The Definitive Carrot Cake
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3 tsp. ground cinnamon
1 tsp. nutmeg
4 eggs
1 1/4 cups oil
1 cup granulated white sugar
1 cup packed brown sugar
2 tsp. vanilla
3 cups grated carrots
1 cup pecans
(I don’t use raisins, but if you’re so inclined, chop 1 cup of them into smaller pieces and add to the batter)
•Cream Cheese Frosting:
16 ounces cream cheese, softened
1 cup butter, softened
4 cups confectioners' sugar
2 teaspoon vanilla extract
1 cup of pecan pieces to cover the icing
INSTRUCTIONS
Preheat oven to 325°F. Prepare two 9” pans by lining with parchment or wax paper.
Mix in a bowl the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
In a bigger bowl, whisk together eggs, oil, sugars, and vanilla for about minute or so.
Add the dry ingredients to the wet mixture and mix for about 2 minutes more.
Add the grated carrots. Then add nuts.
Pour batter in prepared cake pans and bake for approx. 45 to 50 minutes. Test for doneness by inserting a skewer, it should be dry when taken out. Cool then frost with cream cheese frosting. I take a serrated bread knife and slice the "dome" off the cake so it has a rough top and it's flat so the cake can take the icing and not have a strange bulge shape when it's done. The cake is slightly denser than most, which I like.
To make the cream cheese frosting: a bowl beat together cream cheese and butter until creamy. Add in icing sugar and beat for a minute. Add vanilla. Scrape down the sides of the bowl and beat for another minute. You will not use all of the icing, there will be a little bit of leftover. Take the pecan pieces and shake them all over the icing and on the sides as well. It makes for a nice presentation.
