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King Arthur's Carrot Cake




Source of Recipe


BBR


Recipe Introduction


Posted by: Redraspberrygirl


List of Ingredients




Cake
1 1/2 cups vegetable oil
2 cups sugar
4 eggs
1 tablespoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon salt
2 teaspoons baking soda
2 cups King Arthur Unbleached All-Purpose Flour
3 cups finely grated carrots
1 1/2 cups chopped pecans or walnuts

Cream Cheese Frosting
1/2 cup (1 stick) unsalted butter
one 8-ounce package cream cheese
1/4 teaspoon salt
2 teaspoons vanilla OR 1/2 teaspoon Fiori di Sicilia
2 1/2 to 3 1/2 cups glazing sugar or confectioners' sugar
milk or cream to adjust consistency of frosting, if necessary



Recipe



Cake: Beat together the oil, sugar, eggs and spices. Mix the flour with the baking soda, and stir in. Add the carrots and nuts, and mix until just blended.

Pour the batter into two 9-inch round layer pans, or one 9 x 13-inch pan. Bake the cake in a preheated 350°F oven for 35 to 40 minutes, or until the cake tests done. Allow the cake to cool completely before frosting it. (If you're using two 9-inch round pans, remove the cake from the pans after about 15 minutes, and allow it to cool on a wire rack.

Frosting: Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it's too thin.

Frost the 9 x 13-inch cake right in the pan. For the layers, from the top of one layer, top with the second layer, and frost the top and sides of the cake. Yield: 1 cake, 16 to 24 servings.