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Easter: Spicy Carrot Cake with Cream Cheese Frosting

Source of Recipe


Internet



List of Ingredients



• 1 cup all-purpose flour
  
• 1 cup whole-wheat pastry flour
  
• 1 tsp baking soda
  
• 1½ tsp baking powder
  
• ½ tsp salt
  
• 1 tsp ground cinnamon
  
• ½ tsp ground cloves
  
• ¼ tsp finely ground black pepper
  
• 4 large eggs
  
• 1 cup sugar
  
• 1 cup vegetable oil
  
• ½ cup well-drained crushed pineapple
  
• 2 tsp pure vanilla extract
  
• 2½ cups finely grated carrots
  
• 1 cup pecans, toasted, coarsely chopped
  
• Cream Cheese Frosting (recipe follows)
  






Instructions



1. Preheat oven to 350° F and butter two 9-inch round cake pans. Line the bottoms of the pans with a circle of parchment paper and butter the paper.
   
   
2. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, cloves and pepper. In the bowl of a stand-up mixer fitted with the paddle attachment, beat the eggs until frothy. Add the sugar and beat until mixture is thick and lightly colored. With the motor running on low, add the oil. Add pineapple and vanilla and blend well. Gradually add the flour mixture and beat just until moist. Use a spatula to fold in the carrots and nuts.
   
   
3. Evenly divide the batter between the two cake pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pans on a wire rack for 10 minutes. Invert the cake pans onto the wire rack and remove parchment. Cool completely before frosting. (For an extra-special presentation, press chopped toasted pecans around the sides of the cake and decorate the top with marzipan carrots.)
   
   Serves 12
   
   ............
   
   CREAM CHEESE FROSTING
   
   • ¼ cup unsalted butter, softened at room temperature
   • 1 (8-ounce) package of cream cheese, softened at room temperature
   • 2 cups powdered sugar
   • 1 tsp pure vanilla extract
   • Juice of 1 lemon
   
   In a large mixing bowl, use a hand mixer to beat butter and cream cheese until smooth. Add sugar, vanilla and lemon juice, and beat until smooth. Keep at room temperature for frosting.