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Carrot: Holiday Carrot Cake




Source of Recipe


Family Circle - posted to RC by nevadasmom


List of Ingredients




2-1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1-1/2 tsp pumpkin pie spice
1/2 tsp salt
1 cup granulated sugar
3/4 cup packed light brown sugar
1-1/2 cups vegetable oil
4 eggs
2 tsp vanilla extract
3 medium-size carrots, peeled and shredded (about 2 cups)
3/4 cups walnuts, chopped
1/2 cup sweetened dried cranberries
Frosting
2 packages (8-oz) cream cheese, at room temperature
1/2 cup unsalted butter, softened
1 tsp vanilla extract
3 cups confectioners' sugar
cranberries and walnuts, for garnish

Recipe



Heat oven to 350 degrees. Coat two 9x2 inch round cake pans with cooking spray. Line bottoms with waxed paper. Coat paper with spray.

In medium size bowl, whisk flour, baking soda, baking powder, pumpkin pie spice and salt. In large bowl, beat sugars, oil, eggs and vanilla on medium speed until blended. On low, beat in flour mixture until smooth. Stir in carrots, nuts and cranberries. Divide batter between pans, spreading evenly.

Bake for 42 to 44 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Turn out and cool completely.

For frosting in a large bowl beat cream cheese, butter and vanilla until creamy. Gradually beat in confectioners' sugar until smooth.

With serrated knife, cut each cake horizontally in half. Place one layer on cake plate and spread with 1 cup frosting. Repeat two more times with layers and frosting. Place remaining layer, cut side down, on top and spread with remaining frosting. Garnish with berries and nuts.