each addition.
   
   
3. In a small bowl, combine flour, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
   
   
4. In a large bowl, beat egg whites at high speed until stiff peaks form. Fold beaten egg whites into butter mixture until well combined. Gently stir in carrot, pecans, and pineapple. Spoon batter into prepared pans.
   
   
5. Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread Cinnamon Cream Cheese Frosting evenly between layers and on top and sides of cake.
   
   Makes one (9-inch) cake.
   
   .............
   
   CINNAMON CREAM CHEESE FROSTING
   
   • 12 ounces cream cheese, softened
   • ¾ cup butter, softened
   • 1½ tsp vanilla extract
   • 1½ tsp ground cinnamon
   • 8 cups confectioners' sugar
   
   In a large bowl, beat cream cheese, butter, vanilla, and cinnamon at medium speed with an electric mixer until creamy. Gradually beat in confectioners' sugar until smooth.
   
   Makes about 6 cups.