Carrot Cake recipe

Ingredients

• 1 cup (100 grams) pecans or walnuts, toasted and coarsely chopped
• 3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
• 2 cups (260 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 4 large eggs
• 1 1/2 cups (300 grams) granulated white sugar
• 1 cup (240 ml) safflower, vegetable or canola oil
• 2 teaspoons pure vanilla extract

====Note:=== For a moister carrot cake, add 1/2 cup of crushed pineapple (well drained) or applesauce to the batter when you add the oil and vanilla extract. You may have to bake the cake a few minutes longer.

Cream Cheese Frosting:

1/4 cup (57 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

2 cups (230 grams) confectioners (powdered or icing) sugar, sifted

1 teaspoon (4 grams) pure vanilla extract

finely grated lemon zest of one lemon

Garnish: (Optional)

1 cup (100 grams) toasted and finely chopped walnuts or pecans

Direction

1. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.
2. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans

and line the bottoms of the pans with a circle of parchment paper.

1. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant.
2. Let cool and then chop coarsely.
3. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.Set aside.
4. In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute).
5. Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes).
6. Add the oil in a steady stream and then beat in the vanilla extract.
7. Add the flour mixture and beat just until incorporated.
8. With a large rubber spatula fold in the grated carrots and chopped nuts.
9. Evenly divide the batter between the two prepared pans and bake 30 to 40 minutes or until a toothpick inserted in the center comes out clean.
10. Remove from oven and let cool on a wire rack.
11. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

Cream Cheese Frosting:

1. In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps.
2. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.
3. Beat in the vanilla extract, and lemon zest.