Deep Powder Carrot Cake
High altitude quantities in ( )
Servings: 10
Equipment
- 2 9" Round Cake Pans
Ingredients
Cake
- 4 eggs
- 1 1/2 cups sugar. (Reduce by 3 tablespoons)
- 1/2 cup canola oil
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda (1/2 teaspoon)
- 1/2 teaspoon salt
- 1 pound carrots grated About 4 cups
- 2/3 cups walnuts coarsely chopped
- 2/3 cup raisins
Frosting
- 1 stick unsalted butter softened
- 2 8 oz packages cream cheese at room temperature
- 1/2 teaspoon vanilla extract
- Pinch salt
- 2 cups sifted confectioners sugar
- 1/2 cup finely chopped walnuts
Instructions
To Make the Cake
- Preheat oven To 350 degrees
- Brush 2 (9 inch) round pans with butter and dust with flour or spray with cooking spray
- line bottoms with parchment paper
- Whip eggs and sugar in stand mixer for about 5 minutes….until very thick and pale yellow.
- Add canola oil and whip until incorporated.
- Sift together flour, cinnamon, baking powder, baking soda and salt into mixer bowl with egg mixture. Mix on low speed until well mixed … stopping to scrape sides and bottom of bowl.
- Add carrots, walnuts and raisins. Mix well
- Pour evenly into prepared pans.
- Bake until centers of cake spring back when poked with finger. 45-50 minutes.
- Remove from oven and cool completely.
To Make Frosting
- Beat butter in mixer until smooth. Scrape sides and bottom. No lumps
- Add cream cheese and mix well scraping sides and bottom of bowl.
- Add vanilla, salt and sifted confectioners sugar and mix 30 seconds on low. Scrape. Mix on medium speed for another 30 seconds. Do not over mix.
To Assemble
- Trim domed tops off at least one cake to make stacking possible. Place flat cake on flat plate. Spread top with layer of frosting 3/8” thick.
- Place second cake on top and frost top and sides.
- Press walnuts into frosted sides.