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Carrot Cake
Prep Time:  30 minutes Cook Time:  30 minutes
Yield:  12 pieces
Notes: Refrigerate up to 1 day, covered
Submitted by:  toddwess Directions

1    Make the cake: Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
2    Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
3    Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
4    Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.

Original recipe found here.
2 1/2 cups    all-purpose flour
1 tsp    baking powder
1 tsp    baking soda
1 tsp    ground cinnamon
3/4 tsp    course salt
1/2 tsp    ground ginger
1/4 tsp    ground nutmeg
3    sticks butter
1 cup    packed light-brown sugar
1/2 cup    granulated sugar
3    large eggs
2 tsp    vanilla extract
1/2 cup    water
2 3/4 cup    shredded carrots (1 lb)
2 cups    pecans finely chopped