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Pecan-Carrot Cake

Source of Recipe


Southern Living, September 1999






List of Ingredients



• 2/3 lb. carrots, grated
  
• 1 cup water
  
• 3/4 cup unsalted butter, softened
  
• 1-1/2 cups sugar
  
• 1/2 cup firmly packed light brown sugar
  
• 4 large eggs
  
• 3 cups cake flour
  
• 1-1/2 tsp baking powder
  
• 1-1/4 tsp baking soda
  
• 1/2 tsp salt
  
• 1-1/2 tsp ground cinnamon
  
• 1-1/2 cups buttermilk
  
• 1 tsp vanilla extract
  
• 1-1/2 cups finely chopped pecans
  
• Citrus Cream Cheese Frosting (recipe follows)
  






Instructions



1. Bring carrot and 1 cup water to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes or until tender. Do not drain. Process carrot mixture in a blender or food processor until smooth, stopping to scrape down sides. Measure 1 cup purée, and set aside.
   
   
2. Beat butter and sugars at medium speed with electric mixer until blended. Add eggs, one at a time, beating just until blended after each addition. Combine cake flour and next 4 ingredients. Combine carrot purée, buttermilk, and vanilla. Gradually add flour mixture to butter mixture alternately with carrot mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in pecans. Spoon batter into a greased and floured 13- x 9-inch pan.
   
   
3. Bake at 350° F for 45 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
   
   Makes 12 servings.
   
   .........
   
   Frost with:
   
   CITRUS CREAM CHEESE FROSTING
   
   • 1 (8-ounce) package cream cheese, softened
   • 1/2 cup unsalted butter, softened
   • 1 Tbsp grated orange rind
   • 1 Tbsp fresh orange juice
   • 1-1/2 tsp vanilla extract
   • 1 (16-ounce) package powdered sugar
   
   Beat first 5 ingredients at medium speed with an electric mixer until blended; gradually add powdered sugar, beating until smooth.
   
   Makes 2-1/2 cups.